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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, slow cooker shredded chicken noodle soup. One of my favorites food recipes. For mine, I will make it a little 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 on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Slow Cooker Shredded Chicken Noodle Soup is something which I have loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we must first prepare a few ingredients. 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:
  1. Make ready 3 lb Whole boneless chicken breasts
  2. Take 1 packages Skinned baby carrots, chopped
  3. Get 3 stick Celery chopped
  4. Make ready 1 1/2 medium Onion cut in half, use one half of onion
  5. Take 2 clove Garlic, smashed.
  6. Make ready 2 each Dried bay leaf
  7. Take 1 tsp Iodized salt
  8. Get 1/4 tsp Ground pepper
  9. Take 2 can 14 0z cans of chicken broth
  10. Prepare 2 cup Water
  11. Get 1 tbsp Vegetable oil
  12. Take 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’s going to wrap this up with this exceptional food slow cooker shredded chicken noodle soup recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at 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!