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SLOW COOKER CHICKEN NOODLE SOUP

This Slow Cooker Chicken Noodle Soup is a classic chicken noodle soup recipe made right in the crockpot!

 

Slow Cooker Chicken Noodle Soup Recipe

 

It’s April 3rd and it feels like it’s December 3rd today in Wisconsin. We are suppose to get 6-10 inches of snow today. WHAT!?! I’m so over winter and I just want it to be warm again.

 

So with it still feeling like winter outside, I’m sharing my favorite Slow Cooker Chicken Noodle Soup recipe. It’s the perfect soup to warm you up on a cold, snowy day.

 

This chicken noodle soup is loaded with all your favorite veggies, like carrots, onions, celery and my personal favorite mushrooms. If you don’t like mushrooms, no problem just leave them out.

 

It’s so easy to make this soup because you just throw everything into the slow cooker and you have a delicious, homemade soup in as little as 4 hours.

 

Slow Cooker Chicken Noodle Soup Recipe

 

HOW TO MAKE CHICKEN NOODLE SOUP

 

BEST SLOW COOKER:  I used my 6-quart slow cooker to make this chicken noodle soup. And don’t forget to use these slow cooker liners for easy cleanup.

 

ADD YOUR FAVORITE VEGGIES:  I love making chicken noodle soup because you can change it up by adding or eliminating certain veggies. I like to add mushrooms to our soup because my husband and I love love love mushrooms.

 

NOODLES:  I usually use wide egg noodles but I’ve also used little springs noodles, wheel noodles, or even small shell noodles. It’s fun to mix it up with the noodles.

 

HOW TO FREEZE LEFTOVER SOUP: We always have leftovers because it’s just my husband and I right now, so I just place the leftovers in a freezer bag and it stays good in the freezer up to 3 months.

 

HOW TO RE-HEAT SOUP: We always have leftovers, so if i’m planning on having soup the next night I just place the leftover soup in the fridge. Once I’m ready to heat it up, I either put it back in the slow cooker for 1-2 hours or I heat it up on the stove until hot. If your soup is frozen, place the frozen soup in the fridge overnight to thaw. Once thawed, place soup in slow cooker or heat up on the stove.

 

Slow Cooker Chicken Noodle Soup Recipe

 

MORE SOUP RECIPES

SLOW COOKER CHEESY POTATO SOUP

SLOW COOKER CHEESY POTATO SOUP RECIPE

 

SLOW COOKER BROCCOLI CHEDDAR SOUP

SLOW COOKER BROCCOLI CHEDDAR SOUP

 

INSTANT POT BEEF CHILI

EASY BEEF CHILI MADE IN THE SLOW COOKER

 

Slow Cooker Chicken Noodle Soup

Yield: Serves 10-12

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

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Ingredients:

  • 3 chicken breasts
  • 2 cups carrots, chopped
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 1 (8oz.) can mushroom stems & pieces, drained
  • 4 cloves garlic, minced
  • 1 Tablespoon poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 ( 10 3/4 oz.) cans cream of chicken soup
  • 7 cups chicken broth
  • egg noodles, cooked separately
  • fresh parsley, for topping

 

Directions:

STEP 1: Place all the ingredients except the egg noodles into slow cooker.

STEP 2: Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.

STEP 3: Remove chicken breasts, cut chicken into cubes. Place chicken back into slow cooker. Cook egg noodles according to package directions.

STEP 4: Stir in cooked noodles.

STEP 5: Serve and top with fresh parsley.

NOTES:

FREEZE: You can freeze this soup up to 3-4 months. 

 

2 Responses to “SLOW COOKER CHICKEN NOODLE SOUP”

  1. 2pots2cook — April 19, 2018 at 3:54 am

    Thank you for this lovely idea ! We have soups on our menu four seasons and this one is more than welcome !

  2. Jen Bullock — April 4, 2018 at 6:31 pm

    This soup was spectacular!  I only had one can of cream  Of Chicken…however I also had a can of cream of mushroom … so, I added that and skipped the mushrooms.  I used Old Bay Seasoning as my “poultry” seasoning.  And had left over Honey glazed roasted carrots, which added an extra zip.

    Thank Jen for another amazing recipe!

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