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    Servings: Not specified

    Directions

    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.

    Ingredients
    • 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    *Cook's 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.

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