Crockpot Chicken Noodle Soup (Print)

Slow-cooked chicken with vegetables and noodles in a rich, comforting broth.

# Components:

→ Poultry

01 - 1.5 pounds boneless, skinless chicken breasts

→ Vegetables and 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 and Seasonings

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

→ Broth and Noodles

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

→ Optional Garnish

12 - Fresh chopped parsley for serving

# Directions:

01 - Place chicken breasts, diced onion, sliced carrots, celery, minced garlic, rosemary sprigs, bay leaf, salt, and pepper into the slow cooker. Pour chicken broth over and stir gently to mix.
02 - Cover and cook on low setting 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 cooker and shred with two forks. Discard the bay leaf and rosemary sprigs.
04 - Cook fusilli pasta 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 heat through for 5 minutes.
06 - Ladle 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 -
  • For gluten-free use gluten-free pasta and verify broth ingredients
  • Use fresh herbs for best flavor
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