Steps to Prepare Favorite Slow Cooker Shredded Chicken Noodle Soup

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

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

Steps 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.

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