Homemade Creamy Chicken Noodle Soup
A comforting and creamy chicken noodle soup cooked to perfection in a slow cooker.
Ingredients
| 2 | (10 ¾ ounce) cream of mushroom soup |
|---|---|
| 1 | (10 ¾ ounce) cream of chicken soup |
| 3 | (5 ounce) cooked chicken |
| 1 | (9 ounce) package frozen mixed vegetables |
| 1 | teaspoon ground black pepper |
| 1⁄2 | teaspoon rosemary |
| 1⁄2 | teaspoon thyme |
| 1⁄2 | teaspoon celery salt |
| 2 | egg noodles |
| 2 1⁄2 | water |
Instructions
| 1. | Begin by pouring all three cans of cream of mushroom soup and water into your slow cooker. |
|---|---|
| 2. | Whisk the ingredients together until the mixture is smooth and well combined. |
| 3. | Next, gently stir in the cooked chicken, frozen mixed vegetables, thyme, rosemary, celery salt, and ground black pepper. |
| 4. | Cover the slow cooker and let the soup cook on the low setting for 6-8 hours, or on high setting for 3-4 hours. |
| 5. | Once the cooking time is complete, ensure the slow cooker is still on high heat, and add the egg noodles. |
| 6. | Continue cooking on high for an additional 20-30 minutes, or until the noodles are tender. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 495.2 kcal |
| Protein | 36 g |
| Fat | 21.6 g |
| Carbohydrates | 39.1 g |
| Fiber | 3.6 g |
| Sugar | 3 g |
Published on Jul 18, 2024 by Luminița