Makeit Simple! - Creamy Chicken and Noodles

2 cups sliced carrots

1-1/2 cups chopped onion

1 cup sliced celery

2 Tbsp. snipped parsley

bay leaf

3 chicken legs and thighs (about 2 lbs.), skin removed

2  10-3/4 oz. cans cream of chicken soup (fat-free, reduced sodium)

1/2 cup water

1 tsp dried thyme

1/4 tsp. salt

1/4 tsp. pepper

1 cup peas

8 oz. wide noodles, cooked

1.  Place carrots, onion, celery, parsley, and bay leaf in bottom of slow cooker.

2.  Place chicken on top of vegetables.

3.  Combine soup, water, thyme, salt and pepper.  Pour over chicken and vegetables.

4.  Cover.  Cook on low 8-9 hours, or on High 4-4 1/2 hours.

5.  Remove chicken from slow cooker.  Cool slightly.  Remove from bones, cut into bite-sized pieces, and return to slow cooker.

6.  Remove and discard bay leaf.7.  Stir peas into mixture in slow cooker.  Allow to cook for 5-10 more minutes.

8.  Pour over cooked noodles.  Toss gently to combine.