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