Lunch Food

Creamy Chicken Noodle Soup

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. 1 (32 fluid ounce) container reduced-sodium chicken broth

2. 3 cups water

3. 2 ½ cups chopped cooked chicken (about 12 ounces)

4. 3 medium carrots, sliced (1 1/2 cups)

5. 3 stalks celery, sliced (1 1/2 cups)

6. 1 ½ cups sliced fresh mushrooms (4 ounces)

7. ¼ cup chopped onion

8. 1 ½ teaspoons dried thyme, crushed

9. ¾ teaspoon garlic-pepper seasoning

10. 3 ounces reduced-fat cream cheese (Neufchâtel), cut up

11. 2 cups dried egg noodles

Directions

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.