Creamy Crock Pot Chicken Noodle Soup

1 (32-ounce) container chicken broth
3 cups water...
2½ cups chopped cooked chicken
1½ cups sliced carrots
1½ cups sliced celery
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


In a slow cooker, combine broth, water, carrots, celery, onion, thyme and garlic-pepper seasoning.

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.

Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.