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Community Recipe
from [Indychick]
Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

  • Yield: 6 servings


  • 5 cup(s) Water
  • 2 can(s) 10 oz Cream of Chicken Soup
  • 2 can(s) 10 oz Cream of Mushroom Soup
  • 2 cup(s) Chicken Breast Chopped, Cooked
  • 1 package(s) 10 oz Frozen Veggies
  • 1 teaspoon(s) Seasoned Black Pepper or Garlic Pepper
  • 1 1/2 cup(s) Uncooked Dried Egg Noodles


In slow cooker, gradually stir the water into the soup until smooth. Stir in Chicken, frozen veggies, and seasoned pepper.

Cover and cook on low-heat for 6-8 hours, or high heat for 3-4 hours.

If using low-heat setting, move to high-heat setting. Stir in uncooked noodles. Cover and cook 20-30 minutes more or until noodles are tender.

Add poultry seasoning, salt, pepper to add flavor.

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Creamy Chicken Noodle Soup recipe