The best recipe for chicken noodle soup. If heavy cream is preferred, evaporated milk can be used.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- ¼ pinch dried thyme
- ¼ teaspoon poultry seasoning
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- 1 cup evaporated milk
Instructions
- 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.
- Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 1067 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great starting point. I omitted egg noodles & added cooked barley at end. Omitted milk. I was heavy handed with spices. Next time I’ll add fresh parsley
I’ve never been a pasta person, but to please my husband I made this for him and about 20 college students. Went over great! I used rotisserie chicken and left out the other spices and added lemon pepper salt and a little regular salt. Will definitely make it again.
I was craving chicken noodle soup and this did not disappoint. I used spaghetti noodles instead of the egg noodles (that’s what I had on hand), extra broth and salt and pepper to taste.
This soup is so easy to make and it’s delicious.I followed the recipe to the letter.I wouldn’t change a thing!
Added a dash of clove and spiced up the chicken some bit this is very good
Excellent Recipe. Everyone loved it!
This was so good!! The only things I changed was, omitted the potatoes (cutting back on starch) and added lemon pepper. Other than that, followed the recipe. The soup is definitely a keeper, It is flavorful and creamy but not thick, perfect!!
I made my own chicken broth in the IP which added to the exceptional flavor of this soup. I think if you use canned or carton broth you will need to add some additional spices to give it the deep rich flavor that a comforting soup like this should have. It was a hit in my home.
Delicious! I added more chicken broth and evaporated milk to make it stretch farther. I also added salt and pepper to taste.
Made it!
I added blackened seasoning for more flavor otherwise mostly followed the recipe. It’s one of my favorites.
I was looking for a recipe to use up chicken broth that was just past it’s best used by date, and thought this recipe sounded good. It was really good! I added a little extra poultry seasoning and some extra broth.
I left out the noodles and the evaporated milk.
Best chicken noodle soup! I shred a rotisserie chicken and it’s perfect.
Very easy and completely delicious. The leftovers were also amazing.
This was the best chicken noodle soup I have ever tasted! My family loved it !
This recipe was a huge success. It was extremely easy to make and extremely flavorful. I did add extra chicken as my crew likes more meat/ heartiness in soups. I would definitely make this again.
Loved the creamy chicken and noodles chowder taste! Great comfort food for a cold winter’s night. Easy to make with simple ingredients. It’s going in my favorites file!
substituted broccoli for celery. Used extra large shell noodles and left over chicken. Family loved it!
Loved it!! I did add a can of cream of chicken soup and a bay leaf. Think I want to try it with peas in it next time. Wonderful recipe! Thanks!
Wonderful recipe, thank you!