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Creamy Chicken Noodle Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This easy slow-cooker chicken noodle soup is chock-full of vegetables and noodles, and gets extra creaminess from a little light cream cheese.

Ingredients:
  • 1 (32 fluid ounce) container reduced-sodium chicken broth
  • 3 cups water
  • 2 ½ cups chopped cooked chicken (about 12 ounces)
  • 3 medium carrots, sliced (1 1/2 cups)
  • 3 stalks celery, sliced (1 1/2 cups)
  • 1 ½ cups sliced fresh mushrooms (4 ounces)
  • ¼ cup chopped onion
  • 1 ½ teaspoons dried thyme, crushed
  • ¾ teaspoon garlic-pepper seasoning
  • 3 ounces reduced-fat cream cheese (neufchâtel), cut up
  • 2 cups dried egg noodles
Directions:
  1. In a 5- to 6-quart slow cooker combine broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
  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 cream cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.
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