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

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, slow cooker shredded chicken noodle soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Slow Cooker Shredded Chicken Noodle Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Slow Cooker Shredded Chicken Noodle Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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 can achieve that.

The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:
  1. Make ready 3 lb Whole boneless chicken breasts
  2. Prepare 1 packages Skinned baby carrots, chopped
  3. Take 3 stick Celery chopped
  4. Make ready 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. Make ready 2 can 14 0z cans of chicken broth
  10. Take 2 cup Water
  11. Prepare 1 tbsp Vegetable oil
  12. Take 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:
  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.

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.

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