Crockpot Creamy Chicken Noodle Soup
3 chicken breasts, cooked and cubed
5 cups chicken broth/stock
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 can corn, drained
2 cans cream of chicken soup
1/4 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste
Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers.
Looks like a great soup for the cold weather ahead.
ReplyDeleteHello blogger!! I just made this and it is incredible! The only change i made was to add some Italian seasoning and salt and pepper to my veggies and butter when they were sauteing...but it was soo good! Thank you!!!
ReplyDeleteWhen do you put the noodles in? When you put everything in there at the same time or do you wait until the 4th hour and cook on high?
ReplyDeleteWait until 4th hour or noodles will be mushy
DeleteYou put the noodles in after it has cooked for 4 hours, then once you put the noodles in you cook it on high for an hour.
ReplyDeleteCooked or uncooked noodles?
ReplyDeleteCooked or uncooked noodles?
ReplyDeleteAt the 4 hour mark you put in 8 oz uncooked noodles.
ReplyDeleteI have it cooking now - thanks for the recipe! Any suggestions for what to do with the remaining can of evaporated milk? :)
ReplyDeleteI buy the 5 oz can that way I am not wasting that much. I don't drink coffee
DeleteHi Jessica! You know the evaporated milk is in the original Lion House recipe and I never thought to change it, but you could certainly use cream or regular milk in its place to avoid wasting the rest of the evaporated milk.:)
ReplyDeleteYou can use the evaporated milk in mashed potatoes, coffee, scrambled eggs, oatmeal, anywhere you'd use cooked milk.
ReplyDeleteI put the chicken in raw and cook on high for 2-3 hours, take out and shred and then add back to crock pot with noodles, and then add the milk (I used fat free half and half). Maybe it's just mycrock pot, but it seems if chicken is cooked,too long in the crock pot....particularly white meat, it tastes dry, even with all the broth. I also added oregano, thyme, garlic and paprika. Overall, good recipe!
ReplyDeleteI put the chicken in raw and cook on high for 2-3 hours, take out and shred and then add back to crock pot with noodles, and then add the milk (I used fat free half and half). Maybe it's just mycrock pot, but it seems if chicken is cooked,too long in the crock pot....particularly white meat, it tastes dry, even with all the broth. I also added oregano, thyme, garlic and paprika. Overall, good recipe!
ReplyDeleteMy daughter-in-law made this for us when we drove 6 hrs. for Christmas. It was fabulous just the way the recipe reads. Perfect.
ReplyDeleteThanks, Diane! So glad you enjoyed it!
DeleteThis soup is amazinggg! I left out the corn and added poultry seasoning, basil, and bay leaves. So excited to finally have a great recipe for thick chicken noodle soup! Thank you!!
ReplyDeleteThanks, Laurel! I'm so glad you like the recipe!
ReplyDeleteWould you be able to cook this on low all day while at work and then add the noodles and cook on high for one hour?
ReplyDeleteHi Michelle! Yes, I think you could. It might change the texture of the vegetables and chicken a little, but I think it would still be good. Let me know if it works for you!
ReplyDeleteMade this tonight. FABULOUS!! My family LOVED it!!
ReplyDeleteYay! So glad you liked it!
DeleteCould you cook this on low all day (8 hours or so) using uncooked cubed chicken? I would think it would be perfectly cooked in 8 hours. Then when you get home, add the noodles?
ReplyDeleteThat sounds like a great plan! I haven't tried it that way, but It sounds like it would work well. Let me know how it turns out.:)
ReplyDeleteHi Everyone! This soup looks amazing and I want to try it soon. Please understand that I'm not a canned soup snob, but I hate cooking with "cream of" soups. I'm thinking of making this using a seasoned white sauce, adding some cooked chicken and spices. I'll try it and report the results. I just found your site and your recipes look fabulous! Thanks very much!
ReplyDeleteHow was it? I have allergies so I wanted to try something like that too
DeleteUsed a Costco Rotisserie Chicken ,and a recipe for homemade Cream of Chicken soup.
ReplyDeletefrom https://www.pinterest.com/brontodon/no-soup-for-you/
I may sub the evap milk for some cream from Trader Joe"s to richen it up a little next time.
Bravo !
How would this do reheated from the freezer? I'm having mouth surgery so I'm planning ahead.
ReplyDeleteHow would this do reheated from the freezer? I'm having mouth surgery so I'm planning ahead.
ReplyDeleteI'm sure it would do great as a freezer meal, but I wouldn't add the noodles until the day you cook it. Best wishes!!
DeleteCan you use raw chicken breasts since it will be in the slow cooker for 4 hours?
ReplyDeleteIt looks like Paula in the comments above did just that and it worked for her. Best wishes!
DeleteDo you think it would work to add precooked noodles and let it cook an additional 15 minutes on high instead of that last hour? I want to make this for our Sunday lunch but really don't want to wait an additional hour after we get home, especially with our two toddlers being hungry immediately after church!
ReplyDeleteThat sounds like it would work! I hope it turns out great!
ReplyDeleteHow many servings does this make? I need to serve it to 14 people, in a multi-course meal as a 'starter (so the servings won't be huge)'. I honestly wouldn't mind having some leftover.
ReplyDeleteWow, I'm really not sure. It certainly fills up my biggest crockpot, so I'd think it might feed 14 as a starter. Sorry I can't say for sure, because I haven't served it for a crowd yet. Maybe 1 1/2 times it just in case??
ReplyDeleteHow many does this serve???
ReplyDeleteIt serves probably around 8? I know it feeds my family if 6 with leftovers. Hope you like it!:)
ReplyDeleteHow many servings is this recipe?
ReplyDeleteThis soup is super easy and super filling. It's great for chilly damp weather. This is the second time I've made this now and will make it my go to for chicken noodle. I may not make it creamy Everytime but we'll see!
ReplyDeleteThis recipe is the BEST!! I’ve been making it for several years now, and it’s become a family favorite! I use chicken thighs instead of breasts, and add the whole can of evaporated milk, but otherwise follow the recipe exactly! Thank you for this wonderful comfort food that will surely be passed down!
ReplyDeleteThank you for your kind comment. I’m so glad you and your family enjoy it!
DeleteHave you ever used frozen egg noodles or any substitutes for egg noodles in this soup?
ReplyDeleteI haven’t but I bet frozen egg noodles would be great! Please let me know if it works!
DeleteAny suggestions for something other than egg noodles because of an egg allergy?
DeleteRotini or another pasta I’m sure would work - I’ve used rotini in the place of egg noodles in other soups.
ReplyDeleteTried this tonight and it was fabulous! Might add some poultry seasoning next time, but will definitely be making this again!!
ReplyDeleteNothing needs to be changed. It is perfect just like the recipes says.
ReplyDeleteThank you!!💗
DeleteI just diced my veggies and put in crockpot with the soups, milk, and stock, added poultry seasoning, basil, and white pepper, just made it, it's delicious! Didn't put corn or chicken in it
ReplyDeleteI just made this and it is absolutely delicious! My granddaughter kept going back for more.
ReplyDeleteThank you! So glad you and your family enjoyed it!!
ReplyDeleteyummmyyy! I just love noodles accroding to my experience if you want to eat high quality yummy noodles you should choose the noodle packed in high quality custom packaging.
ReplyDeleteAre frozen egg noodles fine to use?
ReplyDeleteYes, frozen egg noodles would be great!
ReplyDeleteThis looks so yummy but my husband and I don't like celery or onions. Wonder how it would be without them???? Thanks for sharing.
ReplyDeleteI haven’t tried it without onion or celery, but I’m sure it’d be ok! Let me know if you try!
ReplyDelete