Nothing beats Creamy Chicken Noodle Soup. I'm convinced this recipe needs to be on everyone's must have comfort food lists!

Slow Cooker Creamy Chicken Noodle Soup Recipe

Nothing beats Creamy Chicken Noodle Soup. I’m convinced this recipe needs to be on everyone’s must have comfort food lists!

The best part about this recipe is the Slow Cooker does all the hard work! It’s such an easy recipe full of flavor it’s sure to be a family favorite!

Also try our Instant Pot Chicken Noodle Soup Recipe (Dump and Go)!

Ingredients you need to make this Slow Cooker Creamy Chicken Noodle Soup:

1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
5 cups milk
3 boneless, skinless chicken breasts (cooked and shredded)
9 ounces frozen mixed vegetables
1 teaspoon seasoned salt
¼ teaspoon salt
¼ teaspoon pepper
2 cups egg noodle

hand holding a phone that displays how to use the Prepear app for meal planning and grocery shopping

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Get My Meal Plans NOW!

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

How to make this classic Creamy Chicken Noodle Soup:

Whisk together soups and milk in your slow cooker.
Stir in chicken, frozen vegetables and seasoned salt.
Add in salt and pepper.
Cover and cook on low for 6 hours or high for 3 hours.
Stir in uncooked egg noodles the last 30 minutes of cooking time.

Want More Easy Dinner Ideas?

Join our email list today and we will send you a FREE ebook of our favorite dinner recipes – plus we will send you recipes each week to help make your dinner planning easier!

Join today by CLICKING HERE.

Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!

Our newest cookbook is all about Pressure Cooking. If you love our Instant Pot recipes, this is the cookbook for you!

Instant Cooking with Six Sisters' Stuff Cookbook

Each simple and delicious recipe contains clear instructions for prep and specific pressure cooking times from start to ready-to-serve.

Order your copy today! INSTANT COOKING with Six Sisters’ Stuff <—– Click here to order!

Here are some of our favorite Slow Cooker Soups:

Slow Cooker Creamy Chicken Noodle Soup Recipe

5 from 1 vote

A delicious chicken noodle soup made easy in your slow cooker!

8 people

Prep Time 15

Cook Time 6

Total Time 6 15

Save Print Pin

Ingredients

▢ 1 (10.75 ounce) can cream of chicken soup
▢ 1 (10.75 ounce) can cream of mushroom soup
▢ 5 cups milk
▢ 3 boneless, skinless chicken breasts, (cooked and shredded)
▢ 9 ounces frozen mixed vegetables
▢ 1 teaspoon seasoned salt
▢ ¼ teaspoon salt
▢ ¼ teaspoon pepper
▢ 2 cups egg noodle

Equipment

Slow Cooker

Instructions

Whisk together soups and milk in your slow cooker.
Stir in chicken, frozen vegetables and seasoned salt.
Add in salt and pepper.
Cover and cook on low for 6 hours or high for 3 hours.
Stir in uncooked egg noodles the last 30 minutes of cooking time.

Notes

Any type of noodles will work in this recipe, including homemade!

Nutrition

Calories: 252 kcal · Carbohydrates: 23 g · Protein: 19 g · Fat: 10 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 995 mg · Potassium: 512 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 1950 IU · Vitamin C: 4 mg · Calcium: 193 mg · Iron: 1 mg

Cuisine: American

Course: Appetizer, Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.

Questions & Reviews

kellee says:

MMMMMM that soup looks amazing! I will have to try it out! Thank you!

Jordyn says:

Can I used canned vegetables instead of frozen??

Happy Valley Chow says:

Geez you just have all of the Kitchenaid toys! Sooo jealous :( This recipe sounds delicious, can't wait to try! Happy Blogging! Happy Valley Chow

Cyd says:

Sure, canned veggies should work just fine!

Michelle says:

Made this recipe today and it was delicious. It tasted like chicken pot pie filling. Will definitely make this again!

Jen C. says:

This was SO good! And probably would have been even better had a read the instructions properly! LOL! I got SO excited that I had egg noodles I was trying to finish up (cleaning out the pantry) and I had the perfect amount! That I kind of just threw them in, in the beginning! They were a bit, um, pasty! I used more veggies, and I also added a pinch of thyme. OH! And I also got a rotisserie chicken, and I could see all the yummy herbs on the skin, so I took of big piece of the skin and tossed it in. Then pulled it out when it was done! SO GOOD!

Becky Moreth says:

I want to try this but I cook dinner for 10 and was wondering how many this recipe feeds? Thanks!

Amy says:

Can I throw in cubes of raw chicken instead of cooked chicken?

Cyd says:

We haven't thrown in raw chicken before. You could experiment with it, but to play it safe I would add in the cooked chicken.

Robin says:

This looks very good, but I was wondering if you could use fresh veggies instead of frozen...

Becky Moreth says:

How many people does this recipe feed?

Angie says:

Sounds good! Question about the milk: Will it curdle if put in from the beginning? Thanks!

Trish says:

My friend made this and it was delicious. My only problem is that the calorie count seems way off. I conservatively estimated the calories for the entire recipe to be over 1600 calories, with 8 servings that equals more than 200 calories for a serving.

Brittany says:

I have a slow cooker question. I am away from my house around 11 hours a day, b/c of my commute and work. When you say there is a 24-hour programability...does that mean I can set the cooker to turn on 6 hours before I get home? B/c right now...my slow cooker sets to warm for a couple of hours and my food is over cooked and mushy....

ashley says:

What is the serving size!? One cup?

Cyd says:

You would have to see how much it makes, but this ususally serves about 8 people. It may be just a little over a cup of soup.

Elyse says:

Hey Brittany! You can't set it to start at a specific time. It would be like your current slow cooker where it sets to warm after it is done cooking. I am so sorry about that!

Carrie says:

Hi i am wondering if i can substitute Almond Milk for the milk? it is unsweetened original so taste wise i feel it should be ok - but in making pudding the other day it didn't set well - so i just was not sure! thanks

Cyd says:

Hi Carrie! We have never really cooked a lot with almond milk so we can't answer your question fairly on whether or not almond milk would work in this soup recipe. It calls for 5 cups, which is quite a bit of milk. If your pudding didn't turn out well, I'm hesitant to even make a guess. Sorry not much help on the almond milk!

Jessica Ford says:

This look so good, and I was so excited to try it, but the milk curdled. It was so disappointing; I had to throw the whole batch of soup out. All of your other recipes that I've tried have been amazing though!

Lynnz says:

I have made this a few times and used raw chicken. The first few times I used frozen chicken and just had it in for the full 8 hours. I have it in again and am using thawed raw chicken. Then I take the chicken out to shred it when I put the noodles in and then put it back in.

Crystal says:

This recipe sounds wonderful and I am excited to give it a try, but I was wondering, if you had tried it without the milk and using chicken broth instead or perhaps using half milk and half chicken broth?

Cyd says:

We have only made this recipe as directed. So we aren't sure how well it would work and if it would take some of the creamy taste away. Using half milk and half broth should work fine. Let us know how it all turns out if you give it a try! :)

Carolann says:

Brittany, I have been looking for a slow cooker that does something like you are saying because mine tends to cook too hot, but I have learned that there are no models that do that because of the potential for the food to gather bacteria while it is sitting out and not cooking before it turns on. Now I have not actually done this myself, but I imagine it would work for you. Use a timer (like those ones you can use for lamps to set an on and off time, and plug it into the outlet your slow cooker is in, and set a delayed on time. Unfortunately that only worked for the basic nondigital slow cookers, but its something! You can prepare your dish in the ceramic cooking part the night before and refrigerate or even freeze it if it will be sitting out long before it has to turn on...... hope this helps!

Takiesha says:

Can you substitute any kind of noodles for the egg noodles?

Cyd says:

I'm sure any noodles would work. You may want to cook your noodles as directed on the package and add at the end of your slow cooker cooking time.

Melissa says:

Looks great Cant wait to try BTW- I'm a big kitchen aid product lover. Mixer is great but waffle maker is AMAZING!!!!

JYazzen says:

Can I make it regular stove top? My crock pot broke!!

Cyd says:

We had 2 broken crock pots within our family this last week! Bummer!! You should be able to adapt this to your stove top!

Keaton says:

Why is it so watery will it thicken for be cups milk seems like alot

Christina says:

Just wanted you to know I made this for dinner tonight and it turned out great!!!! It was delicious and will be added to the regular rotation of dinners!!! Thanks for the great website and all the recipes and projects you lovely ladies post!!

Melissa says:

Delicious! This has quickly become one of our favorite meals! Thanks so much!

Angie says:

Brittany, Could you let them do a soak while you're away then cook them at night while your sleeping? Then just reheat when needed? Just a thought.

