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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going 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 will be really delicious.

Finding You The Best Deals On Prices Saver And Online! Place the chicken breast in a slow cooker. Add carrots, onion, celery, garlic, ginger, oil, broth, water, bay leaf, salt, pepper, thyme, rosemary, sage. Set your slow cooker to low.

Slow Cooker Shredded Chicken Noodle Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Slow Cooker Shredded Chicken Noodle Soup is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have slow cooker shredded chicken noodle soup using 12 ingredients and 3 steps. Here is how you cook that.

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

Once cooked, carefully remove the chicken breasts from the slow cooker and place on a cutting board. Using two forks, shred the chicken. Place shredded chicken back into the slow cooker and stir. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste.

Instructions 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.

Place shredded chicken back into the slow cooker and stir. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Remove chicken from the slow cooker and shred, using two forks. Place the chicken breast in a slow cooker. Add carrots, onion, celery, garlic, oil, broth, water, bay leaf, salt, pepper, thyme, rosemary, sage.

So that is going to wrap this up for this special food slow cooker shredded chicken noodle soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!