Hey everyone, hope you’re 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Slow Cooker Shredded Chicken Noodle Soup is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Slow Cooker Shredded Chicken Noodle Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Make ready 3 lb Whole boneless chicken breasts
- Take 1 packages Skinned baby carrots, chopped
- Prepare 3 stick Celery chopped
- Get 1 1/2 medium Onion cut in half, use one half of onion
- Make ready 2 clove Garlic, smashed.
- Take 2 each Dried bay leaf
- Get 1 tsp Iodized salt
- Take 1/4 tsp Ground pepper
- Get 2 can 14 0z cans of chicken broth
- Prepare 2 cup Water
- Get 1 tbsp Vegetable oil
- Make ready 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:
- 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).
- 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.
- 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 this up with this special food slow cooker shredded chicken noodle soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
