chicken noodle soupNothing quite satisfies the body and soul like a warm, delicious bowl of comfort food -- which is why I'm practically drooling over this Crock-Pot Creamy Chicken Noodle Soup recipe from Sandra Lee at Food Network.

OMG. Chicken noodle soup is a classic in itself and doesn't really need any doctoring up -- but add the creamy part into the mix and you have a hot dinner that's guaranteed to please everyone in the family.

Back to the Crock-Pot bit -- could it get any easier to whip up the perfect meal?

Fix it and forget it soups are quite simply, the best -- and this gem of a recipe is no exception.

Oh ... and make sure to pick up a fresh loaf of crusty bread to go along with this tasty dish. Dipping it in to scoop up the remnants sure beats licking the bowl clean ... right?

Creamy Chicken Noodle Soup

1 store-bought roasted chicken

1 cup diced onions

1 cup diced celery

4 (14 ounce) cans low-sodium chicken broth

2 (10.75) ounce cans condensed cream of mushroom soup with roasted garlic

2 teaspoons fines herbs

Salt and pepper

2 cups egg noodles, cooked

Directions:

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.

What's your favorite Crock-Pot soup?

 

Image via Ocean/Corbis