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Creamy Chicken Noodle Soup

This recipe simplifies classic creamy chicken noodle soup using a slow cooker, roasted chicken, and condensed cream of mushroom soup. It combines shredded chicken, diced vegetables, broth, and a blend of fines herbs for a comforting, easy-to-prepare meal. The long cooking time ensures tender ingredients and well-developed flavors, finished with cooked egg noodles.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Course lunch/dinner
Cuisine asian
Servings 8 people
Calories 2202.9 kcal

Equipment

  • 1 Slow Cooker Essential for the long, gentle simmer that develops deep flavors.
  • 1 Large Knife For dicing vegetables and shredding chicken efficiently.
  • 1 Cutting Board
  • 1 Large Ladle For stirring and serving the soup.
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

While this recipe leverages convenience ingredients, a few tweaks can elevate it. Consider using homemade chicken broth for a richer base or roasting a whole chicken from scratch for superior flavor. For the vegetables, ensure a uniform small dice for consistent cooking and a refined presentation. The 'fines herbs' blend is crucial here; if unavailable, a mix of fresh parsley, chives, and tarragon will brighten the soup considerably. Add the cooked noodles just before serving to prevent them from becoming mushy and absorbing too much liquid. Always taste and adjust seasoning (salt and pepper) at the very end; canned broths and soups vary in sodium content.