Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, slow cooker shredded chicken noodle soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Slow Cooker Shredded Chicken Noodle Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Slow Cooker Shredded Chicken Noodle Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

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! This comforting chicken noodle soup is prepared in a slow cooker for ease, making it a great choice for a weeknight dinner.

To begin with this recipe, we must 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:

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

Make sure the chicken is cooked through. Cover with plastic wrap to keep warm. Shred into smaller pieces right before serving. How to Make Slow Cooker Chicken Noodle Soup.

Instructions 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.

There is a full recipe card below. I recommend using a large slow cooker. Shred chicken: While pasta is cooking, shred chicken with. 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.

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