Heidi says:

Cooking as I type this. I really hope it turns out good. I didn’t have 5 cups of milk so used 2 cups of milk and 3 cups of chicken broth. Fingers crossed

Heidi says:

Mine turned out very liquidy :( not thick at all

Liz Olespn says:

Mine curdled too. So disappointed

Jaimie says:

Have you ever made this in the instant pot??

Momma Cyd says:

We have some instant pot chicken noodle soups, but not this exact recipe.

Julie says:

Could I use lactose milk instead ?

Jamie R says:

I really enjoyed this recipe but my noodles turned out almost gummy. They were only in for 30 minutes and I can’t tell if they are overcooked or undercooked. Any ideas?

Momma Cyd says:

Yes, it should work just fine.

Moni says:

The milk curdled and separated 🫠

Momma Cyd says:

I've been doing a little research for you. I hope this will help. Avoid Curdling by following these simple steps: Heat the dairy separately (do not boil) and slowly add to the soup base stirring constantly. Avoid boiling. Use full fat, cream, half and half or whole milk is best. The milk fat is an important part of keeping the soup from curdling.

Kathy F. says:

Great recipe! This is the same as what I make except my recipe calls for 5 cups chicken broth rather than 5 cups of milk. Turns out great with broth, too!

Kathy F. says:

To those of you who are looking to using something other than milk, I've made this recipe for many years only my recipe called for 5 cups of chicken broth and no milk. It turns our delicious!

Joseph says:

Had anyone tried using heavy whipping cream instead of milk? I'm contemplating on using it instead.

Shannon says:

Do the egg noodles go in frozen?

Momma Cyd says:

You can use dry egg noodles or frozen. To start cooking your frozen egg noodles, you need to thaw them first. While some noodles can be cooked directly from frozen, it is best to thaw them for better texture and even cooking.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

kellee says:

MMMMMM that soup looks amazing! I will have to try it out! Thank you!
Jordyn says:

Can I used canned vegetables instead of frozen??
Happy Valley Chow says:

Geez you just have all of the Kitchenaid toys! Sooo jealous :( This recipe sounds delicious, can't wait to try! Happy Blogging! Happy Valley Chow
Cyd says:

Sure, canned veggies should work just fine!
Michelle says:

Made this recipe today and it was delicious. It tasted like chicken pot pie filling. Will definitely make this again!
Jen C. says:

This was SO good! And probably would have been even better had a read the instructions properly! LOL! I got SO excited that I had egg noodles I was trying to finish up (cleaning out the pantry) and I had the perfect amount! That I kind of just threw them in, in the beginning! They were a bit, um, pasty! I used more veggies, and I also added a pinch of thyme. OH! And I also got a rotisserie chicken, and I could see all the yummy herbs on the skin, so I took of big piece of the skin and tossed it in. Then pulled it out when it was done! SO GOOD!
Becky Moreth says:

I want to try this but I cook dinner for 10 and was wondering how many this recipe feeds? Thanks!
Amy says:

Can I throw in cubes of raw chicken instead of cooked chicken?
Cyd says:

We haven't thrown in raw chicken before. You could experiment with it, but to play it safe I would add in the cooked chicken.
Robin says:

This looks very good, but I was wondering if you could use fresh veggies instead of frozen...
Becky Moreth says:

How many people does this recipe feed?
Angie says:

Sounds good! Question about the milk: Will it curdle if put in from the beginning? Thanks!
Trish says:

My friend made this and it was delicious. My only problem is that the calorie count seems way off. I conservatively estimated the calories for the entire recipe to be over 1600 calories, with 8 servings that equals more than 200 calories for a serving.
Brittany says:

I have a slow cooker question. I am away from my house around 11 hours a day, b/c of my commute and work. When you say there is a 24-hour programability...does that mean I can set the cooker to turn on 6 hours before I get home? B/c right now...my slow cooker sets to warm for a couple of hours and my food is over cooked and mushy....
ashley says:

What is the serving size!? One cup?
Cyd says:

You would have to see how much it makes, but this ususally serves about 8 people. It may be just a little over a cup of soup.
Elyse says:

Hey Brittany! You can't set it to start at a specific time. It would be like your current slow cooker where it sets to warm after it is done cooking. I am so sorry about that!
Carrie says:

Hi i am wondering if i can substitute Almond Milk for the milk? it is unsweetened original so taste wise i feel it should be ok - but in making pudding the other day it didn't set well - so i just was not sure! thanks
Cyd says:

