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 