I discovered this Sandra Lee recipe when trying to find a new chicken soup recipe to make for Kevin while he was sick. He ended up never touching it, but Justin and I inhaled it. It's a quick and simple crock pot soup with delicious results.
1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrots
Four 14 ounce cans low-sodium chicken broth
Two 10.75 ounce cans condensed cream of mushroom soup with roasted garlic
2 teaspoons fine herbs (Blend of chervil, chives, parsley and tarragon. Found in spice section of some stores.)
Salt and pepper or Tony's
2 cups egg noodles, cooked
Remove the skin from the chicken and de-bone. Put cut up chicken meat into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and fine herbs. Season. 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.
8 servings
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