Soup, Chili & Stew
Creamy Chicken Noodle Soup with Veggies
This slow-cooked chicken noodle and veggie soup keeps it real... as in real simple. Try it with different cream soups and your favorite combination of frozen veggies.
Servings and Ingredients
|5 c.||Hy-Vee reduced-sodium chicken broth|
|1||(10.5 oz) can Hy-Vee cream of chicken soup|
|1||(10.5 oz) can Hy-Vee cream of mushroom soup|
|10 oz.||boneless, skinless chicken breast, cut into bite-size pieces|
|1||(16 oz) package frozen Hy-Vee mixed vegetables|
|1 ½ c.||Hy-Vee dried egg noodles|
Things To Grab
- slow cooker
- Stir broth and soups in a slow-cooker until smooth. Stir in chicken and vegetables.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Stir in noodles; cover and cook on HIGH for 25 minutes or until noodles are tender.
170 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 40mg
- Sodium: 430mg
- Total Carbohydrates: 20g
- Protein: 14g
Vitamin A 20%
Vitamin C 4%