Description
This Crockpot Chicken Noodle Soup offers irresistible flavors with minimal prep time—a perfect meal for chilly evenings. It combines tender chicken and colorful veggies in a rich broth, making it an ideal comfort food for everyone.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 1 small yellow onion
- 3 medium carrots, peeled and diced
- 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
Instructions
- Add the chicken breasts to the bottom of the crockpot.
- Layer in onions, carrots, celery, and garlic, followed by the rosemary and bay leaf.
- Pour chicken broth over the top and stir gently.
- Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours until chicken is tender.
- Shred the chicken with forks and discard bay leaf and rosemary.
- Cook fusilli noodles separately according to package instructions, then drain.
- Combine the shredded chicken and noodles back into the crockpot and warm everything together for about 5 minutes.
- Serve in bowls, garnishing with parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing the soup in portions allows it to last up to 3 months.
Add a splash of broth when reheating to maintain texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg