This Mississippi Crock Pot Chicken Noodle Soup recipe is divine! It is a hearty and flavorful soup that was an instant family favorite.
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How to Make Mississippi Chicken Noodle Soup in a Crock Pot
Aunt Lou here.
If you are looking for an incredible recipe that has wonderful flavor and will fill you up, then you are definitely going to want to try this Mississippi Crock Pot Chicken Noodle Soup. It takes our Crock Pot Mississippi Chicken Noodles and makes it into a yummy soup with some veggies.
You can decide what to do with your pepperoncinis once your chicken is cooked. If you want, you can pull them out and discard them. Another option is to put them to the side and let anyone who wants to grab a pepperoncini add it to their serving, or you can leave them in the soup itself to be a special surprise to the lucky person who gets it in their serving. It is totally up to you.
What You Will Need for Crock Pot Mississippi Chicken Noodle Soup
Ingredients Needed
- 3.5 lbs boneless, skinless chicken
- 16 oz bag baby carrots, sliced
- 3 cups celery, sliced
- 1 oz ranch dressing mix
- 1 oz brown gravy mix or au ju gravy mix
- 1/4 cup butter, sliced
- 6 pepperoncinis
- 4 cups chicken broth
- Water, enough to cover your veggies
- Two forks
- 24 oz bag of Reames frozen egg noodles, kept frozen
Equipment Needed
- Sharp knife
- Cutting board
- Measuring cups
- Wooden spoon
- 6 quart slow cooker
Time Needed
- Prep Time: 10 minutes
- Cooking Time: 4 to 5 hours on low or 2 to 2.5 hours on high, plus another 30 minutes on high after adding your frozen noodles
- Additional Time: 5 minutes to shred chicken
General Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Mississippi Crock Pot Chicken Noodle Soup
Ingredients
- 3.5 lbs Boneless Skinless Chicken Thighs
- 16 oz bag baby carrots sliced
- 3 cups celery sliced
- 1 Packet Ranch Dressing Mix
- 1 brown gravy mix packet or au jus gravy mix
- 1/4 Cup Butter sliced
- 6 Pepperoncini
- 4 Cups Chicken Broth
- water enough to cover your veggies
- 24 oz Bag Reames Frozen Egg Noodles
Instructions
- Place chicken, sliced carrots and celery in a 6 quart slow cooker.
- Sprinkle the mixes over chicken and veggies, and top with butter and pepperoncinis.
- Pour broth over everything and add enough water to cover the veggies.
- Cook on low for 4-5 hours or high for 2-2.5 hours until fork tender.
- Taking two forks, shred chicken and mix well with juices and veggies.
- Add your frozen noodles, mixing well to submerge noodles in liquid.
- Cover and cook on high for 30 mins, until noodles are tender.
Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
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