Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

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From: Diabetic Living Magazine

This easy slow-cooker chicken noodle soup is chock-full of vegetables and noodles, and gets extra creaminess from a little light cream cheese.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (32 fluid ounce) container reduced-sodium chicken broth
  • 3 cups water
  • 2½ cups chopped cooked chicken (about 12 ounces)
  • 3 medium carrots, sliced (1½ cups)
  • 3 stalks celery, sliced (1½ cups)
  • 1½ cups sliced fresh mushrooms (4 ounces)
  • ¼ cup chopped onion
  • 1½ teaspoons dried thyme, crushed
  • ¾ teaspoon garlic-pepper seasoning
  • 3 ounces reduced-fat cream cheese (Neufchâtel), cut up
  • 2 cups dried egg noodles

Preparation

  • Prep

  • Ready In

  1. In a 5- to 6-quart slow cooker combine broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
  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 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.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 170 calories; 6 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 17 g protein; 0 mcg folate; 54 mg cholesterol; 3 g sugars; 3 mg vitamin C; 45 mg calcium; 2 mg iron; 381 mg sodium; 381 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable, ½ starch, 2 lean meat, ½ fat

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