Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup Enlarge Image
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86 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
15 mins
Cook:
6 hrs to 8 hrs (low) or 3 to 4 hours (high), plus 20 minutes (high)
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Creamy Chicken Noodle Soup

Ingredients
5
cups water
2
10 ounce cans condensed cream of chicken and mushroom soup
2
cups chopped cooked chicken (about 10 ounces)
1
10 ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
1
teaspoon seasoned pepper or garlic-pepper seasoning
1 1/2
cups dried egg noodles

Directions

  1. In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  3. If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.

Nutrition Facts

(Creamy Chicken Noodle Soup)
    Per serving:
  • 262 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 63 mg chol.,
  • 908 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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