Creamy Crock-Pot Chicken Noodle Soup
5
People talking
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!
- Ready In:
- 3hrs 15mins
- Serves:
- Units:
5
People talking
ingredients
- 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
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon celery salt
- 2 cups egg noodles
- 2 1⁄2 cups water
directions
- In your crock pot, pour all three cans of soup and water.
- Whisk together until smooth.
- Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
- Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
- After cook time, make sure the crock pot is set on high and add dried egg noodles.
- Cook on high for 20-30 minutes or until noodles are tender.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@usmcpatience
Contributor
@usmcpatience
Contributor
"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!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This was super yummy. I did substitute chicken broth for water and added about a cup more like other reviewers and it was still very thick which I liked. I also felt that a tad less pepper and use of the meat from a rotisserie chicken could have been good but I made it with canned and it was still just fabulous. I used carrots/peas/corn only as all mixed vegetables I could find had green beans in the packages and I didn't feel like having them in my soup. I'm also not a mushroom lover but didn't mind the cream of mushroom soup in this recipe. I love that you can add the noodles right to the crock pot and not have to boil them in advance. Thanks for the post!Reply
-
This was super yummy. I did substitute chicken broth for water and added about a cup more like other reviewers and it was still very thick which I liked. I also felt that a tad less pepper and use of the meat from a rotisserie chicken could have been good but I made it with canned and it was still just fabulous. I used carrots/peas/corn only as all mixed vegetables I could find had green beans in the packages and I didn't feel like having them in my soup. I'm also not a mushroom lover but didn't mind the cream of mushroom soup in this recipe. I love that you can add the noodles right to the crock pot and not have to boil them in advance. Thanks for the post!Reply
-
It's interesting how others who reviewed this recipe that it too thick ~ Don't get me wrong, it IS thick, but it's also great just that way! Since I'd rather not use the cream of mushroom soup, I took a hint from Tink & substituted cream of potato soup instead! Took yet another suggestion & used some homemade chicken broth instead of the water, but other than that, it was pretty much made as indicated in the recipe! Another time I might just use fresh veggies for the frozen ones, but still we found this to be VERY, VERY SATISFYING! Thanks for posting it! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]Reply
-
It's interesting how others who reviewed this recipe that it too thick ~ Don't get me wrong, it IS thick, but it's also great just that way! Since I'd rather not use the cream of mushroom soup, I took a hint from Tink & substituted cream of potato soup instead! Took yet another suggestion & used some homemade chicken broth instead of the water, but other than that, it was pretty much made as indicated in the recipe! Another time I might just use fresh veggies for the frozen ones, but still we found this to be VERY, VERY SATISFYING! Thanks for posting it! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]Reply
-
Reply
see 5 more
