A comforting and creamy chicken soup made effortlessly in a slow cooker, perfect for cozy evenings.
Chop the onion, celery, and carrots into small pieces.
Uniformly chopping the vegetables ensures even cooking.
Place the chicken breasts, chopped vegetables, and peas into the slow cooker.
Layering the chicken at the bottom helps it cook evenly.
Pour in the chicken broth and cream of mushroom soup. Add the fines herbs, salt, and pepper.
Stir gently to combine the ingredients without breaking the vegetables.
Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
Avoid opening the lid during cooking to maintain the temperature.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
Shredding the chicken allows it to absorb more flavors from the soup.
Add the egg noodles and cook for an additional 20 minutes or until tender.
Stir occasionally to prevent the noodles from sticking together.
Taste and adjust the seasoning if needed. Serve hot and enjoy!
Garnish with fresh parsley for a pop of color and flavor.
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