Crockpot Chicken Noodle Soup


Prep Time: 25 Minutes.
Cooking Time: 3-1/2 to 8-1/2 Hours


32 oz reduced-sodium chicken broth
3 cups water
2-1/2 cups chopped, cooked chicken
1-1/2 cups sliced carrots, (about 3 medium size)
1-1/2 cups sliced celery (3 ribs)
1-1/2 cups sliced mushrooms
1/4 cup chopped onion
1-1/2 tsp dried thyme, crushed
3/4 tsp garlic pepper
3 oz reduced-fat Neufchatel cheese, cut up
2 cups uncooked egg noodles


1. In a  5 or 6 quart slow cooker combine together the chicken broth, water, chicken, carrots, celery, mushrooms, onion, thyme and garlic pepper.

2. Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.

3.  If using LOW turn cooker to HIGH setting. Stir in Neufchatel cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.

YIELD: 8 Servings.
Serving Size: About 1-1/2 Cups per serving.


Carb Choices: 1

Calories: 170, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 54mg, Sodium: 401mg, Sugars: 3g, Carbohydrates: 11g, Fiber: 2g, Protein: 17g

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