Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, slow cooker shredded chicken noodle soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

When you need a bowl full o' comfort, load up on our easy peasy Slow Cooker Shredded Chicken Noodle Soup. Slow Cooker Shredded Chicken Noodle Soup is a hearty winter soup that everyone loves! My favorite bit about this though? Now you can really use any kind of pasta to your liking.

Slow Cooker Shredded Chicken Noodle Soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Slow Cooker Shredded Chicken Noodle Soup is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first 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.

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

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

This time, I will make it a bit unique. This is gonna smell and look. This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.

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.

This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat. This comforting chicken noodle soup is prepared in a slow cooker for ease, making it a great choice for a weeknight dinner. I cut the chicken into pieces at the start rather than shredding it later in the recipe. Will be making it again very soon.

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 that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!