My Creamy Chicken Noodle Soup

1 store-bought roasted chicken OR 2-3 cups chopped pre-cooked chicken or turkey

1 cup diced onions 

1 cup diced celery 

1 cup diced carrot 

7 cups of chicken or vegetable broth 

1 (10.75-ounce) can condensed cream of mushroom soup with roasted garlic 

2 teaspoon fines herbs* (chives, parsley, and tarragon) 

1/2 tsp Salt

1/4 tsp pepper 

2 cups egg noodles, cooked OR uncooked for instant pot

Remove the skin from the chicken and shred the meat from the bone. 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 setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Adjust seasonings and serve. 

*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

To make in the instant pot:

Saute veggies & uncooked noodles with 1TBS oil for 5 minutes. 

Add broth and seasonings then cook on high pressure for 3 minutes. Let naturally release for 10 minutes.

Add can of mushroom soup and chopped chicken or turkey then stir to combine.