Ingredients
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4 cups cooked chicken, chopped (from a store bought chicken?)
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1 cup onion, diced
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1 cup celery, diced
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1/2 cup frozen peas
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4 (14 ounce) cans low sodium chicken broth
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2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
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2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
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salt
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pepper, tp taste
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2 cups egg noodles, cooked
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1 cup carrot, diced
Instructions
- 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. Enjoy!