Crockpot Chicken Noodle Soup (Printable Version)

Slow-cooked tender chicken with vegetables and fusilli noodles in a comforting, savory 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
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 Steps:

01 - Place chicken breasts, onion, carrots, celery, garlic, rosemary, bay leaf, salt, and black pepper into the slow cooker. Pour chicken broth over 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 chicken is thoroughly cooked and tender.
03 - Remove chicken from slow cooker and shred with two forks. Discard bay leaf and rosemary sprigs.
04 - Cook fusilli noodles on the stovetop according to package directions. Drain and set aside.
05 - Return shredded chicken and cooked noodles to the slow cooker, stir to combine, and warm through for 5 minutes.
06 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Tender shredded chicken
  • Warm comforting broth
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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