Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

32 oz (4 cups) Chicken broth - I only use bouillon powder, but you can use the premade stuff.
3 cups water
4 carrots, peeled and sliced
4 celery stalks, sliced
8oz sliced mushrooms - if you don't like mushrooms, you can use 1 cup of peas, added with the cheese and noodles.
1 medium onion, chopped
2 large chicken breasts, frozen*
1 tsp onion powder
1 tsp black pepper
salt to taste
6 tbsp (3 oz) Neufchâtel cheese (also known as reduced-fat whipped cream cheese)**
2 cups dry, uncooked egg noodles

In a 5-6 quart crock pot, combine carrots, celery, onion, mushrooms, chicken broth, water,  chicken*, and seasonings. Cook on high 3-4 hours or low 6-8 hours.

If your cooking on low, turn to high and shred chicken with 2 forks in the crock pot, or you can use this fabulous tool and chop up the chicken.Then, add cream cheese, stir until combined. Then add noodles, stir until mixed throughout, and cook on high another 25-30 minutes.


*The original recipe called for cooked, diced chicken, but I'm gone way too long to use cooked meat of any kind in a crock pot recipe, so I adapted this for frozen chicken. When you add the chicken breast to the vegetable mixture, make sure it's totally covered by the liquid. If you can use cooked chicken breast, you'll need 2 cups of chopped or shredded chicken breast.

**Remember when I said I thought Neufchâtel cheese was Norwegian? Yeah... I was totally wrong! Check out this Wikipedia article to see what it actually is!