Creamy Chicken Noodle Soup

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1(32-ounce) container reduced-sodium chicken broth
3cups water
cups chopped cooked chicken (about 12 ounces)
cups sliced carrots (3 medium)
cups sliced celery (3 stalks)
cups sliced fresh mushrooms (4 ounces)
¼cup chopped onion
teaspoons dried thyme, crushed
¾teaspoon garlic-pepper seasoning
3ounces reduced-fat cream cheese, cut in cubes
2cups dried egg noodles


In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting. Image by Seasoned Cook on Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

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