Creamy Crock Pot Chicken Noodle Soup Recipes

Steps:

• In your crock pot, pour all three cans of soup and water.
• Whisk together until smooth.
• Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
• Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
• After cook time, make sure the crock pot is set on high and add dried egg noodles.
• Cook on high for 20-30 minutes or until noodles are tender.

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!

Steps:

• Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
• Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
• Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Steps:

• 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. To finish the soup, if you had cooked it for 6-8 hours on 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.

Steps:

• Put the 1st (11) ingredients in the crock-pot.
• Cook 6 hours on Low setting.
• Add frozen peas and noodles cook on Low setting 1 hour or until noodles are done.
• Stir in sour cream and garnish with parsley.

Steps:

• 1. In a 5 to 6 quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
• 2. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
• 3. (If you were using low heat, turn to high now.) Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more, or just until noodles are tender.

Steps:

• Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles. Adjust seasonings and serve.
• *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

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.

Steps:

• Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Add noodles and cook on High until noodles are tender, 30 to 45 minutes.