Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Ingredients: 1 store-bought roasted chicken; 1 cup diced onions; 1 cup diced celery; 1 cup diced carrot; 4 (14-ounce) cans low-sodium chicken broth; 2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic; 2 teaspoon fines herbs*; Salt and pepper; 2 cups egg noodles, cooked

9 ingredients

8 steps

Ingredients

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs*
Salt and pepper
2 cups egg noodles, cooked

Directions

1

Remove the skin from the chicken and shred the meat from the bone.
2

Put the chicken into a slow cooker along with the onions, celery, and carrots.
3

Stir in broth, mushroom soup, and fines herbs and season with salt and pepper.
4

Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
5

When soup is finished, stir in egg noodles.
6

Adjust seasonings and serve.
7

*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon.
8

Fines Herbs can be found pre-blended in the spice section of the grocery store.