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Cooking might be one of the oldest abilities in the world. That does not indicate that there are any limits to the understanding offered for the chef thinking about raising his or her skills. Even the finest chefs, also specialists, can constantly locate new dishes, techniques as well as methods to improve their kitchen area skills, so lets try this Slow Cooker Shredded Chicken Noodle Soup recipe, we hope you like it.

Prepare Whole boneless chicken breasts.
You need to prepare Skinned baby carrots, chopped.
You need to prepare Celery chopped.
Provide Onion cut in half, use one half of onion.
Prepare Garlic, smashed..
Provide Dried bay leaf.
You need Iodized salt.
Provide Ground pepper.
Prepare 14 0z cans of chicken broth.
Prepare Water.
Use Vegetable oil.
You need to prepare Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles ).

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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