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Creamy Chicken Noodle Soup

Makes: 8 servings
Prep 25 mins Slow Cook 6 hrs to 8 hrs  (low) or 3 to 4 hours (high) + 20 minutes (high)
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  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

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 170,
  • Fat, total (g) 6,
  • chol. (mg) 54,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 17,
  • vit. A (IU) 3887,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 401,
  • Potassium (mg) 322,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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