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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, slow cooker shredded chicken noodle soup. 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.

Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Slow Cooker Shredded Chicken Noodle Soup is something that I have 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 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 it.

The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:
  1. Prepare 3 lb Whole boneless chicken breasts
  2. Make ready 1 packages Skinned baby carrots, chopped
  3. Prepare 3 stick Celery chopped
  4. Make ready 1 1/2 medium Onion cut in half, use one half of onion
  5. Get 2 clove Garlic, smashed.
  6. Prepare 2 each Dried bay leaf
  7. Prepare 1 tsp Iodized salt
  8. Take 1/4 tsp Ground pepper
  9. Get 2 can 14 0z cans of chicken broth
  10. Make ready 2 cup Water
  11. Get 1 tbsp Vegetable oil
  12. Make ready 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’s going to wrap this up for this special food slow cooker shredded chicken noodle soup recipe. Thank you very much for your time. I’m sure that you can 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 family, colleague and friends. Thank you for reading. Go on get cooking!