Step 1

Spray a slow cooker with vegetable spray. Pour the (undiluted) soup and the broth into the pot and add the bay leaf. Stir to combine. Place the chicken into the broth mixture, cover, and cook on HIGH for 3 hours.

Step 2

Remove the chicken and shred with two forks into bite-sized pieces. Add the dry noodles to the slow cooker and stir to moisten. Return the chicken to the pot and stir in the celery and pimentos. Cover again and continue to cook for one more hour, stirring once or twice.

Step 3

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