Creamy Chicken Noodle Soup

A few years back I was in search of simple crock pot recipes. I just had my 2nd child and, by all means, had no time to cook! Utilizing my crock pot more often seemed to be a good option.

I was also going through a Semi-Homemade by Sandra Lee phase. Her trademark 70/30 philosophy combines 70% ready-made products with 30% fresh ingredients, which I’m convinced is how most people cook these days.

This recipe is by far my “go to” meal on a cool winter day. Actually, with this insane California weather, I’ve actually made this on some of those cool summer days we have been having. All is all, it is simple, delicious and worth sharing!

Creamy Chicken Noodle Soup

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4-5 (14-ounce) cans low-sodium chicken broth (you can add more if you like.)
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 (more if you like)

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 4 cans of 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 the soup is finished, stir in cooked egg noodles. You can add more broth now if you like. Adjust seasonings and serve.

*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.

Recipe Source: Semi-Homemade Cooking by Sandra Lee


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