Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker shredded chicken noodle soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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! When you need a bowl full o' comfort, load up on our easy peasy Slow Cooker Shredded Chicken Noodle Soup.
Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of recent viral meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Slow Cooker Shredded Chicken Noodle Soup is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Take 3 lb Whole boneless chicken breasts
- Get 1 packages Skinned baby carrots, chopped
- Take 3 stick Celery chopped
- Take 1 1/2 medium Onion cut in half, use one half of onion
- Make ready 2 clove Garlic, smashed.
- Get 2 each Dried bay leaf
- Make ready 1 tsp Iodized salt
- Make ready 1/4 tsp Ground pepper
- Make ready 2 can 14 0z cans of chicken broth
- Make ready 2 cup Water
- Take 1 tbsp Vegetable oil
- Make ready 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
I recommend using a large slow cooker. Shred chicken: While pasta is cooking, shred chicken with. Cooking pasta noodles in the slow cooker. Wide egg noodles are a top choice for chicken noodle soup.
Step by Step 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.
Make sure the chicken is cooked through. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving. 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.
So that is going to wrap it up with this special food slow cooker shredded chicken noodle soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to slow cooker shredded chicken noodle soup cooking. Go on get cooking!
