Thursday, December 27, 2007

slow cooker thursday ~ creamy chicken noodle soup

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
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.

Visit Sandra to see more slow cooker recipes!

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Renee's Ramblings said...

This sounds soooo good! Thanks for sharing. I'll be doing this one next week! Happy New Years!

Michelle said...

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.

Anonymous said...

yum! Thanks for sharing!


Renee's Ramblings said...

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 is smelling really good right now!


Sandra said...

This sounds just perfect right seeing as we're all sick with colds :)

Can't wait to try it :)

Huge hugs,

Mari said...

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!

kim said...

Yum! This looks delicious and just might be our dinner tomorrow night!