post Category: Uncategorized — mylifeasannie @ 4:40 pm — post Comments (7)

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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Horaayy..there are 7 comment(s) for me so far ;)


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

Renee’s Ramblings wrote on December 27, 2007 - 4:59 pm

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.

Michelle wrote on December 27, 2007 - 5:01 pm

yum! Thanks for sharing!


MJ wrote on December 27, 2007 - 5:05 pm

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’s Ramblings wrote on December 27, 2007 - 5:10 pm

This sounds just perfect right seeing as we’re all sick with colds 🙂

Can’t wait to try it 🙂

Huge hugs,

Sandra wrote on December 27, 2007 - 11:03 pm

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!

Mari wrote on December 28, 2007 - 1:10 am

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

kim wrote on December 28, 2007 - 7:11 am
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