Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker shredded chicken noodle soup. One of my favorites. For mine, I will 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 is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Slow Cooker Shredded Chicken Noodle Soup is something that I’ve loved my entire life.

Remove chicken from the slow cooker and shred, using two forks. When cooking you could not add your noodles in and take out what you need per serving and put that over your noodles or rice when you would like a good bowl of chicken noodle soup! When you need a bowl full o' comfort, load up on our easy peasy Slow Cooker Shredded Chicken Noodle Soup.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:

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

If you love this slow cooker thai recipe, you might also love: crockpot thai chicken curry, thai peanut noodles, and thai A few other notes about this slow cooker Thai chicken soup. I use an entire jar of red curry paste and. How to Make Slow Cooker Chicken Noodle Soup. There is a full recipe card below.

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.

I recommend using a large slow cooker. Shred chicken: While pasta is cooking, shred chicken with. The chicken just falls apart and is lovely and succulent. Here are some tips, tricks and information you might find useful when making this Slow Cooker Chicken Noodle Soup. This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try.

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