Lazy Slow Cooker Creamy Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Adapted from Semi-Homemade Cooking with Sandra Lee, this is easy with yummy results. Put it on in the morning and come home to a soothing, comforting dinner. Crackers or bread and a salad finish off this meal. Ingredients:
4 cups cooked chicken, chopped (from a store bought chicken ) |
1 cup onion, diced |
1 cup celery, diced |
1 cup carrot, diced |
1/2 cup frozen peas |
4 (14 ounce) cans low sodium chicken broth |
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic) |
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon) |
salt |
pepper, tp taste |
2 cups egg noodles, cooked |
Directions:
1. Remove skin from the chicken and chop the meat.
2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3. Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5. When soup is finished, stir in egg noodles.
6. Season to taste and serve. Enjoy!
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