Mom Moak’s Chicken Noodle Soup


  • 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


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.

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Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.