loaded chicken pot pie soup

This recipe won a $500 prize in the category of hearty soups but I still didn't expect it to be as good as it turned out to be.  The spices are a perfect combination and give a little zip.  This really is a comforting soup for a cozy night in.  I doubled the recipe and was so glad I did!

loaded chicken pot pie soup (Better Homes & Gardens, December 2012)
1/2 cup each chopped carrot and celery
1/3 cup chopped onion
2 cloves garlic, minced
1 tablespoon butter
4 cups chicken broth
2 cups chopped cooked chicken breasts
1/2 teaspoon each seasoned salt, dry mustard, chili powder and ground black pepper
1/4 teaspoon curry powder
1 cup half and half
1 cup chopped fresh broccoli
1/3 cup frozen peas
1 to 1 1/2 cups egg noodles (I used whole wheat egg noodles)
biscuits ready to eat

In a large pot cook carrot, celery, onion and garlic in hot butter about 5 minutes or until tender.  Stir in broth, chicken, noodles and seasonings.  Bring to boiling; reduce heat.  Simmer, covered, 10 minutes or until noodles are tender.
In a small bowl, whisk together half and half and flour; add to pot.  Add broccoli and peas.  Simmer, uncovered, 5 minutes or until slightly thickened.  Spoon into bowls; top with biscuits.  Makes 6 servings.

SLOW COOKER VERSION
I am so glad I discovered this method!
Place 2-3 frozen chicken breasts in a slow cooker.  Add carrot, celery, onion, garlic, chicken broth and seasonings.  Cook on HIGH for 6 hours.  Add broccoli, frozen peas and pasta.  Continue to cook until pasta is soft- doesn't take long.  Stir in half and half (or you can leave it out and it will still be great!).  Serve.