Creamy Crock Pot Chicken Noodle Soup

• 1 (32 ounce) container chicken broth
• 3 cups water
• 2 1/2 cups cooked chicken, chopped
• 1 1/2 cups carrots, sliced
• 1 1/2 cups celery, sliced
• 1 1/2 cups fresh mushrooms, sliced
• 1/4 cup onion, chopped
• 1 1/2 teaspoons thyme, crushed dried
• 3/4 teaspoon garlic pepper seasoning
• 3 ounces cream cheese, cubed
• 2 cups egg noodles

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

chicken broth, water, chicken, carrots, celery, fresh mushrooms, onion, thyme, garlic pepper, cream cheese, egg noodles

Taken from www.food.com/recipe/creamy-crock-pot-chicken-noodle-soup-507382 (may not work)