Creamy Chicken Noodle Soup

By nanasally4

Ingredients

• 1 32 - ounce container reduced-sodium chicken broth
• 3 cups water
• 2 1/2 cups chopped cooked chicken (about 12 ounces)
• 3 medium carrots, sliced (1 1/2 cups)
• 3 stalks celery, sliced (1 1/2 cups)
• 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 (Neufchatel), cut up
• 2 cups dried egg noodles

Preparation

Step 1

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. Makes 8 Servings.

Per serving: 170 cal., 6 g total fat (2 g sat. fat), 54 mg chol., 401 mg sodium, 11 g carb. (2 g fiber, 3 g sugars), 17 g pro.