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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, slow cooker shredded chicken noodle soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Slow Cooker Shredded Chicken Noodle Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Slow Cooker Shredded Chicken Noodle Soup is something which I’ve loved my entire life.

Remove chicken from the slow cooker and shred, using two forks. When cooking you could not add your noodles in and take out what you need per serving and put that over your noodles or rice when you would like a good bowl of chicken noodle soup! When you need a bowl full o' comfort, load up on our easy peasy Slow Cooker Shredded Chicken Noodle Soup.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 3 lb Whole boneless chicken breasts
  2. Get 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. Make ready 2 clove Garlic, smashed.
  6. Prepare 2 each Dried bay leaf
  7. Prepare 1 tsp Iodized salt
  8. Take 1/4 tsp Ground pepper
  9. Prepare 2 can 14 0z cans of chicken broth
  10. Prepare 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 )

I recommend using a large slow cooker. Shred chicken: While pasta is cooking, shred chicken with. Cooking pasta noodles in the slow cooker. Wide egg noodles are a top choice for chicken noodle soup.

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.

Make sure the chicken is cooked through. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving. This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.

So that’s going to wrap this up for this special food slow cooker shredded chicken noodle soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!