Creamy Chicken Noddle Soup

• 1 Store-bought roasted chicken
• 1/2 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 4 cans (14 oz ) chicken broth
• 2 cans condensed cream of mushroom soup w/ roasted garlic
• 2 tsp. soup herbs (tarragon, basil, Italian seasonings)
• Salt & Pepper to taste
• 2 cups egg noodles - cooked

Remove skin from chicken and shred meat from the bone. place chicken, onion, celery & carrots in a 4 qt. slow cooker. Stir in broth, soup and spices. Season to taste with salt & pepper. Cover and cook on high for 3-4 hours or low for 8-9 hours. When soup is done stir in cooked egg noodles and heat through.