Creamy Chicken Noodle Soup

By Bailey1_

Ingredients

• 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)
• salt
• pepper, tp taste
• 2 cups egg noodles, cooked

Details

Servings 1
Adapted from food.com

Preparation

Step 1

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!