Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 tasty. This will be really delicious.
When you need a bowl full o' comfort, load up on our easy peasy Slow Cooker Shredded Chicken Noodle Soup. 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!
Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Slow Cooker Shredded Chicken Noodle Soup is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:
- Get 3 lb Whole boneless chicken breasts
- Make ready 1 packages Skinned baby carrots, chopped
- Take 3 stick Celery chopped
- Get 1 1/2 medium Onion cut in half, use one half of onion
- Take 2 clove Garlic, smashed.
- Take 2 each Dried bay leaf
- Take 1 tsp Iodized salt
- Prepare 1/4 tsp Ground pepper
- Get 2 can 14 0z cans of chicken broth
- Prepare 2 cup Water
- Take 1 tbsp Vegetable oil
- Prepare 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
Cooking pasta noodles in the slow cooker. Wide egg noodles are a top choice for chicken noodle soup. Make sure the chicken is cooked through. Cover with plastic wrap to keep warm.
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.
Shred into smaller pieces right before serving. How to Make Slow Cooker Chicken Noodle Soup. There is a full recipe card below. I recommend using a large slow cooker. Shred chicken: While pasta is cooking, shred chicken with.
So that’s going to wrap it up with this exceptional food slow cooker shredded chicken noodle soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
