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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
1 leftover BGE smoked chicken (if you ever have one!)
1 cup onions, diced
1 cup celery, diced
3 carrots, diced
2-4 quarts chicken broth (to consistancy)
2 (10 3/4 Ounce) cans Condensed Cream of Mushroom soup With Roasted Garlic
1 tablespoon freeze-dried parsley
1 teaspoon tarragon
1 teaspoon summer savory
salt and pepper, to taste
1 (pound) box campanelle or egg noodles, cooked per package directions
1.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!!!!!
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