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The ingredients needed to cook Slow Cooker Shredded Chicken Noodle Soup:
- Get 3 lb Whole boneless chicken breasts
- Get 1 packages Skinned baby carrots, chopped
- You need 3 stick Celery chopped
- Get 1 1/2 medium Onion cut in half, use one half of onion
- Use 2 clove Garlic, smashed.
- You need 2 each Dried bay leaf
- Prepare 1 tsp Iodized salt
- Use 1/4 tsp Ground pepper
- Take 2 can 14 0z cans of chicken broth
- Provide 2 cup Water
- You need 1 tbsp Vegetable oil
- Get 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )
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.
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