Description
Crockpot Chicken Noodle Soup combines tender chicken, colorful vegetables, and flavorful herbs for an easy, heartwarming meal. Ideal for busy nights or cozy dinners, it’s a comforting classic you’ll love.
Ingredients
Scale
- 1 ½ pounds chicken breasts
- 1 small yellow onion
- 3 medium carrots
- 3 celery stalks
- 3 large garlic cloves
- 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
- Place chicken breasts at the bottom of the slow cooker.
- Layer in diced onions, carrots, celery, and minced garlic.
- Add rosemary sprigs, bay leaf, salt, and pepper.
- Pour in chicken broth and stir lightly.
- Cover and cook on low for 6–8 hours or high for 4–6 hours.
- Remove cooked chicken, shred it, and discard bay leaf and rosemary.
- Cook fusilli noodles separately according to package directions.
- Return shredded chicken to the crockpot and add noodles.
- Stir gently, heat for 5 more minutes, and serve.
Notes
Adjust seasoning according to taste as broth flavors can vary.
Cooking noodles separately helps prevent them from getting soggy.
Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg