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Creamy Crock Pot Chicken Noodle Soup (no canned creamed soups in this!)

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Rate this recipe 4.5/5 (61 Votes)

Ingredients

  • Ingredients
  • 1 (32-ounce) container chicken broth
  • 3 cups water
  • 2 1/2 cups chopped cooked chicken (about 12 ounces)
  • 1 1/2 cups sliced carrots (3 medium)
  • 1 1/2 cups sliced celery (3 stalks)
  • 1 1/2 cups sliced fresh mushrooms (4 ounces)
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons dried thyme, crushed
  • 3/4 teaspoon garlic-pepper seasoning
  • 3 ounces cream cheese, cut in cubes
  • 2 cups dried egg noodles

Details

Preparation

Step 1

Directions


In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning.

Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.

Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

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