Creamy Crock-Pot Chicken Noodle Soup
photo by Tinkerbell
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Serves:
-
4-6
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.
Reviews
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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.
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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!
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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]
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This was good and easy to make. I followed the recipe as written other then I used chicken broth instead of the water. I also added between 3 and 4 cups (I didn't measure after the 2 1/2 cups- I just dumped it in) of liquid as we thought this was a bit thick. Good, yummy soup. Made for Fall PAC 2008.
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Easy and tasty. I resisted the temptation to add garlic and am pleased that I didn't. We didn't add the noodles to the crockpot, since we had some leftover pasta from the night before, so we just poured the soup mixture over the already cooked noodles. I think next time I may add some more liquid to the crockpot, but the taste is great as is. Made for Fall Pick A Chef '08. Thank you for sharing!
Tweaks
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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!
-
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]
-
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.
RECIPE SUBMITTED BY
I am a newlywed who moved to a marine corps base in NC to be with my husband. We are expecting our first child in December. I love all things crafts, scrapbooking, pets, music, and homemaking!