Creamy Chicken Noodle Soup

By froggyess

Recipe courtesy Sandra Lee

Ingredients

• 1 store-bought roasted chicken (1/2 is plenty)
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrot
• 2 boxes of chicken stock
• 2 (10.75-ounce) cans condensed cream of mushroom soup
• 1 tablespoon dried parsley
• 1 tablespoon dried tarragon
• Salt and pepper
• 2 cups 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, parsley and tarragon 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 noodles. Adjust seasonings and serve.