Mom Moak's Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
2 stalks celery, sliced |
2 carrots, sliced |
4 (10.5 ounce) cans chicken broth |
4 baking potatoes, peeled and diced |
1/4 pinch dried thyme |
1/4 teaspoon poultry seasoning |
2 cups shredded cooked chicken |
2 cups egg noodles |
1 cup evaporated milk |
Directions:
1. Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
2. Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
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