Creamy Chicken Noodle Soup
Recipe courtesy Sandra Lee
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-oz) cans cream of mushroom soup with roasted garlic
1 tsp. parsley
1 tsp. chives)
Salt and pepper
2 cups egg noodles, cooked
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 (sometimes I use 2 cans mixed vegetables, drained in place of onion, 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 (I put raw noodles in the pot about 1/2 hour before soup is done). Adjust seasonings and serve.