Crockpot Chicken Noodle Soup

Name: Crockpot Chicken Noodle Soup
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 2 Chicken Breasts; 1/2 Onion, diced; 1 Celery Stalk, diced; 1 Carrot, diced; 6 cups Chicken Broth; 1 can Cream of Chicken Soup; 4 Tbsp Butter (optional); 1 tsp Better Than Bouillon Chicken Base; 1/4 tsp Turmeric; Salt, Pepper, and Dried Parsley Flakes, to taste; 12 oz Frozen Egg Noodles

Last week, I kicked off my month of soups, with this Homemade Lasagna Soup Recipe. Today they are calling for snow through these parts and nothing makes me crave a warm cup of soup more than cold weather and snowflakes. That means it is a perfect time to share this comfort food classic for Crockpot Chicken Noodle Soup.

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I’ve made The Pioneer Woman’s Chicken Noodle Soup for years and it is a hard one to beat, but it does take quite a bit of time to pull together, where as this slow cooker recipe is a set and forget blessing.

Simply place a couple chicken breasts in the bottom of a slow cooker. Along with any sort of vegetables you like.

Diced onion, celery, and carrots are a great option.

Top with a can of cream of chicken soup, butter, chicken broth, and seasonings.

Set the slow cooker to low for about 5-6 hours.

Remove chicken and cut into bite-sized pieces. Return chicken to Crockpot.

Then add the best part… Reames Egg Noodles!

Seriously… if you don’t want to make homemade noodles, Reames is the only way to go for the best chicken noodle.

Cook the soup for another two hours or until the noodles are to your desired tenderness.

So when the forecast is calling for snow, or your family is feeling under the weather, put this recipe on your to make list.

You won’t be disappointed.