Slow Cooker Creamy Chicken Noodle Soup

Published: January 2, 2014Updated: September 10, 2020Author: Elyse Ellis
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Slow Cooker Creamy Chicken Noodle Soup

I have mentioned recently that my husband and I are remodeling our kitchen.  We bought our house in October and it has been torn apart since then.  It has been a little difficult to cook without appliances, counter tops and other kitchen necessities! 🙂

The novelty of going out to eat wore off after a few weeks and we were ready to eat real food again!  My KitchenAid counter top appliances have literally saved me during this renovation!

You may have noticed that we LOVE using our slow cookers!  We all had different brands that we used before we tried the KitchenAid 6-Quart Slow Cooker.  Seriously, that thing is amazing!!  My husband gave me a KitchenAid Stand Mixer a few years ago for Christmas, but I think I use my slow cooker even more!  After all six of us had tried our slow cookers for the first time we were all calling and texting each other in amazement!  Besides it’s attractive outward appearance, this slow cooker has 24-hour programmability, an easy serve glass lid, digital display, four temperature settings and so much more!

When people think of appliances in their kitchen, they automatically think of ovens, ranges, refrigerators and dishwashers.  You would not believe all of the counter top appliances KitchenAid has!   They have everything from toasters and blenders to food processors and coffee makers!

We also fell in love with KitchenAid’s Waffle Baker.  It has seriously changed breakfast at our house!  With a house full of hungry boys, I love using my waffle baker.  It makes two big, Belgian waffles at one time!  It doesn’t get much better than that!

I could go on and on about all of the KitchenAid countertop appliances that we love, but I will let you figure that out on your own!  I can honestly say that it is the nicest equipment in my entire kitchen and I will never go back!

Serves: 8

Slow Cooker Creamy Chicken Noodle Soup

15 minPrep Time

6 hrCook Time

6 hr, 15 Total Time

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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)
  • 1 (9 ounce) bag frozen mixed vegetables
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups egg noodles

Instructions

  1. Whisk together soups and milk in your slow cooker.  
  2. Stir in chicken, frozen vegetables and seasoned salt.  
  3. Add in salt and pepper.  
  4. Cover and cook on low for 6 hours or high for 3 hours.  
  5. Stir in uncooked egg noodles the last 30 minutes of cooking time.

Nutrition

Calories

744 cal

Fat

40 g

Carbs

59 g

Protein

38 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1976
https://www.sixsistersstuff.com/recipe/slow-cooker-creamy-chicken-noodle-soup-and-kitchenaid-review/

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  1. kellee says:
    January 2, 2014
    MMMMMM that soup looks amazing! I will have to try it out! Thank you!
    Reply
  2. Jordyn says:
    January 3, 2014
    Can I used canned vegetables instead of frozen??
    Reply
    • Cyd says:
      January 4, 2014
      Sure, canned veggies should work just fine!
      Reply
  3. Happy Valley Chow says:
    January 3, 2014
    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
    Reply
  4. Michelle says:
    January 5, 2014
    Made this recipe today and it was delicious. It tasted like chicken pot pie filling. Will definitely make this again!
    Reply
  5. Jen C. says:
    January 5, 2014
    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!
    Reply
  6. Becky Moreth says:
    January 6, 2014
    I want to try this but I cook dinner for 10 and was wondering how many this recipe feeds? Thanks!
    Reply
    • Cyd says:
      January 6, 2014
      Just click on the MAGIC button under the soup picture. This is our sister site - MyRecipeMagic.com. It's a great place when looking for ANY recipe. It also give you servings and all nutritional information on all of our recipes. Just click in the NUTRITION tab. Hope you'll stop by and check it out.
      Reply
  7. Amy says:
    January 7, 2014
    Can I throw in cubes of raw chicken instead of cooked chicken?
    Reply
    • Cyd says:
      January 8, 2014
      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.
      Reply
      • Lynnz says:
        November 2, 2014
        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.
        Reply
  8. Robin says:
    January 11, 2014
    This looks very good, but I was wondering if you could use fresh veggies instead of frozen...
    Reply
  9. Becky Moreth says:
    January 14, 2014
    How many people does this recipe feed?
    Reply
    • Cyd says:
      January 14, 2014
      It feed 8 people. If you click on the MAGIC button under the recipe picture it will take you to our sister site - MyRecipeMagic.com. It gives you all the nutritional info on our recipes. Plus there are over 21,000 recipes out there. Perfect place to go when you are searching for a particular recipe. Click on the NUTRITION tab and all the nutritional info will come up! Hope you'll stop by.
      Reply
  10. Angie says:
    January 28, 2014
    Sounds good! Question about the milk: Will it curdle if put in from the beginning? Thanks!
    Reply
  11. Trish says:
    March 13, 2014
    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. myrecipemagic lists the entire recipe to be around 800 calories which would be around 110 calories per serving.
    Reply
  12. Brittany says:
    August 19, 2014
    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....
    Reply
    • Elyse says:
      September 11, 2014
      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!
      Reply
    • Carolann says:
      November 15, 2014
      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!
      Reply
    • Angie says:
      February 27, 2018
      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.
      Reply
  13. ashley says:
    September 2, 2014
    What is the serving size!? One cup?
    Reply
    • Cyd says:
      September 3, 2014
      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.
      Reply
  14. Carrie says:
    October 21, 2014
    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
    Reply
    • Cyd says:
      October 21, 2014
      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!
      Reply
  15. Jessica Ford says:
    October 22, 2014
    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!
    Reply
  16. Crystal says:
    November 12, 2014
    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?
    Reply
    • Cyd says:
      November 13, 2014
      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! :)
      Reply
  17. Takiesha says:
    November 16, 2014
    Can you substitute any kind of noodles for the egg noodles?
    Reply
    • Cyd says:
      November 17, 2014
      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.
      Reply
  18. Melissa says:
    November 21, 2014
    Looks great Cant wait to try BTW- I'm a big kitchen aid product lover. Mixer is great but waffle maker is AMAZING!!!!
    Reply
  19. JYazzen says:
    November 23, 2014
    Can I make it regular stove top? My crock pot broke!!
    Reply
    • Cyd says:
      December 1, 2014
      We had 2 broken crock pots within our family this last week! Bummer!! You should be able to adapt this to your stove top!
      Reply
  20. Keaton says:
    December 12, 2014
    Why is it so watery will it thicken for be cups milk seems like alot
    Reply
  21. Christina says:
    January 12, 2015
    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!!
    Reply
  22. Melissa says:
    February 20, 2015
    Delicious! This has quickly become one of our favorite meals! Thanks so much!
    Reply
  23. Heidi says:
    May 3, 2018
    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
    Reply
  24. Heidi says:
    May 3, 2018
    Mine turned out very liquidy :( not thick at all
    Reply
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