Recipe of Slow Cooker Shredded Chicken Noodle Soup in 33 Minutes at Home

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, slow cooker shredded chicken noodle soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Slow Cooker Shredded Chicken Noodle Soup is something that I’ve loved my whole life.

My favorite bit about this though? Now you can really use any kind of pasta to your liking. Remove chicken from the slow cooker and shred, using two forks.

To begin with this particular 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 it.

Ingredients

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

1. Make ready 3 lb Whole boneless chicken breasts
2. Take 1 packages Skinned baby carrots, chopped
3. Make ready 3 stick Celery chopped
4. Get 1 1/2 medium Onion cut in half, use one half of onion
5. Take 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. Take 2 cup Water
11. Get 1 tbsp Vegetable oil
12. Take 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )

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.

Instructions

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.

While noodles cook, remove and discard skin, fat and bones from chicken; shred meat. Cooking pasta noodles in the slow cooker. Wide egg noodles are a top choice for chicken noodle soup. Make sure the chicken is cooked through. Cover with plastic wrap to keep warm.

So that is going to wrap it up for this exceptional food slow cooker shredded chicken noodle soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

Print this page