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Vegetable Chicken Noodle Soup | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Saturday, October 20, 2018

Vegetable Chicken Noodle Soup

November 22, 2009 by  

From the kitchen of Debbie Johnson (Dave’s Aunt in the ‘burbs of Cleveland…but she’s STILL a Steeler fan!!)


  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 garlic clove minced
  • 2 tsp. ollive oil
  • 1/4 cup flour
  • 1/2 tsp. thyme
  • 1/4 tsp. poultry seasoning
  • 8 cups chicken broth
  • 4 cups cubed peeled potatoes
  • 1 teaspoon salt
  • 2 cups chicken breast
  • 2 cups noodles
  • 1 cup evaporated milk


  • In a Dutch oven or a soup kettle, saute onion, carrots, celery and garlic in
    oil for 5 minutes or until tender.  
  • Stir in the flour, oregano, thyme and poultry seasoning until blended.  
  • Gradually add broth, potatoes and salt.  Bring to a boil.  Reduce heat and cover.  
  • Simmer for 15-20 minutes or until potatoes are tender.  
  • Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender.  
  • Reduce heat.  Stir in the milk; heat through (do not boil)  
  • Yield 8 servings, about 2 quarts.
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