Creamy Chicken Noodle Soup

By brenie_shydee

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

Preparation

Step 1

Remove the 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 fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.