The recipe is adapted from Sandra Lee's Semi-Homemade Creamy Chicken Noodle Soup. I made it without the noodles. Instead I cooked both rice and noodles separately so I can have either Chicken Noodle Soup or Chicken & Rice Soup. I also changed the herbs, because I wanted to use dried herbs that I had on hand.
Here's my recipe:
1 rotisserie chicken
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
1 cup frozen peas
7 cups low sodium chicken broth (4 cans)
2 (10 ¾ ounce) cans condensed cream of mushroom soup with roasted garlic
1 teaspoon dried parsley
1 teaspoon dried tarragon
¼ teaspoon ground sage
Remove skin, debone chicken and chop the meat. Put the chicken into a slow cooker with the onions, celery, carrots and peas. Stir in broth, mushroom soup, and herbs.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
Serve over cooked egg noodles or cooked rice.