Description
This Crockpot Chicken Noodle Soup offers a delightful blend of tender chicken, fresh vegetables, and savory broth. With minimal prep, it’s a comforting meal that’s perfect for chilly evenings or busy weeknights. Gather your family around and enjoy this classic dish!
Ingredients
Scale
- 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
- 6 ounces fusilli noodles
- Fresh chopped parsley (optional for serving)
Instructions
- Add chicken breasts, diced onions, carrots, celery, minced garlic, rosemary sprigs, bay leaf, salt, and pepper into the crockpot. Pour the chicken broth over.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours until chicken is tender.
- Shred the chicken with forks once cooked, discarding bay leaf and rosemary sprigs.
- Boil water in a separate pot and cook fusilli noodles until al dente. Drain and set aside.
- Return shredded chicken and cooked noodles to the crockpot, stir to combine, and warm through for about 5 minutes.
- Serve in bowls, optionally topped with fresh parsley.
Notes
Store cooled soup in an airtight container in the fridge for 3 to 4 days.
For longer storage, freeze the soup for up to 3 months; reheat over low heat with a splash of broth to refresh texture.
Remove skin from chicken before cooking to avoid greasiness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg