Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, slow cooker shredded chicken noodle soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Browse new releases, best sellers or classics. Finding You The Best Deals On Prices Saver And Online! Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs.
Slow Cooker Shredded Chicken Noodle Soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Slow Cooker Shredded Chicken Noodle Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 3 lb Whole boneless chicken breasts
- Take 1 packages Skinned baby carrots, chopped
- Get 3 stick Celery chopped
- Get 1 1/2 medium Onion cut in half, use one half of onion
- Make ready 2 clove Garlic, smashed.
- Prepare 2 each Dried bay leaf
- Take 1 tsp Iodized salt
- Make ready 1/4 tsp Ground pepper
- Take 2 can 14 0z cans of chicken broth
- Get 2 cup Water
- Get 1 tbsp Vegetable oil
- Take 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
Taste and adjust seasonings as needed. Serve soup with cooked noodles, a squeeze of lemon juice, and fresh parsley on top. Place whole chicken on top of vegetables. Preheat the slow cooker to the High setting.
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.
Place whole chicken on top of vegetables. Preheat the slow cooker to the High setting. Remove the chicken from the slow cooker and shred the meat, discard the bones. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Remove chicken from the slow cooker and shred, using two forks.
So that is going to wrap it up with this special food slow cooker shredded chicken noodle soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
