The soup I could eat every day

Now, I know that we're approaching Summer and soup isn't generally what you think of when you're making dinner, but since yesterday was a dreary day and I absolutely love this soup, I'm going to share it anyway.
I recently discovered this super easy, so delicious recipe from the Better Homes and Gardens website (www.bhg.com). It all goes into the slow cooker and when you get home from work, your house smells amazing.
So, here it is:
Creamy Chicken Noodle Soup

Ingredients

• 5  cups  water
• 2  10-ounce cans  condensed cream of chicken and mushroom soup
• 2  cups  chopped cooked chicken (about 10 ounces)
• 1  10-ounce package  frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
• 1  teaspoon  seasoned pepper or garlic-pepper seasoning
• 1 1/2  cups  dried egg noodles

Directions

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

Nutrition Facts

• Servings Per Recipe 6 to 8 servings
• Calories262,
• Total Fat (g)12,
• Saturated Fat (g)3,
• Cholesterol (mg)63,
• Sodium (mg)908,
• Carbohydrate (g)21,
• Fiber (g)3,
• Protein (g)19,
• Percent Daily Values are based on a 2,000 calorie diet