Creamy Chicken Noodle Soup

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

In a slow cooker gradually stir 5 cups water into the soup. Whisk until smooth.

Stir in chicken, vegetables and seasoned pepper.

Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

If using low heat setting, turn to HIGH.

Stir in noodles.

Cover and cook for 20 to 30 minutes more or until noodles are just tender.