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Categories Soups, Stews, and Chilis Creamy Smoked Chicken Noodle Soup
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Creamy Smoked Chicken Noodle Soup

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!!!!!


Notes:CrockPot or slow cooker
Number Of Servings:Source:May We All Join Hands
Vegetarian:NoTime To Prepare:
Date:Sun 29 Mar 2009 20:15:10 UTCViewed:6892 times
Author:Claude Neal & Susan HudsonEmail:
Rating:5,00 (1 votes)

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