Creamy Chicken Noodle Soup in a Crock Pot

★★★★★ 2 Reviews
lissak63 avatar
By Melissa Buchanan-Smith
from Clarkston, MI

You may wish to substitute rotisserie for 2-3 chicken breasts. If not, add chicken to the bottom of the Crock Pot before adding soups. Remove and shred chicken at the time you add the noodles. If you can find cream of chicken with herb, it's a great addition.

Blue Ribbon Recipe

Warm and comforting, this easy creamy chicken noodle soup will make your family happy. It's a dump and go slow cooker recipe that makes prep a breeze. This creamy soup has a thick consistency which is nice and hearty for cooler months. We love that the frozen noodles are sturdy and keep their shape well. A great dinner on a cold, crisp night.

— The Test Kitchen @kitchencrew
serves 6
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients

  • 2 can
    cream of chicken soup, 10.5 oz each
  • 2 can
    chicken broth, 14.5 oz each
  • 1
    rotisserie chicken, deboned
  • 8 oz
    peas, frozen
  • 1 pkg
    egg noodles, frozen, 12 oz
  • 1 stick
    butter
  • Pinch
    parsley, salt and pepper
ADVERTISEMENT

How To Make

Test Kitchen Tips
If you're using uncooked chicken breasts, we suggest dicing them and then put into the slow cooker as Melissa suggests.
  • 1
    Add soup, broth, chicken, and peas to the Crock Pot.
  • 2
    Stir and place stick of butter on top.
  • 3
    Let simmer on low for 6-8 hours.
  • 4
    One hour before serving, add noodles.
  • 5
    Pinch of pepper to taste.
ADVERTISEMENT