STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Sunday, October 25, 2009

Monday - Creamy Chicken Noodle Soup 10/26

by Sandra Lee and found at http://www.foodnetwork.com/recipes/sandra-lee/creamy-chicken-noodle-soup-recipe/index.html

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

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.

*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.

No comments:

Post a Comment