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Crock Pot Creamy Chicken Noodle Soup

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Category: Healthy Recipes, Soups

 Ingredients List

  • 4 carrot sticks graded chopped
  • 4 celery sticks rinsed and chopped
  • 1 32 oz. carton of chicken stock ( I used what was left of mine, and it was more then half full.)
  • 1 1/2 cans of cream of chicken soup
  • 1 1/2 c. of water
  • 1 c. of milk
  • a couple shakes of salt, pepper
  • 1 1/2 tbsp of onion flake, 1 tbsp. dry basil 1 tsp. of thyme
  • (I actually didn”™t measure the ingred. I just eyeballed the ingredients and shook away. Taste and season more if needed.)
  • 6 boneless skinless chicken tenderloins or 4-5 boneless skinless chicken breasts.


Place all the wet ingredients including the c. of c. and seasonings in the crock pot, whisk them together. Place the frozen chicken breasts in the crock pot. Cook low 4-6 hrs. During that last 3 hours, add in your veggies. During the last 1/2 hour to hour, pull out your chicken breasts and shred with two forks and then add the chicken back in.
Boil and cook one bag of egg noodles, rinse, drain, and add to the soup during the last 45-55 minutes of slow cooking. I didn”™t use all the egg noodles I used a little more then half. You can use what you need for your family.

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