Wednesday, October 3, 2012

Crockpot Creamy Chicken Noodle Soup

This is the best creamy chicken noodle soup!! So yummy and perfect for a cool fall or winter evening. I love it! The original recipe is from the Lion House Cookbook, but I tweaked it and made it into a crockpot soup (love crockpot meals). It is a simple classic that is sure to please your family and the leftovers are fantastic! I served it with homemade French bread, but just saltine crackers along side would be great.

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.

37 comments:

Barbara Bakes said...

Looks like a great soup for the cold weather ahead.

The Gough's said...

Hello 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!!!

Megan Plumlee said...

When 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?

Jenni said...

You 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.

Tracie Patterson said...

Cooked or uncooked noodles?

Tracie Patterson said...

Cooked or uncooked noodles?

Jenni said...

At the 4 hour mark you put in 8 oz uncooked noodles.

Jessica said...

I have it cooking now - thanks for the recipe! Any suggestions for what to do with the remaining can of evaporated milk? :)

Jenni said...

Hi 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.:)

Mrs. C said...

You can use the evaporated milk in mashed potatoes, coffee, scrambled eggs, oatmeal, anywhere you'd use cooked milk.

Paula Midgett said...

I 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!

Paula Midgett said...

I 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!

Diane Adams said...

My daughter-in-law made this for us when we drove 6 hrs. for Christmas. It was fabulous just the way the recipe reads. Perfect.

Jenni said...

Thanks, Diane! So glad you enjoyed it!

Laurel Davis said...

This 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!!

Jenni said...

Thanks, Laurel! I'm so glad you like the recipe!

Michelle Babb said...

Would 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?

Jenni said...

Hi 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!

Marissa Comiskey said...

Made this tonight. FABULOUS!! My family LOVED it!!

Jenni said...

Yay! So glad you liked it!

Jen Huffman said...

Could 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?

Jenni said...

That 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.:)

cooks42 said...

Hi 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!

D Eret said...

Used a Costco Rotisserie Chicken ,and a recipe for homemade Cream of Chicken soup.
from 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 !

Addie said...

How would this do reheated from the freezer? I'm having mouth surgery so I'm planning ahead.

Addie said...

How would this do reheated from the freezer? I'm having mouth surgery so I'm planning ahead.

Jenni said...

I'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!!

Tricia Paluck said...

Can you use raw chicken breasts since it will be in the slow cooker for 4 hours?

Jenni said...

It looks like Paula in the comments above did just that and it worked for her. Best wishes!

raglanrose said...

How was it? I have allergies so I wanted to try something like that too

raglanrose said...

How was it? I have allergies so I wanted to try something like that too

Danielle Warren said...

Do 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!

Jenni said...

That sounds like it would work! I hope it turns out great!

Lorraine Conley said...

How 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.

Jenni said...

Wow, 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??

Lorrin Whinna said...

How many does this serve???

Jenni said...

It serves probably around 8? I know it feeds my family if 6 with leftovers. Hope you like it!:)