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Creamy Chicken Noodle Soup

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Some folks say homemade chicken noodle soup helps battle a cold or the flu, but even doubters agree its comforting flavor has great appeal. This version serves a crowd and is creamy and rich without added cream.
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11 users rated this recipe an average rating of 3.5

Makes: 8 servings
Prep: 25 mins
Slow Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high) + 20 minutes (high)

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Rate this recipe 4.4/5 (12 Votes)

Ingredients

  • 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 mushrooms, sliced (4 ounces)
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons dried thyme, crushed
  • 3/4 teaspoon garlic pepper
  • 3 ounces reduced-fat cream cheese (Neufchatel), cut up
  • 2 cups dried egg noodles

Details

Adapted from bhg.com

Preparation

Step 1

Directions

In a 5- to 6-quart slow cooker combine chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
If using low-heat setting, turn cooker 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.

Nutrition Facts (Creamy Chicken Noodle Soup)

170 kcal cal.;
6 g Fat, total;
54 mg chol.;
2 g sat. fat;
11 g carb.;
2 g Monosaturated fat;
1 g Polyunsaturated fat;
2 g fiber;
3 g sugar;
17 g pro.;
50 mg calcium;
401 mg sodium;
322 mg Potassium;
40 µg Folate;
0 µg Cobalamin (Vit. B12);
7 mg Niacin;
0 mg Pyridoxine (Vit. B6);
0 mg Thiamin;
0 mg Riboflavin;
3887 IU vit. A;
2 mg vit. C;
1 mg iron
Percent Daily Values are based on a 2,000 calorie diet

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