1 32 ounce container chicken broth
3 1/2 cup water
3 1/2 chopped cooked chicken (about 12 ounces)
1 1/3 cup sliced carrots (3 medium)
1 ½ cup sliced celery (3 stalks)
1 cup mushrooms, sliced (4 ounces)
¼ cup chopped onion
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
3 ounce cream cheese cut up
2 cup dried egg noodles
In a 6-quart slow cooker mix in chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, Italian seasoning, garlic and pepper.
Cover to cook at low-heat setting for 7 to 8 hours or high-heat setting for 4 hours.
Turn cooker to high heat. Stir in cream cheese until combined. Stir in uncooked noodles, then cook for 30 minutes more until noodles are tender.