Chicken Noodle Soup - Sandra Lee

By sheilaolim

Makes: 4 servings
Cook: 2 to 4 hours (high) or 6 to 8 hours (low)

Ingredients

• 1 ⁄2 of a deli rotisserie chicken
• 2 cans (14 ounces each) reduced-sodium chicken broth, Swanson®
• 1 can (10.75-ounce) condensed cream of mushroom soup with roasted garlic, Campbell’s®
• 1 cup carrot and celery sticks, diced, Ready Pac®
• 1 ⁄2 cup diced onions, Ready Pac®
• 1 teaspoon fines herbes blend, McCormick®
• Salt and ground black pepper
• 1 cup uncooked egg noodles, Manischewitz®

Details

Adapted from sandralee.com

Preparation

Step 1

Remove skin from roasted chicken; remove meat from bones and shred meat. (Reserve other half of chicken for another use.)

In the slow cooker, stir together shredded chicken, chicken broth, mushroom soup, carrots and celery, onions, and fines herbes. Cover and cook on high setting for 2 to 4 hours or on low setting for 6 to 8 hours. Season to taste with salt and pepper.

Before serving, in a pot of boiling salted water, cook egg noodles according to package directions; drain. Stir egg noodles into soup to serve.