Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, slow cooker shredded chicken noodle soup. It is one of my favorites. For mine, I’m gonna 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 appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Slow Cooker Shredded Chicken Noodle Soup is something that I’ve loved my entire life.
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To begin with this recipe, we must 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:
- Get 3 lb Whole boneless chicken breasts
- Make ready 1 packages Skinned baby carrots, chopped
- Prepare 3 stick Celery chopped
- Make ready 1 1/2 medium Onion cut in half, use one half of onion
- Make ready 2 clove Garlic, smashed.
- Take 2 each Dried bay leaf
- Get 1 tsp Iodized salt
- Take 1/4 tsp Ground pepper
- Take 2 can 14 0z cans of chicken broth
- Make ready 2 cup Water
- Prepare 1 tbsp Vegetable oil
- Take 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
Return chicken to soup to serve. Season chicken with salt and pepper, to taste. Cooking pasta noodles in the slow cooker. Wide egg noodles are a top choice for chicken noodle soup.
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.
You'll add them to the crock-pot after the chicken and vegetables finish cooking. Alternatively, to speed up the overall cook time you can cook them in a separate pot on the stovetop. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Slow-cook soup - Combine carrots, onions, garlic, stock, soy sauce, vinegar, toasted sesame oil, chili garlic sauce and mushrooms in the bowl of a slow cooker. Pat chicken dry with paper towels; sprinkle with salt and pepper.
So that is going to wrap it up with this exceptional food slow cooker shredded chicken noodle soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
