This is such a fast easy soup to make. I wasn't sure what to expect, but we absolutely loved it! I'm definitely adding this to my recipe box.
Creamy Crock Pot Chicken Noodle Soup
1 can cream of chicken soup
1 can cream of mushroom soup
5 cups milk
2 cups cooked shredded chicken
1 9 ounce bag frozen vegetables, such as peas, corn, carrots, green beans
1 bay leaf
1/2 tsp. basil leaves
season salt to taste
salt to taste
1/4 tsp. black pepper or to taste
2 cups dry egg noodles
Combine soups and milk until combined. Add chicken, seasonings and frozen vegetables. Add to crock pot. Cook on low 6 hours. Add 2 cups egg noodles and cook an additional 30 to 45 minutes, or until noodles are done.
Note: I actually added a few chicken breasts to my crock pot that morning. Sprinkled with a little onion soup mix, pepper, basil, bay leaf and 1/2 cup water. Cook chicken for 4 to 6 hours on low or until chicken falls apart. That afternoon, I shredded the chicken in my crock pot with a fork and added the soups, milk, frozen veggies, and seasonings. I also substituted milk for Silk's lite almond milk. Made it even more fabulous!
Recipe Source: adapted from Six Sisters