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Creamy Chicken Noodle Soup

By: Sarah

Ingredients:

4 (14 oz.) cans of chicken
1 cup diced onion or 1/2 bag of frozen onion
1 cup diced celery or 1/2 bag of frozen celery
1 cup diced carrot or 1/2 bag of frozen carrots
4 (14-oz.) cans low-sodium chicken broth
2 (10.75-oz.) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs
Salt and pepper to taste
2 cups egg noodles

Directions:

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 for 3 to 4 hours or low for 8 to 9 hours.

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