Lazy Slow Cooker Creamy Chicken Noodle Soup

From: Chef #807886

On May 5, 2008

Yummy this is great! I made this for four. I used two cans of condensed cream of chicken soup, 1 cream of mushroom and one cup of chicken stock. The flavours are fantastic and as I can't find any faults I will give it five stars.

From: mums the word

On Apr 23, 2008

Super easy and good flavour. This is a weird comment, but I didn't like the grayish colour of the soup. I think next time I would prefer cream of chicken soup over the mushroom. I also changed the spices out of personal preference. Will certainly make again. Thx Sharon

From: Katelyn1009

On Feb 15, 2006

This was so good and so easy too! Used canned chicken and fresh carrots, celery and onion. We used some dill and onion powder as we did not have fine herbs. We also used one can of cream of mushroom with roasted garlic, and one can of cream of mushroom and chicken. We found that after cooking in the crock pot for 6 hours on low, the veggies were still a little crisp. We turned up the heat to high for the last 2 hours and it was perfect. We will definitely be making this again!

From: BFit4U

On Sep 12, 2006

I loved this recipe but I did change a few things! I used 3 12.5oz cans of (drained) Tyson Chicken, all the veggie amounts stayed the same but I did omit the peas, I used 2 cans of regular cream of mushroom soup and used 6oz of dry egg noodles. I very finely chopped sage, rosemary and thyme (the amount when done was about 2 tablespoons of mixed herbs) I also minced fresh garlic (about 2 large cloves). So here is how it went: Add chicken and veggies into crockpot, next add soups and mix together well, add garlic, herbs, salt, pepper and fresh garlic. I set my crockpot on high for 4 hours. In the last 30 minutes I added my noodles to the crockpot. I served with crusty bread. Came out fabulous. Thanks for the recipe...gave me great ideas.