Step 1

Spray a slow cooker with vegetable spray.

Step 2

Pour the (undiluted) soup and the broth into the pot and add the bay leaf. Stir to combine.

Step 3

Place the chicken into the broth mixture, cover and cook on HIGH for 3 hours.

Step 4

Remove the chicken and shred with two forks into bite-size pieces.

Step 5

Add the dry noodles to the slow cooker, and stir to moisten. Return the chicken to the pot and stir in the celery and pimento.

Step 6

Cover again and continue to cook for 1 more hour, stirring once or twice.

Step 7

Remove bay leaf, and taste for seasoning. Add salt and fresh ground pepper to taste.