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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker shredded chicken noodle soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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

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To get started with this particular recipe, we must 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:
  1. Get 3 lb Whole boneless chicken breasts
  2. Make ready 1 packages Skinned baby carrots, chopped
  3. Take 3 stick Celery chopped
  4. Prepare 1 1/2 medium Onion cut in half, use one half of onion
  5. Make ready 2 clove Garlic, smashed.
  6. Take 2 each Dried bay leaf
  7. Take 1 tsp Iodized salt
  8. Take 1/4 tsp Ground pepper
  9. Prepare 2 can 14 0z cans of chicken broth
  10. Take 2 cup Water
  11. Prepare 1 tbsp Vegetable oil
  12. Get 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )

Taste and adjust seasonings as needed. Serve soup with cooked noodles, a squeeze of lemon juice, and fresh parsley on top. Place whole chicken on top of vegetables. Preheat the slow cooker to the High setting.

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 whole chicken on top of vegetables. Preheat the slow cooker to the High setting. Remove the chicken from the slow cooker and shred the meat, discard the bones. 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.

So that is going to wrap this up with this exceptional food slow cooker shredded chicken noodle soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!