This easy slow-cooker chicken noodle soup is chock-full of vegetables and noodles, and gets extra creaminess from a little light cream cheese.

Ingredients

  • 3 cups of water
  • 2 1/2 cups of chopped, cooked chicken
  • 2 cups dried egg noodle
  • 1 1/2 cups fresh, sliced mushroom
  • 1 1/2 cups sliced celary
  • 1 1/2 cups sliced carrots
  • 1/4 cup chopped onions
  • 1 1/2 teaspoons crushed, dried thymes
  • 3/4 teaspoon garlic pepper seasoning
  • 32 ounces reduced sodium chicken broth
  • 3 ounces reduced-fat cream cheese

Directions

  1. In a 5- to 6-quart slow cooker combine broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
  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 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.
  4. Let cool to desired temperature and enjoy.

Nutritional Information

 

  • Serving size: 1½ cups
  • Per serving: 170 calories;6 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 17 g protein; 0 mcg folate; 54 mg cholesterol; 3 g sugars; 3 mg vitamin C; 45 mg calcium; 2 mg iron; 381 mg sodium; 381 mg potassium