Slow Cooker Shredded Chicken Noodle Soup
Slow Cooker Shredded Chicken Noodle Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, slow cooker shredded chicken noodle soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Slow Cooker Shredded Chicken Noodle Soup is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Slow Cooker Shredded Chicken Noodle Soup is something that I have loved my whole life. They are fine and they look fantastic.

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To get started with this recipe, we have to first prepare a few components. You can cook slow cooker shredded chicken noodle soup using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:
  1. Make ready 3 lb Whole boneless chicken breasts
  2. Take 1 packages Skinned baby carrots, chopped
  3. Take 3 stick Celery chopped
  4. Get 1 1/2 medium Onion cut in half, use one half of onion
  5. Get 2 clove Garlic, smashed.
  6. Make ready 2 each Dried bay leaf
  7. Make ready 1 tsp Iodized salt
  8. Get 1/4 tsp Ground pepper
  9. Take 2 can 14 0z cans of chicken broth
  10. Take 2 cup Water
  11. Make ready 1 tbsp Vegetable oil
  12. Take 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )

Peel and chop the onion, carrots and celery sticks, and add them to the chicken. Place the chicken, carrots, celery, onion, garlic, salt, pepper, thyme and parsley in a crock pot. Pour the chicken broth over the top. Remove the chicken from the soup and shred with two forks.

Steps to make Slow Cooker Shredded Chicken Noodle Soup:
  1. In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 1 teaspoon salt, ¼ teaspoon pepper, 2 cans of chicken broth, two cups of water, and tbsp of vegetable oil. Cook covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 ½ hours).
  2. Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high.
  3. Add the egg noodles to the slow cooker, cover, and cook until tender, 15 to 18 minutes. - Meanwhile, shred the chicken. When the egg noodles are cooked, stir the chicken into the soup, and serve.

Pour the chicken broth over the top. Remove the chicken from the soup and shred with two forks. Discard bay leaf (if using), and return shredded chicken back to slow cooker. Taste, and add salt and pepper as needed. This Slow Cooker Chicken Noodle Soup is the best when you need some warmth and deliciousness.

So that’s going to wrap it up with this special food slow cooker shredded chicken noodle soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!