Creamy Chicken Noodle Soup

By BClover

Per serving: 170 calories (31.7 calories from fat), 6 g fat, 54 mg cholesterol, 401 mg sodium, 11 g carbohydrates, 2 g fiber, 17 g protein

Makes 8 servings

Ingredients

• 1 (32-ounce) container reduced-sodium chicken broth
• 3 cups water
• 2 1/2 cups chopped cooked chicken (about 12 ounces)
• 1 1/2 cups sliced carrots (3 medium)
• 1 1/2 cups sliced celery (3 stalks)
• 1 1/2 cups sliced fresh mushrooms (4 ounces)
• 1/4 cup chopped onion
• 1 1/2 teaspoons dried thyme, crushed
• 3/4 teaspoon garlic-pepper seasoning
• 3 ounces reduced-fat cream cheese, cut in cubes
• 2 cups dried egg noodles

Preparation

Step 1

In a 5- to 6-quart slow cooker, combine broth, water, chicken, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in cream cheese, then uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.