Crockpot Creamy Chicken Noodle Soup
A hearty and creamy chicken noodle soup that’s easy to make in a slow cooker, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 3 chicken breasts, cooked and cubed
- 5 cups chicken broth/stock
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 can corn, drained
- 2 cans cream of chicken soup
- 1/4 cup evaporated milk
- 8 oz homestyle dry egg noodles
- Salt and pepper, to taste
- 2 tablespoons butter
Instructions
- Sauté the vegetables: Melt the butter in a skillet over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 4-5 minutes until the vegetables are just soft.
- Combine base ingredients: In a slow cooker, add the chicken broth, cream of chicken soups, and evaporated milk. Whisk until smooth to create a creamy base.
- Add chicken and vegetables: Stir in the cooked chicken, sautéed vegetables, drained corn, and egg noodles. Mix well to combine all the ingredients.
- Season and cook: Season with salt and pepper to taste. Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours, until the noodles are tender.
- Serve: Once cooked, give the soup a good stir and adjust seasoning if necessary. Serve hot, enjoying the rich flavors and creamy texture.
Notes
Feel free to use rotisserie chicken for an even quicker option. You can substitute the egg noodles with whole wheat or gluten-free pasta as needed.