Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh carrots, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 8 oz wide egg noodles
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare your ingredients: chop the vegetables into small pieces.
- In the crock pot, layer the chopped chicken breasts at the bottom. Add carrots, celery, onion, garlic, thyme, salt, and pepper.
- Pour the chicken broth over all ingredients until fully submerged.
- Cook on high for about 4 hours.
- About 30 minutes before serving, stir in softened cream cheese until melted and well combined.
- Add egg noodles and cook for an additional 10 minutes until al dente.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg