Crock Pot Creamy Chicken Noodle Soup

• 1/2 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup chopped onion
• 1 (4 ounce) can mushroom pieces
• 1 1/2 cups cooked chicken (cut into 1 inch pieces)
• 8 cups chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup, undiluted
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 1/2 cup frozen peas
• 2 cups uncooked medium egg noodles
• 1 cup sour cream
• minced fresh parsley

1. Put the 1st (11) ingredients in the crock-pot.
2. Cook 6 hours on Low setting.
3. Add frozen peas and noodles cook on Low setting 1 hour or until noodles are done.
4. Stir in sour cream and garnish with parsley.

carrot, celery, onion, mushroom pieces, chicken, chicken broth, condensed cream, marjoram, thyme, pepper, salt, frozen peas, egg noodles, sour cream, fresh parsley

Taken from www.food.com/recipe/crock-pot-creamy-chicken-noodle-soup-73641 (may not work)