Chicken Noodle Soup

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136 comments
Servings: 8
READY IN
3hrs 15mins
Ingredients
  • 4 cups cooked chicken, chopped (from a store bought chicken?)
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1⁄2 cup frozen peas
  • 4 (14 ounce) cans low sodium chicken broth
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
  • 2 teaspoons fines herbs (chervil, chives, parsley, and tarragon)
  • salt
  • pepper, tp taste
  • 2 cups egg noodles, cooked
Directions
  • Remove skin from the chicken and chop the meat.
  • Put the chicken into a slow cooker with the onions, celery, carrots and peas.
  • Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
  • Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
  • When soup is finished, stir in egg noodles.
  • Season to taste and serve. Enjoy!