Grams Made Crock Pot Creamy Chicken Soup

Grams is in the habit of making a one-pot meal to eat anytine Grandad spends a few days working in Houston. I don't really get bored eating the same thing several meals in a row and I love only having to cook and clean the kitchen one time. Today, I made chicken soup. I had everything on hand except a rotisserie chicken and the frozen peas. We made a quick trip to HEB after church this morning, but they were already sold out of rotisserie chickens. I'm thinking it might have been because of the Super Bowl. Since they were out, we had to make a second trip about an hour later. Fortunately, it's not a long trip.

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.