Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::6
Ingredients
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1 tablespoon vegetable oil
2 stalks celery, sliced
2 carrots, sliced
1 onion, chopped
4 (10.5 ounce) cans chicken broth
4 baking potatoes, peeled and diced
¼ teaspoon poultry seasoning
¼ pinch dried thyme
2 cups shredded cooked chicken
2 cups egg noodles
1 cup evaporated milk
Directions
Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes more.