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

2 cups egg noodles, cooked

Directions:

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.

Bon Appetit!