Ingredients1 leftover BGE smoked chicken (if you ever have one!)1 cup onions, diced 1 cup celery, diced3 carrots, diced2-4 quarts chicken broth (to consistancy)2 (10 3/4 Ounce) cans Condensed Cream of Mushroom soup With Roasted Garlic1 tablespoon freeze-dried parsley1 teaspoon tarragon1 teaspoon summer savorysalt and pepper, to taste1 (pound) box campanelle or egg noodles, cooked per package directions
Instructions1.Remove and discard the skin and bones from the chicken and shred the meat. Put the chicken meat into a CrockPot or slow cooker along with the onions, celery, and carrots.
2.Stir in mushroom soup and herbs then season with salt and pepper. Add broth until soupy and thick. Cover and cook on HIGH setting for 3-4 hours or LOW for 8-9 hours.
3.When soup is finished, adjust seasonings then stir in cooked egg noodles. Add warm broth to desired consistancy. Serve with crackers or a grilled cheese or peanut butter sandwich!!!!!
NotesCrockPot or slow cookerNumber of Servings: Time to Prepare: