Italian Style Creamy Chicken Noodle Soup

 

• 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

• 1/4 thyme

• 1/2 teaspoon Italian seasoning

• 3 ounce cream cheese cut up

• 2 cup dried egg noodles

• 1. In a 6-quart slow cooker mix in chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, Italian seasoning, garlic and pepper.

  2. Cover to cook at low-heat setting for 7 to 8 hours or high-heat setting for  4 hours.

  3. 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.