Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker shredded chicken noodle soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 every day. It is easy, it is fast, it tastes delicious. Slow Cooker Shredded Chicken Noodle Soup is something which I have loved my entire life. They’re fine and they look fantastic.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat. Skim fat from soup and discard. Return chicken to soup to serve.
To begin with this 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 cook it.
The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:
- Make ready 3 lb Whole boneless chicken breasts
- Prepare 1 packages Skinned baby carrots, chopped
- Make ready 3 stick Celery chopped
- Get 1 1/2 medium Onion cut in half, use one half of onion
- Make ready 2 clove Garlic, smashed.
- Make ready 2 each Dried bay leaf
- Prepare 1 tsp Iodized salt
- Take 1/4 tsp Ground pepper
- Take 2 can 14 0z cans of chicken broth
- Take 2 cup Water
- Get 1 tbsp Vegetable oil
- Prepare 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
You'll add them to the crock-pot after the chicken and vegetables finish cooking. Alternatively, to speed up the overall cook time you can cook them in a separate pot on the stovetop. Discard bay leaf (if using), and return shredded chicken back to slow cooker. Cook egg noodles al dente according to package directions.
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.
Slow Cooker Chicken Noodle-less Soup This is a take on your traditional chicken noodle soup… without the noodles (I promise you won't miss them)! Toss everything in the slow cooker, and at the end of the day this hearty and comforting soup will be waiting. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Slow-cook soup - Combine carrots, onions, garlic, stock, soy sauce, vinegar, toasted sesame oil, chili garlic sauce and mushrooms in the bowl of a slow cooker. But if I'm planning to use the slow cooker shredded chicken for things like tacos, nachos, or salads, I pull it into finer shreds.
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’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this webpage on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to slow cooker shredded chicken noodle soup cooking. Go on get cooking!
