Creamy Chicken Noodle Soup

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  • Level: Easy
  • Total: 9 hr 15 min
  • Prep: 15 min
  • Cook: 9 hr
  • Yield: 8 servings
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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


  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.