Creamy Crock Pot Chicken Noodle Soup

Ingredients

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

Directions

1. In a 5- to 6-quart crock pot, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning.
2. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.
3. Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.