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 5to 6-quart slow cooker, 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.

Bon Appetit!