Print Recipe

Creamy Chicken Noodle Soup

RG

Ingredients

  • 2 cans condensed creamy chicken mushroom soup
  • 2 cups chopped cooked chicken
  • 1 (10 ounce) package frozen mixed vegetables (green beans, peas, corn, carrots)
  • 1 teaspoon seasoned pepper or garlic-pepper seasoning
  • 1 1/2 cups dried egg noodles

Instructions

  1. In a slow cooker gradually stir 5 cups water into the soup. Whisk until smooth.
  2. Stir in chicken, vegetables and seasoned pepper.
  3. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. If using low heat setting, turn to high.
  5. Stir in noodles.
  6. Cover and cook for 20 to 30 minutes more or until noodles are just tender.

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