This recipe did not disappoint. It's very hearty and has the perfect flavor, and is really cheap to make. This comes from my favorite cookbook, Sandra Lee Semi-Homemade Fast Fix Family Favorites.
1 store-bought roasted chicken
1 cup diced onion
1 cup diced celery
1 cup diced carrots
4 cans (14oz each) reduced-sodium chicken broth
2 cans (10 3/4oz each) Campbell's condensed mushroom soup with roasted garlic
2 teaspoons fines herbes
Salt and ground black pepper
2 cups egg noodles, cooked
1. Remove skin and bones from roasted chicken. Shred. In a 3.5 to 4 quart slow cooker, place chicken, onion, celery and carrots. Stir in broth, soup, and fines herbes. Season to taste with salt and pepper.
2. Cover and cook on high for 3-4 hours, or low for 8-9 hours.
3. When soup is done, stir in cooked egg noodles and heat thru. Season to taste with additional salt and pepper. Serve hot.
1. Instead of using fines herbes, which I couldn't find in the spice section of the grocery store, I instead used herbs de provence, which was right on in flavor.
2. I cooked an entire bag of egg noodles instead of just two cups.
3. Since there was no more room in my crock pot, I instead added the soup to the noodles, which I'd cooked in a big pot to accommodate the combining of the two.
Also, if you don't like mushroom soup, I'd suggest possibly cream of celery in its place.