This has become my new comfort food, and it's easy to prepare and tasty. It does take in to account cheating a little, going to the store and buying a whole rotisserie chicken, having homemade stock/broth on hand, and having the wife make mashed taters.
Yield: 8 Servings
1 ea Whole rotisserie chicken, shredded (save the bones for broth!)
8 c Chicken broth, give or take if you like it soupy or not
4 ea Ribs of celery, chopped
4 ea Carrots, chopped
1 ea Can of cream of chicken soup
1 TB Garlic, chopped
1 TB Mexican Oregano
2 ts Seasoning salt (I use Johnny's)
1 ts Ground pepper
16 oz Frozen noodles
In a crock pot, cook carrots, celery and garlic in the broth for about 2 hours. Shred the chicken & add it and the canned soup and spices and stir occasionally. About two hours before serving, add the frozen noodles, stirring occasionally. Serve in bowls over mashed taters, I like having Johnny's Seasoning salt on hand.
Last time I added a few things, about a TB worth of thinly sliced mild red pepper and the same of sun dried tomatoes, for a little flavor and color.