Ingredients
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1 (32 fluid ounce) container reduced-sodium chicken broth
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3 cups water
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2 ½ cups chopped cooked chicken (about 12 ounces)
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3 medium carrots, sliced (1 1/2 cups)
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3 stalks celery, sliced (1 1/2 cups)
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1 ½ cups sliced fresh mushrooms (4 ounces)
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¼ cup chopped onion
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1 ½ teaspoons dried thyme, crushed
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¾ teaspoon garlic-pepper seasoning
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3 ounces reduced-fat cream cheese (Neufchâtel), cut up
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2 cups dried egg noodles
Directions
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In a 5- to 6-quart slow cooker combine broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
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Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
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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.
