Ingredients

• 1 (32 fluid ounce) container reduced-sodium chicken broth
• 3 cups water
• 2 ½ cups chopped cooked chicken (about 12 ounces)
• 3 medium carrots, sliced (1 1/2 cups)
• 3 stalks celery, sliced (1 1/2 cups)
• 1 ½ cups sliced fresh mushrooms (4 ounces)
• ¼ cup chopped onion
• 1 ½ teaspoons dried thyme, crushed
• ¾ teaspoon garlic-pepper seasoning
• 3 ounces reduced-fat cream cheese (neufchâtel), cut up
• 2 cups dried egg noodles