Crockpot Chicken Noodle Soup (Print Version)

Tender shredded chicken and vegetables simmered with fusilli in a warm, comforting broth.

# Components:

→ Poultry

01 - 1.5 pounds boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 1 small yellow onion, peeled and diced
03 - 3 medium carrots, peeled and sliced into coins
04 - 3 celery stalks, sliced
05 - 3 large garlic cloves, finely minced

→ Herbs & Seasonings

06 - 2 fresh rosemary sprigs
07 - 1 bay leaf
08 - 1 teaspoon kosher salt
09 - 0.5 teaspoon ground black pepper

→ Broth & Noodles

10 - 6 cups low-sodium chicken broth
11 - 6 ounces fusilli noodles

→ Optional Garnish

12 - Fresh chopped parsley for serving

# Method:

01 - Place chicken breasts, onion, carrots, celery, garlic, rosemary sprigs, bay leaf, salt, and black pepper into the slow cooker. Pour chicken broth over the ingredients and stir gently to combine.
02 - Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is tender and fully cooked.
03 - Remove chicken breasts from the slow cooker and shred using two forks. Discard bay leaf and rosemary sprigs.
04 - Cook fusilli noodles separately on the stovetop according to package instructions; drain and set aside.
05 - Return shredded chicken and cooked noodles to the slow cooker. Stir gently to combine and allow to warm through for about 5 minutes.
06 - Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • One pot meal
  • Freezer friendly
02 -
  • For a richer flavor sauté the onion carrot celery and garlic in a bit of olive oil before adding to the slow cooker.
  • Swap fusilli for egg noodles ditalini or other pasta shapes if desired.
03 -
  • Add a squeeze of lemon juice at the end for brightness
  • For gluten free use gluten free pasta and verify broth ingredients
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