Slow Cooker Creamy Chicken Noodle Soup Recipe

Ingredients :

4 cups cooked chicken, chopped

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1/2 cup frozen peas

4 cans low sodium chicken broth

2 cans condensed cream of mushroom soup

2 teaspoons fines herbs (chervil, chives, parsley, and tarragon)

salt and pepper, to 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 and serve.