Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, slow cooker shredded chicken noodle soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Slow Cooker Shredded Chicken Noodle Soup is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook slow cooker shredded chicken noodle soup using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Slow Cooker Shredded Chicken Noodle Soup:
- Get 3 lb Whole boneless chicken breasts
- Prepare 1 packages Skinned baby carrots, chopped
- Make ready 3 stick Celery chopped
- Prepare 1 1/2 medium Onion cut in half, use one half of onion
- Take 2 clove Garlic, smashed.
- Make ready 2 each Dried bay leaf
- Get 1 tsp Iodized salt
- Prepare 1/4 tsp Ground pepper
- Prepare 2 can 14 0z cans of chicken broth
- Make ready 2 cup Water
- Take 1 tbsp Vegetable oil
- Prepare 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
Cooking pasta noodles in the slow cooker. Wide egg noodles are a top choice for chicken noodle soup. 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.
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.
Slow Cooker Chicken Noodle-less Soup This is a take on your traditional chicken noodle soup… without the noodles (I promise you won't miss them)! Toss everything in the slow cooker, and at the end of the day this hearty and comforting soup will be waiting. Discard bay leaf (if using), and return shredded chicken back to slow cooker. Cook egg noodles al dente according to package directions. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper.
So that’s going to wrap it up for this exceptional food slow cooker shredded chicken noodle soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
