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Monday, February 03 2014
Creamy Chicken Noodle Soup
Recipe from 
Servings: 6 to 8
Prep Time: 15 mins
  • 5    cups   water
  • 2    10 ounce cans  condensed cream of chicken and mushroom soup
  • 2    cups   chopped cooked chicken (about 10 ounces)
  • 1    10 ounce package  frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
  • 1    teaspoon   seasoned pepper or garlic-pepper seasoning
  • 1 1/2   cups   dried egg noodles
In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.

nutrition information
Per Serving: cal. (kcal) 262, Fat, total (g) 12, chol. (mg) 63, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 19, sodium (mg) 908, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:38 am   |  Permalink   |  0 Comments  |  Email

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