Ingredients Jump to Instructions ↓

  1. 1 store-bought roasted chicken

  2. 1 cup diced onions

  3. 1 cup diced celery

  4. 1 cup diced carrot

  5. 4 (14-ounce) cans low-sodium chicken broth

  6. 2 (10 3/4-ounce) cans condensed cream of mushroom soup with roasted garlic

  7. 2 teaspoon fines herbs*

  8. Salt and pepper

  9. 2 cups egg noodles , cooked

Instructions Jump to Ingredients ↑

  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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