Slow Cooker Creamy Chicken Noodle Soup

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4 cups cooked chicken, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 cans low sodium chicken broth
2 cans condensed cream of mushroom soup 
2 teaspoons fines herbs (chervil, chives, parsley, and tarragon)
salt and pepper, to taste
2 cups egg noodles, cooked

How to make it :

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.

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