Creamy Chicken Noodle Soup

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My family really liked this recipe. I did change it up a bit. I added more chicken broth (I used a total of 32 oz in the recipe towards the end of cooking time. At the same time, I added uncooked egg noodles. This prevented me from having to precook them and dirtying up another dish. It took only 20 min in the slow cooker. Just in time for the rolls to come out of the oven! I will add this to my favorite soups.

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personally, I like canned soup just fine. but I'm not going to spend all that time making something that tastes like it. I think the cream of mushroom soup is probably the source of the canned taste. anyway, don't expect to fool anyone into thinking you made this from scratch.

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I have noticed that lots of the TV cooks have done this recipe-but Sandra Lee thought to add can soup which gave it the added taste. Easy and ready when you walk in the door.

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It's fast and easy. The chicken and noodles didn't turn to mush like some of the others that reviewed this recipe. One thing was it wasn't as creamy as I thought it would be. But over all, I liked it and would make it again.

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I loved this recipe! I made instant garlic mashed potatoes and poured the creamy chicken overtop. It is so super simple and the perfect comfort food- We've had it twice this month:

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Our family loves this. My husband thinks it's better than any other chicken soup I've made...probably because it's so creamy. We prefer all white meat, so I usually cook up a couple of chicken breasts and use that instead of the store bought whole chicken.

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Quick, easy, and tasty. The best of all three. Very good.

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instead of egg noodles i added flat dumplings and it was awesome!

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This is very easy to make and tastes really fantastic. But it does take the full 4 hours before it really tastes the way it supposed to. It's a great cold afternoon dish!

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This has become a family favorite!