Crock Pot Creamy Chicken Noodle Soup Recipe
Filled with tender chicken and hearty vegetables, this crock pot chicken noodle soup recipe is easy to make and super delicious!
Servings: 8 people
Calories: 192kcal
Ingredients
- 2 10.75oz cans cream of chicken soup
- 6 cups milk + more to thin, as desired
- 2 boneless skinless chicken breasts
- 3 carrots sliced
- 3 stalks celery sliced
- 2 cloves garlic minced
- salt and pepper to taste
- 2 cups egg noodles
- 2 tbs parsley dried or fresh
Instructions
- Add the cream of chicken soup and the milk to your crock pot. Whisk together until blended.
- Add the chicken and vegetables to the crock pot.
- Cook on low for 6 to 8 hours.
- One hour before serving, shred the chicken breasts and then return to the crock pot. Add the dry noodles and parsley, plus any more milk you think you might need. Continue cooking for 1 more hour.
- Eat and enjoy!
Video
Notes
- I put the chicken breasts into the crock pot frozen
- I start with 6 cups of milk and add more just before serving if the soup is too thick
- You can sub the carrots and celery for 1 (9oz) bag of frozen veggies
- I prefer egg noodles, but you can use whatever you have on-hand
Nutrition
Calories: 192kcal | Carbohydrates: 18g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 135mg | Potassium: 523mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4284IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 0.5mg