Chicken Noodle Soup with Just 235 Calories!






The cold is coming, so warm up with this tasty 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. 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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