Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

From Semi-homemade cooking 2 Tastes just like Campbell's Chunky Chicken Noodle Soup used to.

Ingredients Nutrition

  • 1 rotisserie-cooked chicken
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 4 (14 ounce) cans low sodium chicken broth
  • 2 (10 3/4 ounce) cans condensed cream of mushroom & garlic soup
  • 2 teaspoons fines herbes
  • 2 cups egg noodles
  • salt and pepper


  1. Remove skin from chicken and shred meat from bone. Place chicken, onion, celery and carrots in a 3 1/2 to 4- quart slow cooker. Stir in broth, soups and fines herbes. Season to taste with salt and pepper. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours.
  2. When soup is done, stir in cooked egg noodles and heat through. Adjust seasonings and serve.
Most Helpful

We loved the soup!!! Made it with one less can of broth because I am watching my sodium intake and my hubby loves thick soup! Used the little mini egg noodles and it was wonderful. Thank you!!

Halloweenbaby October 19, 2011

A very good and simple chicken noodle soup. This creamy version is tasty and flavorful. Thanks for sharing! Made for PAC Fall 2009.

Lainey6605 September 27, 2009