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Quick and Easy Creamy Chicken Noodle Soup

January 24, 2017

Are you in need of something delicious for supper, but don't have a lot of time to spend over the stove cooking?  This recipe for Creamy Chicken Noodle Soup is for you as it is made in a slow cooker with leftover chicken and frozen vegetables.

COOK + BAKE   |   Published January 24, 2017

White bowl filled with Creamy Chicken Noodle Soup

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During the cold winter months, there is nothing more comforting and warming to the soul than sitting down to a steaming bowl of homemade soup for dinner.  While it is good in a pinch, pouring soup out of a can cannot compare to what you have made and seasoned with your own hands.  And the house will never smell as good.

While some recipes involve chopping vegetables, making broth, and time spent with a watchful eye at the stove, this one could not be easier.  Thanks to a crock pot, frozen vegetables, and already cooked chicken, you'll have plenty of time for going to work or playing in the snow with your kids and still be able to get supper on the table by 5.

Bowl of Chicken Noodle Soup

Because this recipe uses precooked chicken, it is a great way to keep the Sunday dinner leftovers from going to waste.  But, if those are unavailable, feel free to cook up a few fresh chicken breasts or thighs before putting everything into the crock pot.  Or you can simply grab a rotisserie chicken from the grocery store to save yourself a bit  more time.

Also, you can mix and match the vegetables in the soup according to your family's preferences.  I like to add a handful each of green beans, corn, carrots, and peas.  But to make the recipe even simpler, a basic bag of mixed vegetables will do just fine.

Now, let's get ready to make some soup!

Chicken Noodle Soup


Makes 4 to 6 servings
     PRINT RECIPE     


  • 1 - 10.75 ounce can of condensed cream of chicken soup
  • 1 - 10.75 ounce can of condensed cream of celery soup
  • 5 cups water
  • 2 cups (about 10 ounces) chopped cooked chicken
  • 2 cups frozen mixed vegetables (One 16 ounce package of mixed vegetables or about 1/4 cup of both corn and peas and 1/2 cup of both green beans and carrots)
  • 1 teaspoon pepper
  • 1 1/2 cups dried egg noodles


  1. In a 3 1/2 or 4 quart slow cooker, stir the water into the two cans of cream soup until smooth.
  2. Add the chicken, frozen vegetables, and pepper.  Cover the crock pot and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours.
  3. After cooking for the appropriate amount of time, raise the temperature to high if it isn't already there.  Stir in the uncooked egg noodles.  Cover and cook for an additional 20 to 30 minutes until the noodles are tender.

Serve with some crackers or crusty bread and enjoy!


Potato Corn Chowder - Great for using up leftover mashed potatoes!

Creamy Chicken Noodle Soup and crackers

Creating a homemade dinner for yourself and your family does not need to be hard or involve spending hours in the kitchen.  Many times, it is the simplest of dishes that are the best received and most easily perfected.  Those meals allow for your time to be spent sitting down at the table with your family rather than slaving away in the kitchen.

Creamy Chicken Noodle Soup

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