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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By nettiebarbies
Burke, VA
on January 13, 2013
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This is my go-to recipe for soup when I want a hot meal for the family. Everyone is a little sick around here right now, so here I am, logging onto foodnetwork, to get the recipe again. The roasted garlic soup and store-bought roasted chicken makes it taste homemade and delicious. The family likes "my" chicken noodle soup and asks for me to make it. YUM!
By Carrie_fox22
on December 17, 2012
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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!!
By KimH13
Ellicott City, MD
on November 03, 2012
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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.
Read all 173 reviews