Follow Me on Pinterest
Crockpot Creamy Chicken Soup


5 cups water
2 ( 10 oz ) cans cans condensed
"cream of chicken and mushroom" soup

2 cups chopped, cooked chicken
1 ( 10 oz ) box frozen mixed vegetables
1 tsp seasoned black pepper
1-1/2 cups dry egg noodles


1. In a 3-1/2 or 4 quart slow cooker, gradually stir the water into soup until smooth.
Stir in chicken, frozen vegetables and seasoned pepper.

2. Cover and cook on HIGH 3 to 4 hours.

3. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just
until noodles are tender.

YIELD: 6 Servings
Serving Size: 1/6 of recipe.

Weight Watchers PointsPlus = 7 per serving

Calories: 262, Carbohydrates: 21g, Fat: 12g, Fiber: 3g, Protein: 19g
Home Page
WW Plus+ = 7
Breakfast Recipes
Fish Recipes
Chicken Recipes
Pork Recipes
Pasta Recipes
Soup Recipes
Casserole Recipes
Crockpot Recipes
Side Dishes
Appetizer Recipes
Salad Recipes
Dessert Recipes
Beef Recipes
Grilling & BBQ Recipes
Turkey Recipes
Recipe Categories