Creamy Crock-Pot Chicken Noodle Soup

• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 3 (5 ounce) cans cooked chicken
• 1 (9 ounce) package frozen mixed vegetables
• 1 teaspoon ground black pepper
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon celery salt
• 2 cups egg noodles
• 2 1/2 cups water

1. In your crock pot, pour all three cans of soup and water.
2. Whisk together until smooth.
3. Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
4. Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
5. After cook time, make sure the crock pot is set on high and add dried egg noodles.
6. Cook on high for 20-30 minutes or until noodles are tender.

cream of mushroom soup, cream of chicken soup, chicken, mixed vegetables, ground black pepper, rosemary, thyme, celery salt, egg noodles, water

Taken from www.food.com/recipe/creamy-crock-pot-chicken-noodle-soup-323503 (may not work)