Ingredients needed:
* 4 cups of chicken broth
* 2 1/2 cups of chopped cooked chicken
* 1 1/2 cups of sliced carrots (3 medium)
* 1 1/2 cups of sliced celery (3 stalks)
* 1 1/2 cups of fresh mushrooms, sliced
* 1/4 cup of chopped onion
* 1 1/2 teaspoons of dried thyme, crushed
* 3/4 teaspoon garlic-pepper seasoning
* 3 ounces of reduced-fat cream cheese, cut up
* 2 cups of dried egg noodles
* 3/4 cup of frozen peas, optional
Preparation steps:
* In crockpot, combine broth, 3 cups of water, the chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
* Cover and cook on low for 7 hours or on high for 3 1/2 hours.
* About 30 minutes prior to the end of the cooking time, stir in the cream cheese until combined and the uncooked noodles (and the peas, if desired). Cook on high for the last 30 minutes or until the noodles are tender.
Enjoy
(Serves 8)
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