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Creamy Crock Pot Chicken Noodle Soup

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Ingredients

Adjust Servings:
2 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
3 (5 ounce) cans cooked chicken
1 (9 ounce) package frozen mixed vegetables
1 teaspoon ground black pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon celery salt
2 cups egg noodles
2 1/2 cups water

Nutritional information

495.2
Calories
194 g
Calories From Fat
21.6 g
Total Fat
5.6 g
Saturated Fat
101.8 mg
Cholesterol
1725.9 mg
Sodium
39.1 g
Carbs
3.6 g
Dietary Fiber
3 g
Sugars
36 g
Protein
381g
Serving Size

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Creamy Crock Pot Chicken Noodle Soup

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    This was super yummy. I did substitute chicken broth for water and added about a cup more like other reviewers and it was still very thick which I liked. I also felt that a tad less pepper and use of the meat from a rotisserie chicken could have been good but I made it with canned and it was still just fabulous. used carrots/peas/corn only as all mixed vegetables I could find had green beans in the packages and I didn't feel like having them in my soup. I'm also not a mushroom lover but didn't mind the cream of mushroom soup in this recipe. I love that you can add the noodles right to the crock pot and not have to boil them in advance. Thanks for the post!

    • 215 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Creamy Crock-Pot Chicken Noodle Soup, This is an easy but wonderful recipe My husband loves this stuff! I served it with homemade biscuits and homemade applesauce! What a great rainy-day meal!, This was super yummy I did substitute chicken broth for water and added about a cup more like other reviewers and it was still very thick which I liked I also felt that a tad less pepper and use of the meat from a rotisserie chicken could have been good but I made it with canned and it was still just fabulous used carrots/peas/corn only as all mixed vegetables I could find had green beans in the packages and I didn’t feel like having them in my soup I’m also not a mushroom lover but didn’t mind the cream of mushroom soup in this recipe I love that you can add the noodles right to the crock pot and not have to boil them in advance Thanks for the post!, This was super yummy I did substitute chicken broth for water and added about a cup more like other reviewers and it was still very thick which I liked I also felt that a tad less pepper and use of the meat from a rotisserie chicken could have been good but I made it with canned and it was still just fabulous used carrots/peas/corn only as all mixed vegetables I could find had green beans in the packages and I didn’t feel like having them in my soup I’m also not a mushroom lover but didn’t mind the cream of mushroom soup in this recipe I love that you can add the noodles right to the crock pot and not have to boil them in advance Thanks for the post!


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    Steps

    1
    Done

    In Your Crock Pot, Pour All Three Cans of Soup and Water.

    2
    Done

    Whisk Together Until Smooth.

    3
    Done

    Stir in Chicken, Frozen Vegetables, Thyme, Rosemary, Celery Salt, and Pepper.

    4
    Done

    Cover and Cook on Low Setting For 6-8 Hours or High Setting For 3-4 Hours.

    5
    Done

    After Cook Time, Make Sure the Crock Pot Is Set on High and Add Dried Egg Noodles.

    6
    Done

    Cook on High For 20-30 Minutes or Until Noodles Are Tender.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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