4 cups cooked chicken, chopped (from a store bought chicken?)
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 herbes (chervil, chives, parsley, and tarragon)
pepper, tp taste
2 cups egg noodles, cooked
1 Remove skin from the chicken and chop the meat.
2 Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3 Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
4 Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5 When soup is finished, stir in egg noodles.
6 Season to taste and serve. Enjoy!