Source: Sandra Lee’s Semi-Homemade Cookbook
Lazy Gal’s Chicken & Noodle Soup
4 cups cooked chicken, chopped
1 cup celery, diced
1 cup carrots, diced
1/2 cup frozen peas (or leftover peas from a previous meal, just throw them in at the end)
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 teaspoons Italian seasoning
Salt & pepper to taste
2 cups egg noodles, cooked
Remove skin from the chicken and chop the meat. Put the chicken into a slow cooker with the onions, celery, carrots and peas (see above if using leftover peas).Stir in broth, mushroom soup, and 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!