CREAMY CHICKEN NOODLE SOUP1 store-bought roasted chicken 1 cup diced onion 1 cup diced celery 1 cup diced carrots 4 cans (14 ounces each) low-sodium chicken broth 2 cans (10 three-fourth ounces each) condensed cream of mushroom soup with roasted garlic 2 teaspoons fines herbes* salt and pepper 2 cups egg noodles, cooked Remove skin from roasted chicken and shred meat from bone. Place chicken, onion, celery and carrots in a 3 and one-half to 4-quart slow cooker. Stir in broth, soup and fines herbes. Season to taste with salt and pepper. Cover and cook on high-heat setting for three to four hours or low-heat setting for eight to nine hours. When soup is done, stir in cooked egg noodles and heat through. Adjust seasonings and serve. *Fines herbes is a classic blend of herbs that usually consist of chervil, chives, parsley and tarragon. You'll find it in the spice section of a grocery store. Makes 8 servings Source: Semi-Homemade Cooking 2 by Sandra Lee
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