Crockpot Creamy Chicken Noodle Soup


  • 3 chicken breasts, cooked and cubed
  • 5 cups chicken broth/stock
  • 2 tablespoons butter
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 can corn, drained
  • 2 cans cream of chicken soup
  • 1/4 cup evaporated milk
  • 8 oz homestyle dry egg noodles
  • salt and pepper to taste


Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft.

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In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk.

Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours.

Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers.

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