Crock Pot Creamy Chicken Noodle Soup

Warm, hearty, and oh-so-good! Try our easy  crockpot recipe for creamy chicken noodle soup that will have your taste buds singing. Perfect for chilly nights or sick days or whenever you need a bowl of comfort food.

INGREDIENTS

Boneless Chicken Carrots Celery Onion Bay Leaves Dried Thyme Chicken Broth Cream Chicken Soup Cream Mushroom Soup Whole Milk Egg Noodles  

Slice the carrots and celery. Dice the onion. Place the chicken in the slow cooker.  Add the sliced carrots, sliced celery, diced onion, dried bay leaves, dried thyme, salt, and ground black pepper. Pour the chicken broth in. Give it a good stir and cover.

Slow cook on high for 1 to 2 hours, or on low for 4 hours Use a digital meat thermometer to check chicken temperature after 1 hour. It should reach 165°F. Once the chicken is cooked, use two forks to shred it the chicken into bite sized pieces.

In a large bowl, combine two cans of creamed soup with the milk. Pour this mixture into the slow cooker, along with the shredded chicken. Stir everything together. Add the uncooked wide egg noodles to the slow cooker and give it another good stir.

Cook for an additional 60 to 90 minutes, until the soup is thick and creamy and the noodles are tender. Serve the rich and creamy chicken soup with homemade sourdough pinch biscuits, crackers or a loaf of crusty bread to dip into the creamy broth.

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