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.

Creamy Chicken Noodle Soup
Photo: Peter Krumhardt
Prep Time:
25 mins
Slow Cook Time:
6 hrs
Total Time:
6 hrs 25 mins


  • 1 32 ounce container reduced-sodium chicken broth

  • 3 cup water

  • 2 ½ cup chopped cooked chicken (about 12 ounces)

  • 1 ½ cup sliced carrots (3 medium)

  • 1 ½ cup sliced celery (3 stalks)

  • 1 ½ cup mushrooms, sliced (4 ounces)

  • ¼ cup chopped onion

  • 1 ½ teaspoon dried thyme, crushed

  • ¾ teaspoon garlic pepper

  • 3 ounce reduced-fat cream cheese (Neufchatel), cut up

  • 2 cup dried egg noodles


  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 (per serving)

170 Calories
6g Fat
11g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 170
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 54mg 18%
Sodium 401mg 17%
Total Carbohydrate 11g 4%
Total Sugars 3g
Protein 17g
Vitamin C 2.4mg 12%
Calcium 50.5mg 4%
Iron 1.4mg 8%
Potassium 322mg 7%
Folate, total 40.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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