Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, slow cooker shredded chicken noodle soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. 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.
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! This comforting chicken noodle soup is prepared in a slow cooker for ease, making it a great choice for a weeknight dinner.
To get started with this particular recipe, we have to 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 it.
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
- Get 3 stick Celery chopped
- Prepare 1 1/2 medium Onion cut in half, use one half of onion
- Make ready 2 clove Garlic, smashed.
- Prepare 2 each Dried bay leaf
- Prepare 1 tsp Iodized salt
- Make ready 1/4 tsp Ground pepper
- Make ready 2 can 14 0z cans of chicken broth
- Prepare 2 cup Water
- Make ready 1 tbsp Vegetable oil
- Prepare 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
Make sure the chicken is cooked through. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving. How to Make Slow Cooker Chicken Noodle Soup.
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.
There is a full recipe card below. I recommend using a large slow cooker. Shred chicken: While pasta is cooking, shred chicken with. 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 it up for this exceptional food slow cooker shredded chicken noodle soup recipe. Thank you very much for reading. I’m confident you will 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, colleague and friends. Thank you for reading. Go on get cooking!
