Crockpot Creamy Chicken Noodle Soup
- 3 chicken breasts, cooked and cubed
- 5 cups chicken broth/stock
- 2 tablespoons butter
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 can corn, drained
- 2 cans cream of chicken soup
- 1/4 cup evaporated milk
- 8 oz homestyle dry egg noodles
- salt and pepper to taste
How to Make It
- Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers.
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