Coat a large saucepan with cooking spray and add the oil. Place over medium-high heat. When hot, add the frozen potatoes, onions, bell peppers and celery. Cook, stirring occasionally, for 4 minutes.
Stir in the stock, salt, pepper and thyme. Bring to a boil and reduce the heat to simmer. Add the chicken, cover and cook 5 minutes. Stir in the noodles and evaporated milk and cook 5 more minutes or until the noodles are done. Ladle into warm soup bowls and garnish with the parsley.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/