This delicious, creamy chicken noodle soup comes together in your slow cooker with simple, fresh ingredients.
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I’m convinced this recipe needs to be on everyone’s must have comfort food lists. The best part about this recipe is the slow cooker does all the hard work. It’s such an easy recipe full of flavor it’s sure to be a family favorite!
Recipe Ingredient Notes
To make our creamy chicken noodle soup, you need the following ingredients:
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 5 cups milk
- 3 boneless, skinless chicken breasts (cooked and shredded)
- 9 ounces frozen mixed vegetables
- 1 teaspoon seasoned salt
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups egg noodle
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make this classic Creamy Chicken Noodle Soup:
- Whisk together soups and milk in your slow cooker.
- Stir in chicken, frozen vegetables and seasoned salt.
- Add in salt and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in uncooked egg noodles the last 30 minutes of cooking time.
Recipe Notes
Any type of noodles will work in this recipe, including homemade noodles.
Explore More Delicious Soup Recipes
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- Seven Can Chicken Tortilla Soup
Creamy Chicken Noodle Soup Recipe
This delicious, creamy chicken noodle soup comes together in your slow cooker with simple, fresh ingredients.
Serving people
Ingredients
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 5 cups milk
- 3 boneless, skinless chicken breasts, (cooked and shredded)
- 9 ounces frozen mixed vegetables
- 1 teaspoon seasoned salt
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups egg noodle
Instructions
- Whisk together soups and milk in your slow cooker.
- Stir in chicken, frozen vegetables and seasoned salt.
- Add in salt and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in uncooked egg noodles the last 30 minutes of cooking time.
Notes
Any type of noodles will work in this recipe, including homemade noodles.
Nutrition
Calories: 252 kcal · Carbohydrates: 23 g · Protein: 19 g · Fat: 10 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 995 mg · Potassium: 512 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 1950 IU · Vitamin C: 4 mg · Calcium: 193 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
MMMMMM that soup looks amazing! I will have to try it out! Thank you!
Can I used canned vegetables instead of frozen??
Geez you just have all of the Kitchenaid toys! Sooo jealous 🙁 This recipe sounds delicious, can’t wait to try!
Happy Blogging!
Happy Valley Chow
Sure, canned veggies should work just fine!
Made this recipe today and it was delicious. It tasted like chicken pot pie filling. Will definitely make this again!
This was SO good! And probably would have been even better had a read the instructions properly! LOL! I got SO excited that I had egg noodles I was trying to finish up (cleaning out the pantry) and I had the perfect amount! That I kind of just threw them in, in the beginning! They were a bit, um, pasty! I used more veggies, and I also added a pinch of thyme. OH! And I also got a rotisserie chicken, and I could see all the yummy herbs on the skin, so I took of big piece of the skin and tossed it in. Then pulled it out when it was done! SO GOOD!
I want to try this but I cook dinner for 10 and was wondering how many this recipe feeds? Thanks!
Can I throw in cubes of raw chicken instead of cooked chicken?
We haven’t thrown in raw chicken before. You could experiment with it, but to play it safe I would add in the cooked chicken.
This looks very good, but I was wondering if you could use fresh veggies instead of frozen…
How many people does this recipe feed?
Sounds good! Question about the milk: Will it curdle if put in from the beginning? Thanks!
My friend made this and it was delicious. My only problem is that the calorie count seems way off. I conservatively estimated the calories for the entire recipe to be over 1600 calories, with 8 servings that equals more than 200 calories for a serving.
I have a slow cooker question. I am away from my house around 11 hours a day, b/c of my commute and work. When you say there is a 24-hour programability…does that mean I can set the cooker to turn on 6 hours before I get home? B/c right now…my slow cooker sets to warm for a couple of hours and my food is over cooked and mushy….
What is the serving size!? One cup?
You would have to see how much it makes, but this ususally serves about 8 people. It may be just a little over a cup of soup.
Hey Brittany!
You can’t set it to start at a specific time. It would be like your current slow cooker where it sets to warm after it is done cooking. I am so sorry about that!
