Crock Pot Creamy Chicken Noodle Soup

13 310 414
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 h 5
Crock Pot Creamy Chicken Noodle Soup
Health Highlights


1 tbsp, ground Basil, dried
4 medium Carrots (chopped)
4 medium stalk(s) Celery (chopped)
4 breast Chicken breast, boneless, skinless
2 can (15oz) Chicken broth (stock), low sodium
1 1/2 can (250 ml) Cream of chicken soup, canned
2 cup Egg noodles, unenriched, dry
1 tbsp Garlic salt
1 1/2 tbsp Onion, dehydrated flakes
1 cup Partly skimmed milk, 2% M.F.
1 dash Salt and pepper
1 tsp, ground Thyme, dried
1 1/2 cup Water


Place all the wet ingredients including the cream of chicken 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 or in your kitchen aid mixer, and then add the chicken back in. Boil and cook egg noodles, rinse, drain, and add to the soup during the last 20-30 minutes of slow cooking.

Nutrition Facts

Per Portion

Calories 414
Calories from fat 102
Calories from saturated fat 26.0
Total Fat 11.4 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.3 g
Cholesterol 159 mg
Sodium 822 mg
Potassium 1059 mg
Total Carbohydrate 29.7 g
Dietary Fiber 3.1 g
Sugars 7.3 g
Protein 50 g

Dietary servings

Per Portion

Grain 0.2
Meat 2.1
Milk 0.2
Vegetables 1.5

Energy sources