CREAMY CHICKEN NOODLE SOUP SLOW COOKER RECIPES

Name: Lazy Slow Cooker Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 4 cups cooked chicken, chopped (from a store bought chicken?); 1 cup onion, diced; 1 cup celery, diced; 1 cup carrot, diced; 1/2 cup frozen peas; 4 (14 ounce) cans low sodium chicken broth; 2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic); 2 teaspoons fines herbes (chervil, chives, parsley, and tarragon); salt; pepper, tp taste; 2 cups egg noodles, cooked

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP - FOOD.COM

Lazy Slow Cooker Creamy Chicken Noodle Soup - Food.com image

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.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked

Steps:

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

Nutrition Facts : Calories 272.9, FatContent 10.8, SaturatedFatContent 2.8, CholesterolContent 60.5, SodiumContent 679.3, CarbohydrateContent 19.2, FiberContent 1.7, SugarContent 3.8, ProteinContent 24.9

SLOW COOKER CHICKEN NOODLE SOUP RECIPE - FOOD.COM

Slow Cooker Chicken Noodle Soup Recipe - Food.com image

This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 14 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water or 8 cups canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups wide egg noodles, uncooked

Steps:

In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.

Nutrition Facts : Calories 465.9, FatContent 28.1, SaturatedFatContent 8, CholesterolContent 140.7, SodiumContent 1709.5, CarbohydrateContent 18.9, FiberContent 2, SugarContent 2.8, ProteinContent 32.7

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