Chicken, Main Dish, Slow Cooker, Soup

Slow Cooker Chicken Noodle Soup

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It seems that as soon as the temperatures start to drop, the germs creep in and my whole family comes down with a cold. I have wiped a hundred runny noses his week and served dozens of glasses of orange juice . . . and at the end of the day, it’s so nice to have warm chicken noodle soup ready to eat.
This soup is so simple to make and tastes amazing! Prep it in the morning and you can smell it simmering all day long. This is definitely one of my favorite soup recipes of all time.

Slow Cooker Chicken Noodle Soup
5 cups chicken broth
1 (10.75 oz) can 98% fat free cream of chicken soup
1/2 of an onion, finely chopped
2-3 celery stalks, finely chopped
4 large carrots, finely chopped
1/2 cup green onions, sliced
1 (15 oz) can corn, drained
1/2 tsp garlic powder
Salt and Pepper to taste
1 1/2 cups egg noodles, uncooked
2 cups cooked chicken, chopped or shredded (or 2 cans canned cooked chicken)

Add everything but the noodles and cooked chicken to the crock pot. Cook on low heat for 6 hours. Add the uncooked noodles and cooked chicken, turn heat to high, and cook for one more hour. Serve and enjoy!

Recipe adapted from Creatively Domestic

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      • Lynn says

        That is what I have done every time I make it and it has worked just fine for me. Usually the chicken is still frozen when I put it in and it is always done by the end (I usually do closer to 8 hours)

    • Cristin says

      I make this with raw chicken all the time–I use thighs (about 2 lbs for my family of 6) and leave it in the crockpot on low for 7-8 hrs, to be certain that they’re cooked through. Shred and return to crockpot when you add the egg noodles and it’s DELICIOUS.

      It also turns into a freezer-to-crockpot meal this way. Add all the ingredients except for the broth to a Ziploc, freeze it together, and then it’s ready to go right in the crockpot with the broth added at cooking time.

  1. Jodi says

    I tried this last night, and it was AWESOME!!! My whole family loved it! I let it cook on low for 10 hours, as I am at work for quite some time during the day…I put the egg noodles in on high for 30 minutes and it turned out perfect! Thanks for the great recipes!

  2. Katie says

    I saw on another link that you could freeze this meal but all it said was to freeze before cooking. I was wondering, do you freeze it without the chicken in it? I would assume you still add the uncooked egg noodles as directed above in the last hour of cooking but was unsure about the chicken. Thank you.

    • Cyd says

      It would work fine to freeze it with the chicken or you could add the chicken later. It’s all precooked chicken so either way would work.

  3. Jenny says

    Any ideas on a cream of chicken substitute? My son is allergic to milk so the cream of soups aren’t an option for this mama :(

  4. BettyRowland says

    Thank you for sending such a readable recipe. Even I can understand it. I am looking forward to making the soup.

  5. Emily says

    This was a great recipe full of flavor. However, my noodles turned to mush after cooking on high for an hour. I think next time I will monitor them a little better or cut the time in half.

  6. says

    This is a wonderful, simple and delicious recipe. Just perfect for damp cold fall afternoon. I added a can of green beans for color. Otherwise I followed the recipe to the tee. Awesome Six Sister’s!!!!

  7. Katie says

    If I used home made egg noodles instead of store bought kind, how would that affect the cooking time?
    I have a gluten intolerance, so it is easier for me to just make my egg noodles at home with a GF flour (plus I think they taste better :) ) so that I know I can eat them. I have never tried them in a crockpot recipe though, so I don’t know how it would affect the timing of everything. Any ideas?


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