Crockpot Chicken Noodle Soup (Print Version)

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

# What You'll Need:

→ 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

# Steps to Follow:

01 - Place chicken breasts, diced onion, carrots, celery, garlic, rosemary sprigs, bay leaf, kosher salt, and black pepper into the slow cooker. Pour chicken broth over the mixture and stir gently to blend.
02 - Cover and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours until the chicken is tender and fully cooked.
03 - Remove chicken breasts from the cooker, shred using two forks, and discard the bay leaf and rosemary sprigs.
04 - Cook fusilli noodles separately on the stovetop according to package instructions, then drain and set aside.
05 - Return shredded chicken and cooked noodles to the slow cooker, stir to combine, and heat for approximately 5 minutes to meld flavors.
06 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Additional Tips::

01 -
  • Tender shredded chicken and soft vegetables
  • Comforting broth tastes like its been simmering all afternoon
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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