Stop buying canned chicken noodle soup at the store and make it yourself at home. The slow cooker will magically make it for you without all the work.
Chicken noodle soup is not one of the most flavorful soups out there. No wonder why people eat this when they get sick cause it’s so bland. I love Paula Deen’s Crock Pot Potato soup cause it’s creamy and rich and I combined the base of that soup with the ingredients found in chicken noodle soup. Adding a creamy base to the soup was a good idea and made it more flavorful.
To make chicken soup even more flavorful add in some fresh or dried herbs.
Recipe Tips and Tricks
One thing that does bother me about making your own soups at home is having all the excess vegetables leftover when you’re done making soup. It’s kind of waste buying a stalk of celery at the store if all you’re going to use it for is this soup.
Sometimes grocery stores will have onions, carrots, and celery already diced up for you in a container near in the produce section. This is so awesome and convenient for those that don’t like buying all the vegetables separately.
How to make Slow Cooker Chicken Noodle Soup
To a slow cooker, add the chicken broth and everything else up to the dried rosemary.
Cook on low for 4 to 6 hours.
Take the chicken breasts out of the pot and shred the chicken with two forks. Then add the chicken back into the slow cooker with the egg noodles.
Cut the cream cheese into cubes and add that into the slow cooker as well.
Continue cooking the soup until the egg noodles are al dente and the cream cheese has melted into the soup. An extra 10 to 20 minutes.
Serving size 1 ½ cups.
Other Slow Cooker Recipes to Try
Slow Cooker Sweet Garlic Chicken
Perfect Pot Roast If you’ve tried this Slow Cooker Chicken Noodle Soup or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure
Slow Cooker Chicken Noodle Soup
- Yield: 6 to 8 1x
Ingredients
- 3 14oz. cans of chicken broth (less sodium, fat-free)
- 1 10oz can of cream of chicken soup (98% fat free)
- 2 to 3 medium sized boneless, skinless chicken breasts
- ¼ tsp. ground pepper
- 2 cloves garlic, minced
- ½ onion, diced
- ½ cup carrots, peeled and diced
- ½ cup celery, diced
- ¼ teaspoon dried thyme
- ¼ teaspoon of dried rosemary
- 4 oz egg noodles
- 4oz cream cheese (⅓ less fat)
Instructions
- To a slow cooker, add the chicken broth and everything else up to the dried rosemary.
Cook on low for 4 to 6 hours. - Take the chicken breasts out of the pot and shred the chicken with two forks. Then add the chicken back into the slow cooker with the egg noodles.
- Cut the cream cheese into cubes and add that into the slow cooker as well.
- Continue cooking the soup until the egg noodles are al dente and the cream cheese has melted into the soup. An extra 10 to 20 minutes.
- Serving size 1 ½ cups.
Notes
myWW points: Blue 5; Green 6; Purple 5
- Category: Easy
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 212
- Sugar: 2g
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 15g
Keywords: slow cooker chicken noodle soup
Jenna says
Thanks Dustin!
Dustin says
A go to favorite in our house!
★★★★★