Slow Cooker Creamy Chicken Noodle Soup

Slow Cooker Creamy Chicken Noodle Soup 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 2 teaspoons fines herbs ( chervil, chives, parsley, and tarragon) 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. 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.