Creamy Chicken Noodle Soup - cooking recipe

Ingredients

1 rotisserie-cooked chicken
1 cup diced onion
1 cup diced celery
1 cup diced carrot
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom & garlic soup
2 teaspoons fines herbes
2 cups egg noodles
salt and pepper

Preparation

Remove skin from chicken and shred meat from bone. Place chicken, onion, celery and carrots in a 3 1/2 to 4- quart slow cooker. Stir in broth, soups and fines herbes. Season to taste with salt and pepper. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours.
When soup is done, stir in cooked egg noodles and heat through. Adjust seasonings and serve.