66 Reviews of Lazy Slow Cooker Creamy Chicken Noodle Soup

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.

From: ellie_

On Nov 19, 2005

This was perfect and so easy (especially usually the store cooked chicken)for a busy day! The only change I made was adding two sliced carrots and probably a bit more noodles than called for. Thanks for sharing this keeper!

From: princesstrish

On Jul 14, 2006

Wow! Very easy and even more tasty! I did add about a cup more noodles than called for, and used a store roasted chicken. Perfect!

From: ~Nimz~

On Nov 14, 2008

What an excellent flavored CNS recipe. I had not planned to make this tonight but extra company showed up so I had to think quick. I didn't have time to make this in the crock pot so I saute the vegetables in butter til tender, then added the chicken and remaining ingredients and let this simmer, covered for 1 1/2 hours and it turned out perfect. I could not fine fines herbes so used a tsp. of dried chives a tsp of dried parsley and a teaspoon of PaulaG's Land of Enchantment Spice Mix which was a perfect combination. To us the color was very appealing. Great comfort meal. I'll be making this again for sure. Made for Tic-Tac-Toe.

From: Momma de Finn

On Dec 13, 2007

WOW!! I am SO burning all other chicken soup recipes! The flavor was INCREDIBLE! I don't like mushrooms so I was a bit scared but it turned out so well. I followed the recipe except I used a package of frozen peas and carrots. Next time I may sautee the onions and celery(it was still on the crunchy side). I used the Amish Extra Thick Homestle Noodles and they really held up to the flavour of the soup. Excellent Sharon!

From: Lazy SK

On Nov 20, 2005

I find this to be an excellent soup, however instead of using the egg noodles I added a package of Ramen noodles and the flavor packet during the last 20 minutes. Lazy SK

From: Muffin Goddess

On Feb 13, 2006

Made this on the stovetop for last night's "blizzard dinner" (I got started too late in the day to use the crockpot), and the whole batch disappeared almost immediately. Due to on-hand resources (I was NOT going to the store in the snow), I used one can of reduced fat cream of mushroom and one can of golden mushroom for the condensed soups. Made 2 quarts of my own broth from chicken Better-than-Bouillon because I had no canned broth. Used some shredded cooked chicken from the night before (I try to keep a few pounds of seasoned shredded chicken in the fridge for quesadillas, salads and such). I didn't have fines herbes, so I just added dried tarragon and parsley (the chicken was fairly well seasoned anyhow, so the extra herbs weren't crucial). Used a frozen peas and carrots mix because my fresh carrots were frozen solid (stupid crisper drawer!), and I sauteed a diced shallot with the chopped onions before adding everything else. The only complaint I got from anyone (spiciness)actually had nothing to do with the soup itself — I had forgotten about the whole serrano pepper that I had used in cooking the chicken. The spice is quite subtle in the shredded chicken, but boy did it come out in the soup! Didn't stop anyone (not even Gram) from devouring the whole pot though. I'm actually going to need to double the recipe the next time I make it — if they ate it that quickly as spicy as it was, I can only imagine how much more they'll eat if it's mild! This is definitely one for the family MVP file, thanks for posting!

From: AnnieLynne

On May 7, 2007

So easy and so good! I did make a few changes: frozen mixed soup veggies instead of fresh and 98% fat free cream of chicken soup instead of cream of mushroom(BF hates mushrooms!). This soup turned out creamy and delicious - Will make again soon!

From: Aggiezoey

On Aug 2, 2006

This is really good. I easily cut the recipe in half. I used two frozen chicken breasts. Cook in the liquid most of the day. I didn't have fresh carrots and celery, so I ended up adding some frozen mixed vegetables about 45 minutes before ready to serve. I used two forks and shredded the chicken before adding the veggies. About 15 minutes before serving, I add egg noodles. Turned out great. Thanks!!