Crockpot Chicken Noodle Soup (Printable Version)

Tender chicken and vegetables mingle with fusilli noodles in a cozy, slow-cooked broth.

# Ingredient List:

→ 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

# How to Make:

01 - Add chicken breasts, onion, carrots, celery, garlic, rosemary sprigs, bay leaf, salt, and black pepper to 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 tender and fully cooked.
03 - Remove chicken breasts from slow cooker and shred using two forks. Discard bay leaf and rosemary sprigs.
04 - Cook fusilli noodles separately according to package directions. Drain and set aside.
05 - Return shredded chicken and cooked noodles to the slow cooker. Stir and heat through for 5 minutes.
06 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

# Expert Suggestions:

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
Go Back