| 1 | Rotisserie chicken (cooked) |
| 1 cup | Diced onions |
| 1 cup | Diced celery |
| 1 cup | Diced carrot |
| 1 clove | Garlic minced |
| 60 ounces | Chicken stock |
| 2 (10.75-ounce) cans | Condensed cream of mushroom soup |
| 2 teaspoon | Fines herbs |
| | Salt and pepper |
| 2 cups | Egg noodles (cooked) |
Remove the skin from the chicken and shred the meat from the bone. Put the chicken into crock pot with the onions, celery, and carrots. Stir in stock, 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 cooked egg noodles. Adjust seasonings and serve.