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, cookedRemove 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.
Visit Sandra to see more slow cooker recipes!
Fall 2017
7 years ago
7 comments:
This sounds soooo good! Thanks for sharing. I'll be doing this one next week! Happy New Years!
Oh Annie this sounds so good!Ishould make it today as McKenna has a nasty cold.This would work perfectly.Thanks for the blog visit.Have a great day.
yum! Thanks for sharing!
MJ
Hi Annie,
Just saw your comment on my blog. Thanks! I have the dilly beef recipe in our crockpot cooking right now. I'll let you know how we like it tomorrow. I have to say...it is smelling really good right now!
Renee'
This sounds just perfect right seeing as we're all sick with colds :)
Can't wait to try it :)
Huge hugs,
Sandra♥
Oh Annie - this looks really good. I will be trying it for sure.
PS - You're probably about to change it, but I love your header!
Yum! This looks delicious and just might be our dinner tomorrow night!
Post a Comment