- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 315.9
- Total Fat: 7.3 g
- Cholesterol: 94.9 mg
- Sodium: 418.2 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 5.1 g
- Protein: 27.0 g
Slow Cooker Chicken Noodle SoupSubmitted by: RAINBOWCHARMER
IntroductionYummy chicken noodle soup - great for those cold winter days! Yummy chicken noodle soup - great for those cold winter days!
6 chicken legs (bone and skin removed)
carrots (1 package raw carrots, cut into bite size pieces)
10 oz frozen corn
10 oz frozen peas
1 tsp basil
1 small onion, finely chopped
1 can cream of chicken soup
Approximately 3 cups noodles
Place chicken legs on top of the carrots.
Cover with water, and cook on high for 2 hours.
Remove chicken, debone and remove skin.
Drain water from the slow cooker (this will remove much of the fat that has cooked off of the chicken).
Return chicken to the slow cooker.
Pour cream of chicken soup into slow cooker, and 2 cans of water. Stir until no clumps of soup remain.
Add peas, corn, onion and basil.
Fill with water to cover all ingredients.
Cook on low for 8 hours.
Add noodles, stir to get noodles immersed in soup. (Add more water if necessary).
Cook on high for 25 minutes.
Serve! (Add pepper to taste)
Should make 8 - 10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RAINBOWCHARMER.
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Member Ratings For This Recipe
Why would I add a can of soup to my homemade soup? I would not! I think I will take my chances without the can of soup.. the rest might be good as long as I can keep the bones in until done cooking.. Too much flavor would be lost if you were to take the bones out... - 10/15/10
I'm thinking it's as easy to make chicken soup in a regular pan as a crockpot. Regardless, I'd avoid throwing out the water I used to cook the chicken legs (and what happens to the carrots?). Rather, I'd chill the liquid and remove the congealed chicken fat that rises to the top. - 10/17/10