Crockpot Chicken Noodle Soup (Printable Version)

A comforting blend of tender chicken, fresh vegetables, and pasta in a savory broth.

# The Ingredients You'll Need:

→ Poultry

01 - 1½ 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 - ½ teaspoon ground black pepper

→ Broth & Noodles

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

→ Optional Garnish

12 - Fresh chopped parsley

# Step-by-Step Instructions:

01 - Place chicken breasts, diced onion, sliced carrots, celery, minced garlic, rosemary, bay leaf, salt, and black pepper into 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 thoroughly cooked.
03 - Remove chicken breasts from slow cooker and shred using two forks. Discard bay leaf and rosemary sprigs.
04 - Prepare fusilli noodles according to package directions on stovetop, then drain and set aside.
05 - Return shredded chicken and cooked noodles to slow cooker. Stir to combine and heat through for about 5 minutes.
06 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately.

# Additional Tips::

01 -
  • Tender shredded chicken and soft vegetables in every bite
  • Comforting broth that 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
  • Use gluten-free pasta and verify broth ingredients for gluten-free options
Return to Recipe