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

Slow Cooker Shredded Chicken Noodle Soup - Loved ones warmth and closeness can be obtained in basic approaches. 1 of them is cooking and serving food for the loved ones. As a housewife, of course you don't wish to miss a meal with each other correct? Cuisine also can be the key to a content loved ones, many feel homesick for the reason that their cooking has been located elsewhere.

So for those of you who like to cook and like it or not you've to provide food for the family members, naturally you also do not want the identical dishes, appropriate? You can cook with new and straightforward variants. Because now it is possible to conveniently come across recipes with out having to bother. Just like the following Slow Cooker Shredded Chicken Noodle Soup which you may imitate to be presented to your beloved family members.

Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Slow Cooker Shredded Chicken Noodle Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook slow cooker shredded chicken noodle soup using 12 ingredients and 3 steps. Here is how you cook that.

Composition needed to make Slow Cooker Shredded Chicken Noodle Soup:

  1. 3 lb Whole boneless chicken breasts
  2. 1 packages Skinned baby carrots, chopped
  3. 3 stick Celery chopped
  4. 1 1/2 medium Onion cut in half, use one half of onion
  5. 2 clove Garlic, smashed.
  6. 2 each Dried bay leaf
  7. 1 tsp Iodized salt
  8. 1/4 tsp Ground pepper
  9. 2 can 14 0z cans of chicken broth
  10. 2 cup Water
  11. 1 tbsp Vegetable oil
  12. 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )

Instructions to serve 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.

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