Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker shredded chicken noodle soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Finding You The Best Deals On Prices Saver And Online! Place the chicken breast in a slow cooker. Add carrots, onion, celery, garlic, ginger, oil, broth, water, bay leaf, salt, pepper, thyme, rosemary, sage. Set your slow cooker to low.
Slow Cooker Shredded Chicken Noodle Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Slow Cooker Shredded Chicken Noodle Soup is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. 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
- 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
- Make ready 2 clove Garlic, smashed.
- Get 2 each Dried bay leaf
- Make ready 1 tsp Iodized salt
- Take 1/4 tsp Ground pepper
- Prepare 2 can 14 0z cans of chicken broth
- Get 2 cup Water
- Take 1 tbsp Vegetable oil
- Prepare 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
Once cooked, carefully remove the chicken breasts from the slow cooker and place on a cutting board. Using two forks, shred the chicken. Place shredded chicken back into the slow cooker and stir. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste.
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.
Place shredded chicken back into the slow cooker and stir. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Remove chicken from the slow cooker and shred, using two forks. Place the chicken breast in a slow cooker. Add carrots, onion, celery, garlic, oil, broth, water, bay leaf, salt, pepper, thyme, rosemary, sage.
So that’s going to wrap it up with this special food slow cooker shredded chicken noodle soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
