Crockpot Creamy Chicken Noodle Soup Recipe 445 Food

CROCKPOT CHICKEN NOODLE SOUP

Steps:

• Place the chicken, onions, carrots, and celery in a 6 quart crock pot.
• Add in the seasonings.
• Stir together the flour and water in a medium size bowl.
• Pour this mixture into the crock pot.
• Add in the chicken broth.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Shred the chicken and then stir in the frozen noodles.
• Cover and cook on low for 1 hour or on high for 30 minutes until the noodles are cooked through.
• Serve warm and enjoy!

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.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
• While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

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.

CROCK POT CREAMY CHICKEN NOODLE SOUP

Steps:

• Put the 1st (11) ingredients in the crock-pot.
• Cook 6 hours on Low setting.
• Add frozen peas and noodles cook on Low setting 1 hour or until noodles are done.
• Stir in sour cream and garnish with parsley.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin from the chicken and chop the meat.
• Put the chicken into a slow cooker with the onions, celery, carrots and peas.
• Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
• Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles.
• Season to taste and serve. Enjoy!