Mom Moak's Chicken Noodle Soup Recipe -
Mom Moak's Chicken Noodle Soup Recipe
  • READY IN 55 mins

Mom Moak's Chicken Noodle Soup

Recipe by  

"Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. 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.
  2. Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2012

Good but a bit bland.

Most Helpful Critical Review
Dec 02, 2013

I made this with left over turkey and home made turkey broth. Was good! Then why the 3 stars? One thing I disliked and would not add again was the milk. Did not care for that part.


11 Ratings

Mar 21, 2013

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.

Mar 14, 2013

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.

Mar 26, 2013

Good. Omitted the milk. Added a little salt and pepper. Added chives and parsley also. Very tasty.

Mar 25, 2013

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

Nov 13, 2014

very good. I added 2 cans of Cream of chicken to make it thicker. an easy way to do shredded chicken that tastes better than boiling- chicken breasts in the crock pot with chicken broth on low all day- easy to shred. I used canned potatoes and carrots which sped it up a little. left out the milk. I may have to add some when reheating.

Sep 05, 2014

This is a keeper for us. Only things I did differently was to omit the onion (my husband is allergic) so I added 3 chopped cloves if garlic to the carrots and celery while they were cooking. Also, got a rotisserie chicken and shredded 2+ cups from that to add. I did add a little bit of salt at the end after adding in the evaporated milk. We had no leftovers!


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 1067 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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