Lazy Slow Cooker Creamy Chicken Noodle Soup

Delicious! I did make some changes, one of which was to make this stovetop. I used 3 boneless/skinless chicken breasts that I diced and sauted in butter with the diced carrots. Left out the onion and celery so I seasoned the chicken with onion powder. Also seasoned chicken with poultry seasoning, salt, pepper and garlic powder. Added the chicken broth, covered the pot and simmered the chicken for about 15 minutes. Then I threw in the uncooked egg noodles and the peas and simmered covered for another 15 minutes. Then I stirred in 2 cans of cream of chicken soup and left out the herbes and heated the soup until it was steaming hot. Everyone raved about how delicious this was and it was also easy so we will have this soup often!

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I never even considered adding cream of mushroom soup to chicken noodle, but it's great! I made a couple slight alterations: I added a couple cloves of minced garlic to the veggies, sprinkled in a little poultry seasoning, and left out the peas. The first time I made this was the day after Thanksgiving using leftover turkey instead of chicken. Simple and delicious!

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Wow! This soup is really great! Here is how I put it together. I boiled 4 chicken breast in the chicken broth-using extra broth as I knew some would boil off. Strained the chicken, cut it up and placed it into the crockpot along with the broth, carrots, celery, and onion-no peas for me! I had one can of cream of mushroom and one can of cream of celery. That's what I used. In my experience the type of cream soup has not mattered all that much. After cooking in the crockpot for 3 hours 15 minutes I added the uncooked egg noodles for 45 minutes. Excellent!

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How delicious is this soup? My changes were I replaced celery with sweet corn (as my DH hates celery) and I replaced the egg noodles with fettuccine which I had snapped in half. I increased the herbs to 1tsp each but didnt have chervil so that was ommitted also. My DH has requested this stay on the menu, which is clearly a thumbs up as he is not a big soup lover!

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Very satisfying, great homey taste. I love the flavor the herbs infuse into this delicious soup. I am a long-time fan of crockpot cooking and this is a recipe I will use many times in the future. Thanks for posting.

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Very nice, easy soup. I did make a few changes based on necessity. Didn't have any cream of mushroom soup so just left it out. Also didn't have any noodles so used Egg Noodles and made my own. I had left over chicken from a bar b q and used the carcass and chicken. Other than those 2 items made as directed and the end result was easy, creamy and delicious.

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Good chicken noodle recipe. I was happy that it did not taste like a can of cream of chicken soup! My kids ate it as well. Very nice for a rainy evening which we got in late. I used a rotisserie chicken from Sams.

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If you like cooking whole chickens in the slow cooker, you NEED this recipe! We cooked a whole chicken with carrots and onions yesterday, and it produced the perfect leftovers for this soup. We strained the chicken stock, added about a cup of water, along with two cans of cream of chicken (didn't have any cream of mushroom on hand), leftover carrots, minced garlic, and herbs. We didn't add the noodles to keep the carbs down. It cooked overnight, and my daughter and I are now enjoying it for lunch... she just asked for seconds!

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mmmmmmm this soup is YUMMY! it was cold and rainy, so i thought i'd fire up the crockpot...this was perfect. i tweaked the recipe a tiny bit though. i cut and saute'd 4 chicken breasts with some finely cup up onion and garlic...put that in the pot then added 4 cans of broth, 1 can of cream of chicken and 1 can of cream of mushroom, carrots, celery, thyme, parsley and a tiny bit of dill for the seasoning. cooked it on low for about 7 hours, i then added a whole bag of "No Yolks" noodles, dry. they softened up in the soup in about 20 minutes perfectly!! The final thing i did was add some cornstarch and about a teaspoon of chicken bouillon to thicken it. we wanted the broth to be a little more stewlike as opposed to soupy. the best part was when i first started to make it, my boyfriend wasn't too thrilled with the thought of having soup for dinner, but he absolutely LOVED it. the flavor was AWESOME and it was a great meal for a rainy night! Thank you Sharon123, its a keeper!!

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This is a great soup. Tried a few years ago when Sandra Lee had it on her show semi-homemade. I always use a store bought roasted chicken and use stock instead of broth for added flavor.

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My family and I love this recipe. We have made it several times now. The only substition that we make is using Amish noodles...they give it more of an authentic creamy homemade taste!! Yum!!

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I used less broth to make it more stewish. I use barley rather than noodles, added garlic and poultry seasoning. I also did this in my pressure cooker and it only took 30 minutes. Thanks :O)

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AMAZING! I never thought I would see the day I would be able to get FH to eat and enjoy chicken noodle soup! He loved it, asked if this could become one of our weekly staples! So quick, and so easy to make! Love coming home to a wonderful meal that makes the apartment smell like heaven, and tastes even better to boot! Thank you!!! :)

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Sharon 123, I made this the other day I had 3 leftover chicken's in the freezer that I used. I did not have any tarragon so added more parsley. I did not use the noodles we try not to use carbs when we can. The soup was delicious the first night but fabulous the next night! Thanks for sharing, a great recipe that will go into my slow - cooker cookbook!

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I made this last week, subbing tofu for the chicken and veggie ingredients for the soup and broth. Absolutely delish! It was a little too much to fit into my 4 qt Crock Pot, so I threw it in my Dutch oven and cooked it on the stovetop. I was super lazy and just threw the noodles into the soup to cook. I served it with homemade whole wheat and ate far too much of both.

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Loved this recipe! It was easy and tasted fantastic. Even better the next day. I will make this often. Thanks for sharing.

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Delicious!!! This recipe sat in my cookbook for about a year before I decided to try it, because it didn't look like it was going to be that great. It was! I'll be making this once a month, I'm sure. I bet it's even better with the roasted garlic mushroom soup, which I didn't have. I used a rotisserie chicken from Sam's. I'm contemplating some for breakfast, actually. It's that good.

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Awesome recipe. It came together very easy and cooked up in the crock just fabulous! I'm having some for lunch today and its even better than dinner was last night. Thank you!

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I cut up 2 breasts of uncooked chicken and placed pieces in bottom of crock; cut the veggie amounts in half and added those. Used the low sodium chicken broth, only added one can of cream of mushroom soup, 2 tsp of herb de provence and added 6 oz uncooked rotini noodles the last 30 minutes of cooking. I did add a tsp of chicken boullion when I added the noodles, as I thought it needed a bit more flavor. My noodles got a bit soft, somewhat "doughy"; next time I will cook any egg/rotini noodles on stove and add to soup upon serving or just use the thin, smaller egg noodles. Good soup; I will make this again...thanks for posting!

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Excellent soup! I used it for the last of the T-day turkey. No fines herbes - used some of the herb mix for dipping oil. It did need some additional chicken boullion.

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