Hi i am wondering if i can substitute Almond Milk for the milk? it is unsweetened original so taste wise i feel it should be ok – but in making pudding the other day it didn’t set well – so i just was not sure! thanks
Hi Carrie! We have never really cooked a lot with almond milk so we can’t answer your question fairly on whether or not almond milk would work in this soup recipe. It calls for 5 cups, which is quite a bit of milk. If your pudding didn’t turn out well, I’m hesitant to even make a guess. Sorry not much help on the almond milk!
This look so good, and I was so excited to try it, but the milk curdled. It was so disappointing; I had to throw the whole batch of soup out. All of your other recipes that I’ve tried have been amazing though!
I have made this a few times and used raw chicken. The first few times I used frozen chicken and just had it in for the full 8 hours. I have it in again and am using thawed raw chicken. Then I take the chicken out to shred it when I put the noodles in and then put it back in.
This recipe sounds wonderful and I am excited to give it a try, but I was wondering, if you had tried it without the milk and using chicken broth instead or perhaps using half milk and half chicken broth?
We have only made this recipe as directed. So we aren’t sure how well it would work and if it would take some of the creamy taste away. Using half milk and half broth should work fine. Let us know how it all turns out if you give it a try! 🙂
Brittany, I have been looking for a slow cooker that does something like you are saying because mine tends to cook too hot, but I have learned that there are no models that do that because of the potential for the food to gather bacteria while it is sitting out and not cooking before it turns on. Now I have not actually done this myself, but I imagine it would work for you. Use a timer (like those ones you can use for lamps to set an on and off time, and plug it into the outlet your slow cooker is in, and set a delayed on time. Unfortunately that only worked for the basic nondigital slow cookers, but its something! You can prepare your dish in the ceramic cooking part the night before and refrigerate or even freeze it if it will be sitting out long before it has to turn on…… hope this helps!
Can you substitute any kind of noodles for the egg noodles?
I’m sure any noodles would work. You may want to cook your noodles as directed on the package and add at the end of your slow cooker cooking time.
Looks great Cant wait to try BTW- I’m a big kitchen aid product lover. Mixer is great but waffle maker is AMAZING!!!!
Can I make it regular stove top? My crock pot broke!!
We had 2 broken crock pots within our family this last week! Bummer!! You should be able to adapt this to your stove top!
Why is it so watery will it thicken for be cups milk seems like alot
Just wanted you to know I made this for dinner tonight and it turned out great!!!! It was delicious and will be added to the regular rotation of dinners!!! Thanks for the great website and all the recipes and projects you lovely ladies post!!
Delicious! This has quickly become one of our favorite meals! Thanks so much!
Brittany,
Could you let them do a soak while you’re away then cook them at night while your sleeping? Then just reheat when needed? Just a thought.
Cooking as I type this. I really hope it turns out good. I didn’t have 5 cups of milk so used 2 cups of milk and 3 cups of chicken broth. Fingers crossed
Mine turned out very liquidy 🙁 not thick at all
Mine curdled too. So disappointed
Have you ever made this in the instant pot??
We have some instant pot chicken noodle soups, but not this exact recipe.
Could I use lactose milk instead ?
I really enjoyed this recipe but my noodles turned out almost gummy. They were only in for 30 minutes and I can’t tell if they are overcooked or undercooked. Any ideas?
Yes, it should work just fine.
The milk curdled and separated 🫠
I’ve been doing a little research for you. I hope this will help.
Avoid Curdling by following these simple steps:
Heat the dairy separately (do not boil) and slowly add to the soup base stirring constantly.
Avoid boiling.
Use full fat, cream, half and half or whole milk is best. The milk fat is an important part of keeping the soup from curdling.
Great recipe! This is the same as what I make except my recipe calls for 5 cups chicken broth rather than 5 cups of milk. Turns out great with broth, too!
To those of you who are looking to using something other than milk, I’ve made this recipe for many years only my recipe called for 5 cups of chicken broth and no milk. It turns our delicious!
Had anyone tried using heavy whipping cream instead of milk? I’m contemplating on using it instead.
Do the egg noodles go in frozen?
You can use dry egg noodles or frozen. To start cooking your frozen egg noodles, you need to thaw them first. While some noodles can be cooked directly from frozen, it is best to thaw them for better texture and even cooking.
Have you tried frozen noodles in this?
We haven’t tried frozen noodles with this one yet. Let us know how it turns out if you try them!