Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 40mg
- Sodium: 430mg
- Total Carbohydrates: 20g
- Protein: 14g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 6%