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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 store-bought roasted chicken
1 c diced onions
1 c diced celery
1 c diced carrot
4 14-oz cans low-sodium chicken broth
2 10.75-oz cans condensed cream of mushroom soup with roasted garlic
2 tsp fine herbs (I use Mrs Dash, but use whatever seasonings you like)
salt & pepper
2 c egg noodles, cooked
Directions:
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, fine herbs and season with salt & 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.
(Sometimes I just throw a handful of uncooked egg noodles in at the end and cook another 15 min or so until done. Makes it even easier!)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes / 9 hours
Personal Notes:
Personal Notes:
Mother's and my husband's favorite. You can really bank the favors on this one :-D

 

 

 

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