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.
*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.
