Creamy Chicken Noodle Soup

Total Time:
9 hr 15 min
Prep:
15 min
Cook:
9 hr

Yield:
8 servings
Level:
Easy

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

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.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*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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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This is dumb! Why should it take 9 hours to make things that are already cooked??? Just cook the veggies and mix it together 30 minutes MAX. You're dumb if you cook it for 9 hours!
    This is by far my favorite chicken noodle soup recipe - seriously, a roasted chicken, fine herbs and that roasted garlic condensed soup make this taste soooo grandma-style homemade. I suggest you find those fine herbs and buy 2 containers - you will use this all winter. It is COMFORT food. There is nothing like that roasted garlic soup, either - once you find it, buy a BUNCH. It is good in lots of recipes. It is already cold season at my kids' school. High school boys do not have time to get sick. This is wonderful!
    I'm not a cook at all! I made this for a potluck and everybody went crazy over it! It was so simple and it was the first time I've ever made homemade chicken noodle soup. I realized after the party I had to bring double next time. So easy and extremely tasty!!
    Love this soup. So tasty, so easy. I agree that the cooking time can be shorter - like 4 hours on low is enough. I couldn't find fine herbs, so just added fresh parsely and thyme that I had on hand. Delicious.
    Very good! I wanted to make a quicker version, so I sautéed the vegetables in the soup pot first with a little EVOO and s/p. Then I added the broth and boiled it for 8-10 minutes. After that, added the rotisserie chicken, herbs and condensed soup and simmered that with the cooked noodles. This way, it took less than an hour. Perfect!
    Very good and easy!
    SO GOOD!!!!!! I ended up putting the noodles in all together in crock pot by accident but i DO NOT REGRET IT. It came out so much better. If you like your noodles Super soft then do this. It was so good! and also I cooked on high for 4-5 hours to get more flavor out of it. Added more veggies too! Thanks for the recipe sandra lee!!
    Love this recipe.
    I, personally change the cooking time and added more veggies to the soup. I thought the cooking time for this recipe was a bit too long and I adjusted to 1 hour just enough to soften the veggies. It was great. I loved it and I know I will be making more this winter. 
    I love this recipe. I make it all the time in the winter and whenever someone in the family is sick. The only change I make is don't buy a pre-cooked chicken. I always have chicken breast in the freezer, so I just boil a chicken breast or 2 and shred it. I also add a few more veggies, but that's it. I wonder if the 2 reviewers below have ever even tried this recipe (I don't think they have Yes, this is not completely homemade, hence the "semi-homemade", but believe me this is much, much better than any canned chicken soup you'll ever find.
    Why use a pre-roasted chicken rather than a fresh one? I used a fresh one the second time I made this soup, and omitted the mushroom soup in favor it light cream, milk, and fresh shitake mushrooms. The idea was a clever one, but when you are using a slow cooker you shouldn't cut corners. I know the idea is "semi-homemade," but why not suggest buying the more expensive pre-cut veggies or something? Don't sacrifice taste to please FN execs... I expect better from you, Sandra.
    This recipe is hilarious. What's the point of this recipe?
     
    First of all store bought roasted chicken would be disintegrated after 2 hours. I bet it will turn into mush after 8 hours??
     
    Secondly, who came up with this great idea to cook canned soup and chicken broth for 8 hours along with fresh veggie? Why bother? I would just get some canned chicken noodle soup, since it's not exactly fresh or home-made anyway.
     
    How hard is it to replace the canned cream of mushroom soup with the fresh and pre-chopped mushroom and real cream?
    I have used this recipe more than any other in my file. Not only is it a family favorite, but I have given it as gifts to many people in need of a good, homemade hug when they've been sick, have experienced a loss, etc. All rave that it's the best chicken soup they've ever had! I cook egg noodles on the side and add them to each bowl when served so they don't get mushy in leftovers. If giving as a gift, I put cooked noodles in a ziplock bag to be added as wanted/needed by the receiver.
    the best chicken soup
    This soup is a winner. Easy and cheap to make. Also, I'm never making chicken noodle soup without egg noodles again. Thanks Sandra!
    Easy recipe!!! I added corn and potatoes. It was great! Will make it again for sure!
    I first recived this soup from a friend when I had a terrible head cold.
     
    Made it this weekend for my Mom who was sick................we both love it
     
    The fine herbs are the key. Hard to find but worth the search
     
    Thanks Sandra
    I have been making this soup for over 5 years and it is wonderful! Typically make everything from scratch, but you just can't beat this soup on a cold, crisp Alaska winter day!
    This is absolutely one of our fav. recipes! so yummy and easy!
    This was delicious. My family really enjoyed it.
    LOVE IT!!! SO easy and SO delicious. Was a huge hit for the entire family.
    Tasty...yes! I watched the TV Show and decided that this should be a cold weather meal and tried it first on the low setting. This didn't work but the next time I tried the high setting suggestion and I liked this much better! P.S.- why all the eye make up, Sandra? You looked like you were getting dressed up for Trick or Treating later on!
    I loved this soup!! I just recently started teaching myself how to cook and this was a great recipe for me to start with! I don't like mushrooms so I substituted Cream of Chicken and it was delish!! I will definitly make this again :)
    This soup turned out wonderful! My whole family loved it and had seconds and thirds! I added a little bit of cream at the end and i mixed a tbsp of butter and flour together and mixed that in to thicken a little and it turned out fabulous! I highly recommend this recipe.
    I cooked this for my family and they loved it! We will make it again.
    Very simple and great taste. Loved it!
    This soup is GROSS, who ever rated this 4 stars needs to have their taste buds checked out, because this Recipe just threw away $10.00 that I could have bought canned soup and that would have been better. The only reason I rated it 1 star is because it won't go minus...... This is the second recipe from Sandra Lee I have tried and both were C r _ p ................!
    This soup was so good and very easy to make. It is now my favorite soup! I will make it many more times.
    This is actually my first review though I have been viewing and using recipies from Food Network for awhile. The family absolutely loved this soup. I swiched up one of the cans of Mushroom /Garlic soup with Chicken and herb soup and used whole wheat noodles. It was great and will continue to be great as I plan on making it again and again. Thanks Sandra
    My roommate and I make this soup quite often! It's a great base recipe and the more you make it, the more you can expirament with it. I now add parsnips to the broth (with the other veggies), and we either use egg noodles or I now make dumplings instead! We also use chicken pieces and just use the broth from boiling - if we have extra chicken around! Make this, you won't regret it! Every time we make it everyone we give it to LOVES it and goes back for 2nds!
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