Taste of Tuesday - Chicken soup in the slow cooker

Now that it's alot cooler one thing my parents love making is soups. Depending on our meal we have on Sundays, they may take the rest of the meat and turn it into soup and use the rest of Sunday to prepare so it's ready for the week! Unfortunately not everyone has the chance to spend a few hours at once making soup. Here's a slow cooker version for those that just want to turn it on and go! My only note with this recipe is that it calls for cream of mushroom soup. I'd assume you could just use cream of chicken soup though

Picture via

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:

1. Remove the skin from the chicken and shred the meat from the bone
2. the chicken into a slow cooker along with the onions, celery, and carrots.
3. in broth, mushroom soup, and fines herbs and season with salt and pepper
4. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. 
5. When soup is finished, stir in egg noodles. Adjust seasonings and serve

Linking up with Ashley and Jessica