Slow Cooker Shredded Chicken Noodle Soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, slow cooker shredded chicken noodle soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Slow Cooker Shredded Chicken Noodle Soup is something which I’ve loved my whole life.

Tips for making chicken noodle soup in the slow cooker. To avoid soggy noodles, I recommend cooking your noodles on the stove. Then, rather than stirring them into the soup, add the noodles directly to each serving bowl and ladle the soup on top of the noodles. This way if you have leftovers, you can keep the noodles and soup separate.

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 that.

The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:
  1. Make ready 3 lb Whole boneless chicken breasts
  2. Make ready 1 packages Skinned baby carrots, chopped
  3. Make ready 3 stick Celery chopped
  4. Make ready 1 1⁄2 medium Onion cut in half, use one half of onion
  5. Prepare 2 clove Garlic, smashed.
  6. Prepare 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. Prepare 2 cup Water
  11. Get 1 tbsp Vegetable oil
  12. Get 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )

Place the chicken, carrots, celery, onion, garlic, salt, pepper, thyme and parsley in a crock pot. Pour the chicken broth over the top. Remove the chicken from the soup and shred with two forks. In a large slow cooker, add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary.

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.

Remove the chicken from the soup and shred with two forks. In a large slow cooker, add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary. Season with salt and pepper to taste. Place whole chicken on top of vegetables. Once the chicken is tender, remove the breasts from the.

So that is going to wrap this up for this special food slow cooker shredded chicken noodle soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!