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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.
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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.
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