Mom Moak’s Chicken Noodle Soup

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

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.