Ingredients
1 store bought rotisserie chicken, deboned and shredded into bite sized pieces.
1 cup diced onion
1 cup diced celery
1 cup diced carrots
4 14 oz. cans chicken broth
2 cans Cream of Mushroom soup
1/2 t. each of Parsley, Tarragon, Garlic powder
Salt and pepper to taste
2 cups egg noodles, cooked.
Preparation
Remove meat from chicken bones and shred into bite sized pieces. Combine all ingredients into crock pot or large stock pot. Season to taste with salt and pepper. Cover and let simmer all day in crock pot on low or on stove until heated through. Freezes well.
