Recipe of Any-night-of-the-week Slow Cooker Shredded Chicken Noodle Soup

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, slow cooker shredded chicken noodle soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Slow Cooker Shredded Chicken Noodle Soup is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Slow Cooker Shredded Chicken Noodle Soup is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook slow cooker shredded chicken noodle soup using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:

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

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.

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