CROCK POT CHICKEN SOUP RECIPES

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CROCK POT CHICKEN NOODLE SOUP RECIPE - FOOD.COM



Crock Pot Chicken Noodle Soup Recipe - Food.com image

This is one of my mom's recipes. I was sick with a summer cold and this really hit the spot. Hardly any effort. It's soup the first night and it's not so much like a soup the next day. The noodles soak up the liquid but it's still REALLY good!

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken breasts
4 (14 ounce) cans chicken broth, with garlic
10 3/4 ounces Campbell's Cream of Chicken Soup, with herbs
10 3/4 ounces campbell's cream of celery soup
4 stalks celery, washed and chopped
1 large onion, chopped
1 cup baby carrots (optional)
1 (16 ounce) bag egg noodles

Steps:

  • Put everything into the crock pot EXCEPT for the noodles.
  • Cook on low for 7-8 hours.
  • Remove chicken and shred.
  • Replace chicken back into crock pot.
  • Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.

Nutrition Facts : Calories 611, FatContent 14.6, SaturatedFatContent 3.6, CholesterolContent 169.8, SodiumContent 1747.4, CarbohydrateContent 65.9, FiberContent 3.7, SugarContent 4.5, ProteinContent 51

BEST CROCK-POT CHICKEN ENCHILADA SOUP RECIPE - DELISH



Best Crock-Pot Chicken Enchilada Soup Recipe - Delish image

Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long.

Provided by Lena Abraham

Categories     dinner

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

1/2 Onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 (19-oz) can red enchilada sauce
1 (28-oz) can fire-roasted diced tomatoes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, drained and rinsed
2 lb. boneless, skinless chicken breasts, cut into thirds
2 1/2 c. chicken broth
1/3 c. cheddar cheese, plus more for serving
1/4 c. heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving

Steps:

  • Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
  • Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
  • Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

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