Crockpot Chicken Noodle Soup (Printable)

Tender chicken and vegetables simmer with noodles in a savory, comforting 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
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 pasta

→ Optional Garnish

12 - Fresh chopped parsley

# Step-by-Step Guide:

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

# 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.
  • Add a squeeze of lemon juice at the end for brightness.
  • For gluten free, use gluten free pasta and verify broth ingredients.
03 -
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