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Creamy Chicken Noodle Soup

Makes: 6 to 8 servings
Prep 15 mins Cook 6 hrs to 8 hrs  (low) or 3 to 4 hours (high), plus 20 minutes (high)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 262,
  • Fat, total (g) 12,
  • chol. (mg) 63,
  • sat. fat (g) 3,
  • carb. (g) 21,
  • fiber (g) 3,
  • pro. (g) 19,
  • sodium (mg) 908,
  • Percent Daily Values are based on a 2,000 calorie diet

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