Best Slow Cooker Creamy Chicken Noodle Soup Recipes

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Lazy Slow Cooker Creamy Chicken Noodle Soup image

Adapted from Semi-Homemade Cooking with Sandra Lee, this is easy with yummy results. Put it on in the morning and come home to a soothing, comforting dinner. Crackers or bread and a salad finish off this meal.

Provided by Sharon123

Categories Chicken

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked

Steps:

Remove skin from the chicken and chop the meat.
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles.
Season to taste and serve. Enjoy!

Nutrition Facts : Calories 272.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 60.5, Sodium 679.3, Carbohydrate 19.2, Fiber 1.7, Sugar 3.8, Protein 24.9

SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Slow Cooker Creamy Chicken Noodle Soup image

This recipe came from Better Homes & Gardens Biggest Book of Slow Cooker Recipes. It is so easy and you can conveniently leave it cooking all day in your crock pot!

Provided by piranhabriana

Categories Chicken

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups chicken, cooked and chopped
9 ounces frozen mixed vegetables (cut green beans, corn, diced carrots, peas)
1 teaspoon seasoned pepper or 1 teaspoon garlic pepper seasoning
1 1/2 cups egg noodles, dried

Steps:

In a 3.5-4 quart slow cooker gradually stir 5 cups water into the soup.
Stir or whisk till smooth.
Stir in chicken, vegetables, and seasoned pepper.
Cover; cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours.
If using low-heat setting, turn to high-heat setting.
Stir in noodles.
Cover and cook for 20 to 30 minutes more or until noodles are just tender.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP RECIPE

Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe image

Provided by Reesie

Number Of Ingredients 11

Ingredients

4 C. cooked chicken, chopped
1 C. onions, diced
1 C. celery, diced
1 C. carrots, diced
1/2 C. frozen peas
4 (14oz) cans low sodium chicken broth
2 (10 3/4 oz) cans condensed cream of mushroom soup (with roasted garlic)
2 tsp fiines herbes (chervil, chives, parsley, and tarragon)
Salt to taste
Pepper to taste
2 C. egg noodles, cooked

Steps:

1. Remove skin from the chicken and chop the meat 2. Put the chicken into a slow cooker with the onions, celery, carrots and peas. 3. Stir in both, mushroom soup, and herbs. Season with salt and pepper 4. Cover and cook on high for 3-4 hours or low for 8 to 9 hours 5. when soup is finished, stir in egg noodles. 6. Season to taste and serve. ENJOY!

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Lazy Slow Cooker Creamy Chicken Noodle Soup image

How to make Lazy Slow Cooker Creamy Chicken Noodle Soup

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) low sodium chicken broth
2 (10 3/4 ounce) condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked

Steps:

Remove skin from the chicken and chop the meat.
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles.
Season to taste and serve. Enjoy!

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