Crock-Pot Chicken Noodle Soup

Crock-Pot Chicken Noodle Soup 


  • 4 boneless skinless chicken breast
  • 3 cans, cream of chicken soup
  • 1 can cream of celery soup
  • 1 Tbsp parsley flakes (or fresh parsley) 
  • 1 can chicken broth 
  • 2 Tbsp butter
  • 1 bag of frozen vegetables 
  • egg noddles 


  • Place chicken broth in the bottom of the crock-pot and layer on chicken breast, soups, butter and parsley. Cook on high 5 hours or low 8-9 hours. 

  • Take chicken out of the crock-pot and pull apart. Add back to the crock-pot and add in vegetables. Cook on low 1 hour.

  • While veggies are cooking prepare egg noodles as directed on package. When cooking time is up... add noodles to the bottom of a bowl and top with chicken mixture. Enjoy! 

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