"Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred." — carolann
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4 (10.5 ounce) cans
baking potatoes, peeled and diced
shredded cooked chicken
Good but a bit bland.
This tasty soup reminds me of my Mother-in-Law's potato soup. My husband has fond memories of her potato soup. I have made this soup twice. The first time, I used my food processor and chopped up the carrots, onions and celery. The second time I made the soup I made the soup according to the recipe. Both ways made for a good soup. It needs some salt and perhaps some fresh chopped parsley.
I was intrigued by the milk and the idea of a homemade creamy soup. I liked this recipe although I did modify it just a bit to suit our tastes. I had remnants of a rotisserie chicken, so I made my broth with that, and used what chicken was on it. Only used 1 potato b/c Honey doesn't eat them, but my teens do. I didn't have evaporated milk on hand, but I always have dry milk powder, so I added 1/2 C of that instead. Also, my pickies usually pick out carrots so cooked them in chunks making the broth and then buzzed them in the blender and then poured them back into the pan. Sneaky huh? I will probably make this again. Thanks for your recipe.
Good. Omitted the milk. Added a little salt and pepper. Added chives and parsley also. Very tasty.
Made this tonight- omitted the potatoes and milk-add salt, pepper, rosemary, 2bay leaves, keep the thyme. It was good! I used organic chicken stock and a rotisserie chicken. I forgot to mention I added Italian parsley too
* Percent Daily Values are based on a 2,000 calorie diet.
Mom Moak's Chicken Noodle Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 92
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