Hi Carrie! We have never really cooked a lot with almond milk so we can't answer your question fairly on whether or not almond milk would work in this soup recipe. It calls for 5 cups, which is quite a bit of milk. If your pudding didn't turn out well, I'm hesitant to even make a guess. Sorry not much help on the almond milk!
Jessica Ford says:

This look so good, and I was so excited to try it, but the milk curdled. It was so disappointing; I had to throw the whole batch of soup out. All of your other recipes that I've tried have been amazing though!
Lynnz says:

I have made this a few times and used raw chicken. The first few times I used frozen chicken and just had it in for the full 8 hours. I have it in again and am using thawed raw chicken. Then I take the chicken out to shred it when I put the noodles in and then put it back in.
Crystal says:

This recipe sounds wonderful and I am excited to give it a try, but I was wondering, if you had tried it without the milk and using chicken broth instead or perhaps using half milk and half chicken broth?
Cyd says:

We have only made this recipe as directed. So we aren't sure how well it would work and if it would take some of the creamy taste away. Using half milk and half broth should work fine. Let us know how it all turns out if you give it a try! :)
Carolann says:

Brittany, I have been looking for a slow cooker that does something like you are saying because mine tends to cook too hot, but I have learned that there are no models that do that because of the potential for the food to gather bacteria while it is sitting out and not cooking before it turns on. Now I have not actually done this myself, but I imagine it would work for you. Use a timer (like those ones you can use for lamps to set an on and off time, and plug it into the outlet your slow cooker is in, and set a delayed on time. Unfortunately that only worked for the basic nondigital slow cookers, but its something! You can prepare your dish in the ceramic cooking part the night before and refrigerate or even freeze it if it will be sitting out long before it has to turn on...... hope this helps!
Takiesha says:

Can you substitute any kind of noodles for the egg noodles?
Cyd says:

I'm sure any noodles would work. You may want to cook your noodles as directed on the package and add at the end of your slow cooker cooking time.
Melissa says:

Looks great Cant wait to try BTW- I'm a big kitchen aid product lover. Mixer is great but waffle maker is AMAZING!!!!
JYazzen says:

Can I make it regular stove top? My crock pot broke!!
Cyd says:

We had 2 broken crock pots within our family this last week! Bummer!! You should be able to adapt this to your stove top!
Keaton says:

Why is it so watery will it thicken for be cups milk seems like alot
Christina says:

Just wanted you to know I made this for dinner tonight and it turned out great!!!! It was delicious and will be added to the regular rotation of dinners!!! Thanks for the great website and all the recipes and projects you lovely ladies post!!
Melissa says:

Delicious! This has quickly become one of our favorite meals! Thanks so much!
Angie says:

Brittany, Could you let them do a soak while you're away then cook them at night while your sleeping? Then just reheat when needed? Just a thought.
Heidi says:

Cooking as I type this. I really hope it turns out good. I didn’t have 5 cups of milk so used 2 cups of milk and 3 cups of chicken broth. Fingers crossed
Heidi says:

Mine turned out very liquidy :( not thick at all
Liz Olespn says:

Mine curdled too. So disappointed
Jaimie says:

Have you ever made this in the instant pot??
Momma Cyd says:

We have some instant pot chicken noodle soups, but not this exact recipe.
Julie says:

Could I use lactose milk instead ?
Jamie R says:

I really enjoyed this recipe but my noodles turned out almost gummy. They were only in for 30 minutes and I can’t tell if they are overcooked or undercooked. Any ideas?
Momma Cyd says:

Yes, it should work just fine.
Moni says:

The milk curdled and separated 🫠
Momma Cyd says:

I've been doing a little research for you. I hope this will help. Avoid Curdling by following these simple steps: Heat the dairy separately (do not boil) and slowly add to the soup base stirring constantly. Avoid boiling. Use full fat, cream, half and half or whole milk is best. The milk fat is an important part of keeping the soup from curdling.
Kathy F. says:

Great recipe! This is the same as what I make except my recipe calls for 5 cups chicken broth rather than 5 cups of milk. Turns out great with broth, too!
Kathy F. says:

To those of you who are looking to using something other than milk, I've made this recipe for many years only my recipe called for 5 cups of chicken broth and no milk. It turns our delicious!
Joseph says:

Had anyone tried using heavy whipping cream instead of milk? I'm contemplating on using it instead.
Shannon says:

Do the egg noodles go in frozen?
Momma Cyd says:

You can use dry egg noodles or frozen. To start cooking your frozen egg noodles, you need to thaw them first. While some noodles can be cooked directly from frozen, it is best to thaw them for better texture and even cooking.