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Alright, don’t linger, let’s practice this slow cooker shredded chicken noodle soup formula with 12 substances which are absolutely easy to have, and we have to process them at the very least through 3 methods. You should commit a while on this, so the resulting food could be perfect.

Composition - Slow Cooker Shredded Chicken Noodle Soup:

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

Slow Cooker Shredded Chicken Noodle Soup how to cook:

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.

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