Crock Pot Creamy Chicken Noodle Soup Food

CREAMY CROCK-POT CHICKEN NOODLE SOUP

Steps:

• In your crock pot, pour all three cans of soup and water.
• Whisk together until smooth.
• Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
• Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
• After cook time, make sure the crock pot is set on high and add dried egg noodles.
• Cook on high for 20-30 minutes or until noodles are tender.

CREAMY CROCK POT CHICKEN NOODLE SOUP

Steps:

• 1. In a 5 to 6 quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
• 2. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
• 3. (If you were using low heat, turn to high now.) Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more, or just until noodles are tender.

CHICKEN NOODLE SOUP

Steps:

• Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
• Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
• Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
• Serve piping hot with a sprinkling of parsley over each bowl.

CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles. Adjust seasonings and serve.
• *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
• Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
• Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.