SLOW COOKER CREAMY CHICKEN NOODLE SOUP INGREDIENTS 4 cups cooked chicken, chopped 1 cup onion, diced...

SLOW COOKER CREAMY CHICKEN NOODLE SOUP

INGREDIENTS
4 cups cooked chicken, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1⁄2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbs (chervil, chives, parsley, and tarragon)
salt
pepper, tsp taste
2 cups egg noodles, cooked

DIRECTIONS
Remove skin from the chicken and chop the meat.
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles.
Season to taste.