This toddler-approved recipe for my slow-cooked chicken noodle soup was inspired and adapted from Angela’s crockpot chicken and noodles recipe.
I have made this soup differently three times. The first time I followed Angela’s exact recipe which turned out too creamy and too thick for our family. I feel fat and guilty eating with too much butter and rich cream of chicken.
The second time, I used less butter and seasoned it with thyme, parsley, and savory. The noodles were cooked in the CrockPot the last hour and became way too mushy and overcooked when we reheated for leftovers the next day. My little foodie and I can not stand eating mushy overcooked noodles. I love the seasoning and flavor though.
This third time, I cut back the cream of chicken and omitted the butter. I also cooked the noodles separately. Now my little foodie and I love it. My little foodie and her little girlfriend loves this version of chicken noodle soup. My direction is written to guide a little chef with mama’s assistant since this pictorial demo is performed by two-year-old chef Grace.
- Prep time: 20 minutes
- Cook time: 7-8 hours
- Servings: 4-8
- Note: I cooked this in a 6-quart Crock Pot. I’ll try to cook this soup in the InstaPot next time.
- 32 oz of chicken broth
- 2 chicken breasts (about 1 lb)
- 1 or 2 can (10.5oz) cream of chicken
- 1 bag of 10 oz egg noodles
- 8 cups of mixed vegetables (carrots, celery, onions)
- 1.5 L water
- 1 Tbsp kosher or sea salt
- 1 Tbsp sugar
- 1/2 tsp black pepper
- * rosemary to taste
- * sage to taste
- * provence herbs to taste
- * parsley to taste
Note: To make it creamy, use two can cream of chicken and a half stick of butter.
1. Peel the carrots.
2. Dice the celery, onion, and carrots. Then put the veggies in an 8-cup container.
3. Prepare the seasoning mixture in a little bowl. Mama add 1 tablespoon of sugar and 1 tablespoon of salt and 1/4 tsp of black pepper into the bowl. My little chef shakes and sprinkles in the rosemary, sage, and Provence herbs as she counted to 10. Then she also add in one fresh rosemary sprig.
4. In the crockpot, put the chicken breasts in. Then pour in the one or two cans of Cream of Chicken into the Crock Pot. (My kids prefer two cans of cream of chicken when I cook this soup.)
5. Pour the 32-ounce of chicken broth into the pot. Then dump the container of diced vegetables into the pot.
6. Cook on High for six hours. After six hours, shred the chicken breasts with two forks and then put the the meat back into the pot.
7. Add in the 1.5 liter of water and the seasoning mixture. Stir the soup. This is the time to add the noodles into the slow cooker. (Or cook the noodles on the stove top and add it into the soup whenever you are ready to serve.) Cook on High for 1 more hour.
8. Serve. Enjoy!