Creamy Crock Pot Chicken Noodle Soup
INGREDIENTS
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1 (32-ounce) container chicken broth
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3 cups water
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2½ cups chopped cooked chicken (about 12 ounces)
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1½ cups sliced carrots (3 medium)
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1½ cups sliced celery (3 stalks)
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1½ cups sliced fresh mushrooms (4 ounces)
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¼ cup chopped onion
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1½ teaspoons dried thyme, crushed
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¾ teaspoon garlic-pepper seasoning
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3 ounces cream cheese, cut in cubes
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2 cups dried egg noodles
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