Slow Cooker Chicken Noodle Soup is a favorite comfort food for my family.
I love the ease of a good soup recipe, especially when I get to use my slow cooker!
Everyone here loves it (well, everyone but my DIY hubby who only likes it if the temperature is 30 degrees or lower!)
This soup is part of a favorite family tradition of galavanting in the snow and building a snowman or snow fort.
I also like to serve it when someone is sick and needs a little “mama” care. It’s super easy. (I even made it when I was down with the swine flu a few years because it’s such a great soup for those sick days.)
I can smell it now 🙂 Can you?
Does your family have a special memory of this favorite comfort food?
- 3 boneless chicken breasts
- chopped carrots, potatoes or any other fresh vegetables you want to add
- 1 pkg egg noodles
- 2 cans cream of chicken soup
- Put chicken and chopped vegetables into the slow cooker.
- Add water to cover all ingredients plus one inch.
- Cook on high for 3 hours or low for 5-6 hours.
- After chicken and vegetables are soft, remove chicken to cool and cut into small bites.
- Add the chicken back to the slow cooker, along with the egg noodles.
- Cook for 45 minutes to an hour on low until noodles are soft.
- Add cream of chicken soup and turn to high until the soup is warmed through.
- Serve with crackers or homemade break.
- All times are approximate according to the way your slow cooker works.
- The secret is having enough water to cover the vegetables and chicken.
- Add more or less of ingredients according to availability and preference.
- If you want the soup to be more creamy add another can of cream of chicken soup.
- If you like a different noodle, feel free to substitute!