Creamy Chicken Noodle Soup
INGREDIENTS
Remove skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and fine herbs. Season with salt and pepper. Cover and cook on high setting for 3 to 6 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles and adjust season and serve.
- 1 store bought roused chicken
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 4 (14 ounces) cans low-sodium chicken broth
- 2 (20.75 ounce) cans condensed cream of mushroom soup with roasted garlic
- 2 teaspoons fine herbs (blend of chives, parsley and tarragon.)
- Salt and pepper
- 2 cups egg noodles, cooked
Remove skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and fine herbs. Season with salt and pepper. Cover and cook on high setting for 3 to 6 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles and adjust season and serve.
