Description
This comforting Crockpot Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and perfectly cooked fusilli noodles in a flavorful homemade broth. Slow-cooked to perfection, this soup is easy to prepare and perfect for a cozy meal any day of the week.
Ingredients
Soup Ingredients
- 1 ½ pounds chicken breasts (boneless and skinless)
- 1 small yellow onion (peeled and diced)
- 3 medium carrots (peeled and diced or cut into coins)
- 3 celery stalks (sliced)
- 3 large garlic cloves (finely minced)
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 cups chicken broth
Noodles
- 6 ounces fusilli noodles
Optional Garnish
- Fresh chopped parsley
Instructions
- Add ingredients to slow cooker: Place the chicken breasts, diced onion, carrots, sliced celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and ground black pepper into the slow cooker. Pour the chicken broth over the ingredients and gently stir to combine everything evenly.
- Cook the soup: Cover the slow cooker with its lid 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.
- Shred the chicken: Carefully remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Discard the bay leaf and rosemary sprigs from the soup.
- Cook noodles separately: While the chicken is cooking or once it’s done, prepare the fusilli noodles on the stovetop according to the package instructions. Drain the noodles thoroughly to prevent them from absorbing the soup broth prematurely.
- Combine noodles and chicken: Add the shredded chicken and the cooked noodles back into the slow cooker. Stir well to mix all the ingredients together, then let the soup continue to cook for about 5 more minutes to rewarm everything evenly.
- Serve and garnish: Ladle the hot chicken noodle soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately for a hearty, comforting meal.
Notes
- Cooking noodles separately prevents them from getting mushy and soaking up too much broth.
- You can adjust the seasoning with additional salt and pepper to taste before serving.
- If fresh rosemary is unavailable, dried rosemary can be used but reduce quantity to 1 teaspoon.
- Leftovers can be refrigerated for up to 3 days; noodles may thicken the soup over time, so add extra broth when reheating.
- For added flavor, consider adding a squeeze of lemon juice or some grated Parmesan cheese when serving.
