Creamy Chicken Noodle Soup || Gracefult Kitchen

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Creamy Chicken Noodle Soup

Noodles

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

Description

In a 5- to 6-quart slow cooker combine broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
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 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.