Community Pick

Lazy Slow Cooker Creamy Chicken Noodle Soup

“Adapted from Semi-Homemade Cooking with Sandra Lee, this is easy with yummy results. Put it on in the morning and come home to a soothing, comforting dinner. Crackers or bread and a salad finish off this meal.”
READY IN:
3hrs 15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 946.36 ml cooked chicken, chopped (from a store bought chicken?)
  • 236.59 ml onion, diced
  • 236.59 ml celery, diced
  • 236.59 ml carrot, diced
  • 118.29 ml frozen peas
  • 4 (1587.57 g) can low sodium chicken broth
  • 2 (609.51 g) can condensed cream of mushroom soup (with roasted garlic)
  • 9.85 ml fines herbes (chervil, chives, parsley, and tarragon)
  • salt
  • pepper, tp taste
  • 473.18 ml egg noodles, cooked

Directions

  1. Remove skin from the chicken and chop the meat.
  2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
  3. Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
  4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
  5. When soup is finished, stir in egg noodles.
  6. Season to taste and serve. Enjoy!

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