Creamy Chicken Noodle Soup (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 8 |
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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 |
Directions:
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.
2. When soup is finished, stir in egg noodles. Adjust seasonings and serve.
3. *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.
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