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Mom Moak's Chicken Noodle Soup


"Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred."
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55 m servings 329 cals
Original recipe yields 6 servings


  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 19
  1. 23 Ratings

Most helpful positive review

Good but a bit bland.

Most helpful critical review

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.

Most helpful
Most positive
Least positive

Good but a bit bland.

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...

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 u...

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.

I have a picky eater in the house so I was very cautious in choosing a simple, but flavorful, soup. I changed a few things around so here's what I did differently: 4 stalks celery, 6 carrots, 2...

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

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 a...

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 ...

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!