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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

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  • 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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This 170-calorie slow-cooker version of a classic comfort food takes just 25 minutes of prep and uses reduced-fat cream cheese in its creamy homemade broth.

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, sodium (mg) 401, sugar (g) 3, Potassium (mg) 322, Folate (µg) 40, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, carb. (g) 11, calcium (mg) 50, cal. (kcal) 170, vit. A (IU) 3887, pro. (g) 17, iron (mg) 1, vit. C (mg) 2, sat. fat (g) 2, Niacin (mg) 7, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 6, Thiamin (mg) 0, chol. (mg) 54, Riboflavin (mg) 0, Trans fatty acid (g) 0

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