Slow Cooker Chicken Noodle Soup
I kinda measure with my heart! I put chicken and boil in chicken broth then I added 2 cans of cream of chicken, 2 gravy packets, about 2 tbsp of cream cheese, celery, some milk, garlic, egg noodles, and some leftover bacon that needed used and we had it with rolls!
Ingredients
- Chicken
- Chicken broth
- 2 cans cream of chicken soup
- 2 gravy packets
- 2 tbsp cream cheese
- Celery chopped
- Milk
- Garlic chopped
- Egg noodles
- Leftover bacon (optional)
- Rolls (for serving)
Instructions
- In a slow cooker or crockpot, place the chicken and cover it with chicken broth.
- Add 2 cans of cream of chicken soup to the slow cooker.
- Sprinkle in 2 gravy packets for additional flavor.
- Spoon approximately 2 tablespoons of cream cheese into the mixture.
- Toss in chopped celery for a crunchy texture.
- Pour in some milk to achieve the desired consistency. Adjust based on personal preference.
- Add minced garlic for flavor enhancement.
- If you have leftover bacon, chop it up and add it to the soup for extra richness.
- Stir the ingredients in the slow cooker to combine everything well.
- Cook the soup on low heat for 6 - 8 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- In the last hour of cooking, add egg noodles to the slow cooker. Ensure they are fully submerged in the liquid.
- Continue cooking until the noodles are tender and the chicken is fully cooked.
- Serve the homemade chicken noodle soup hot, accompanied by rolls for a complete and comforting meal.