Creamy Chicken Noodle Soup

Some folks say homemade chicken noodle soup helps battle a cold or the flu, but even doubters agree its comforting flavor has great appeal. This version serves a crowd and is creamy and rich without added cream.

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13 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 25 mins
  • Slow Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high) + 20 minutes (high)
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Creamy Chicken Noodle Soup
Ingredients
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
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
  1. In a 5- to 6-quart slow cooker combine chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic pepper.
  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 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 Facts (Creamy Chicken Noodle Soup)
    Per serving:
  • 170 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 54 mg chol.,
  • 401 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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