Crockpot Chicken Noodle Soup

I will definitely be keeping this recipe and using it for many years to come!  I found this recipe on foodnetwork.com but I altered it a few ways.  We are having it for leftovers tonight for the third night in a row and I can't wait!  Great winter recipe!

Creamy Chicken Noodle Soup

Ingredients

·         3 boneless, skinless chicken breasts

·         1 cup diced onions

·         2 cups diced celery

·         2 cups diced carrot

·         2 cups chopped mushrooms

·         4 (14-ounce) cans low-sodium chicken broth

·         2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic

·         1 1/2 teaspoons Spice Islands Poultry Seasoning*

·         Salt and pepper

·         2 cups egg noodles, cooked

Directions

Boil the chicken and shred the meat. Put the chicken into a slow cooker along with the onions, celery, mushrooms, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 4 to 5 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*The original recipe called for a mixture of "Fine Herbs" that promised me that I could find easily in the grocery store, but two different grocers proved me wrong.  Tried the Spice Islands instead and was really happy so feel free to use your own mixture as well!