The best Slow Cooker Shredded Chicken Noodle Soup
Best Pasta and Noodle Recipes
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Slow Cooker Shredded Chicken Noodle Soup
You can cook Slow Cooker Shredded Chicken Noodle Soup using 12 ingredients and 3 steps. Here is how you do it.
Ingredients of Slow Cooker Shredded Chicken Noodle Soup :
- Use Whole boneless chicken breasts.
- Provide Skinned baby carrots, chopped.
- Provide Celery chopped.
- You need to prepare Onion cut in half, use one half of onion.
- Use Garlic, smashed..
- You need Dried bay leaf.
- You need to prepare Iodized salt.
- You need to prepare Ground pepper.
- Use 14 0z cans of chicken broth.
- Use Water.
- Prepare Vegetable oil.
- You need to prepare Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles ).
Short Tips:
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- 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..
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