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Creamy Chicken Noodle Soup
Ingredients (8 Servings)
- 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
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
Per serves- Calories :- 170
- Protein :- 17g
- Fat :- 6g
- Fibre:- 2g
- Sodium:- 401mg
- Carbohydrates:- 50g
