Crockpot Creamy Chicken Noodle Soup
Deliciously thick and creamy chicken noodle soup made effortlessly in the crockpot!
Servings: 8 servings
Calories: 484kcal
Ingredients
- 10.75 oz can cream of chicken soup
- 10.75 oz can cream of mushroom soup
- 5 cups water
- 2 cups chicken cooked and diced
- 10 ounces frozen mixed vegetables green beans, corn, carrots, and peas
- 1 teaspoon garlic pepper seasoning
- 1 ½ cup dried egg noodles
Instructions
- Add both soups and water to your slow cooker. Stir together.
- Add chicken, frozen vegetables, and garlic pepper. Stir again.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- When done, stir in uncooked noodles and turn to HIGH.
- Cook for 20-30 minutes or until noodles are tender.
Notes
- To cut down on time, feel free to use a chopped rotisserie chicken.
- Add any veggies that you’d like. However, I do recommend using frozen vegetables for the best texture.
- Experiment with adding different seasonings. I like to add red pepper flakes for a bit of heat.
Nutrition
Calories: 484kcal | Carbohydrates: 5g | Protein: 1g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Cholesterol: 44mg | Sodium: 24mg | Potassium: 75mg | Fiber: 1g | Vitamin A: 1799IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.3mg