Creamy Chicken Noodle Soup

Ingredients

• 2 cans condensed creamy chicken mushroom soup
• 2 cups chopped cooked chicken
• 1 (10 ounce) package frozen mixed vegetables (green beans, peas, corn, carrots)
• 1 teaspoon seasoned pepper or garlic-pepper seasoning
• 1 1/2 cups dried egg noodles

Instructions

1. In a slow cooker gradually stir 5 cups water into the soup. Whisk until smooth.
2. Stir in chicken, vegetables and seasoned pepper.
3. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
4. If using low heat setting, turn to HIGH.
5. Stir in noodles.
6. Cover and cook for 20 to 30 minutes more or until noodles are just tender.