Slow Cooker Chicken Noodle Soup
(9)
  • Number of Servings: 8
Ingredients
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 Water
Directions
Slice carrots, and place on bottom of the slow cooker.
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.
Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • BIRTHDAYGIRL4
     i love this soup. to the person who dosent know what a serving size is , if the recipe says five servings, you devide all of it into five bowls if it says serves 10 you devide into 10 porchens - 10/14/10
  • PATRICIAANN46
     I used fat-free chicken stock (also low salt) and chicken breasts cubed and loved it. - 10/14/10
  • BARBARA-ANNE
     Why would you remove the bones = they add excellent flavour. Why the can of soup? Its too much extra fat and sodium. - 10/14/10
  • NANA_BEA2
     I've tried this and it's great ! - 10/14/10
  • ESARGIRL
     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
  • GRAMPIAN
     The instructions are misleading: the recipe calls for de-boned and de-skinned chicken legs, then says to do that in the course of preparation. The latter seems better, because you get more flavour that way. - 10/14/10
  • SUZYMARC
     Thanks, I was just wondering if anyone posted a healthy soup to make with the cooler temps arriving. I will give this a try. - 10/14/10
  • URHERE
     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
  • SUGARPUNK52
     Very nice.Going to put leftovers in freezer for later. - 10/15/10
  • SHARONBARNES
     Sounds yummy especially with the cold weather coming! I will def. try it! - 10/14/10
  • IAMDESSIE
     Veerrrry Yummmmy!! I enjoy this lot when I am sick or feeling cold. - 10/14/10
  • CLROSE1
     Is it best to get rid of the bones and skin after because of flavor or before because they don't add anything to it? - 10/14/10
  • JUHOEG
     delicious - 10/14/10
  • SWEESIN
     As with many other recipes this would be more helpful if, would tell how much a serving is! Sounds yummy. - 10/14/10
  • LEANJEAN6
     Excellent!!----- Its cooking now-=-smells great! - 10/14/10



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