Saturday, October 17, 2009
CREAMY CHICKEN NOODLE SOUP
1 Roasted chicken (can use 30 minute micro chicken recipe)
1 diced onion
2 or 3 celery stalks, sliced
2 or 3 carrots, sliced
4 cans (around 56oz total) chicken broth
2 cans condensed cream of mushroom soup
Sprinkle random herbs like: chives, parsley, tarragon, garlic powder
Salt and pepper
2 cups egg noodles
1. Remove skin and bones from chicken. Shred and place in crock pot. Add onion, celery, carrots, broth, herbs and salt and pepper.
2. Cover and cook on low for 8 to 9 hours.
3. 10 minutes before serving turn heat up to high and add egg noodles.