Creamy Crock-Pot Chicken Noodle Soup

READY IN: 3hrs 15mins
Recipe by usmcpatience

This is an easy but wonderful recipe. My husband loves this stuff! I served it with homemade biscuits and homemade applesauce! What a great rainy-day meal!

Top Review by Tinkerbell

This recipe was very well recieved at my house. It was a bit too creamy for me, as written, but I'd like to make it again with a little more water instead. I bought cream of potatoe soup instead of the mushroom by mistake, but it was still very good in fact I think the potatoes were a nice addition. I loved that it was easy to make, cooked in the crockpot all day & my family loved it. The egg noodles were a great addition & my DS described it best when he said it tasted like chicken pot pie filling. Very much a comfort food that served us well on the first snow of the season. Thanks for sharing, usmc! Made, enjoyed & reviewed for Fall 2008 Pick A Chef.

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans cream of mushroom soup
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 3 (5 ounce) cans cooked chicken
  • 1 (9 ounce) package frozen mixed vegetables
  • 1 teaspoon ground black pepper
  • 12 teaspoon rosemary
  • 12 teaspoon thyme
  • 12 teaspoon celery salt
  • 2 cups egg noodles
  • 2 12 cups water


  1. In your crock pot, pour all three cans of soup and water.
  2. Whisk together until smooth.
  3. Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
  4. Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
  5. After cook time, make sure the crock pot is set on high and add dried egg noodles.
  6. Cook on high for 20-30 minutes or until noodles are tender.

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