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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7 Responses to “slow cooker thursday ~ creamy chicken noodle soup”

  1. Renee's Ramblings says:

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

  2. Michelle says:

    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.

  3. MJ says:

    yum! Thanks for sharing!


  4. Renee's Ramblings says:

    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!


  5. Sandra says:

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

    Can’t wait to try it 🙂

    Huge hugs,

  6. Mari says:

    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!

  7. kim says:

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

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