INGREDIENTS
32 oz
low sodium chicken broth
3 cups
water
2 1/2 cups
cooked chicken
1 1/2 cups
carrots
1 1/2 cups
celery
1 1/2 cups
fresh mushrooms
1/4 cup
onion
5 1/2 tsp
dried thyme
3/4 tsp
lemon pepper seasoning
3 oz
low fat cream cheese
2 cups
egg noodles