Description
This Crockpot Chicken Noodle Soup features tender chicken and fresh vegetables simmered in a flavorful broth. It’s easy to prepare, perfect for cozy nights or quick lunches, and sure to please everyone.
Ingredients
Scale
- 1 ½ pounds chicken breasts, boneless and skinless
- 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
- Combine chicken, onions, carrots, celery, and garlic in a slow cooker.
- Add rosemary, bay leaf, salt, and pepper; pour chicken broth over the mixture.
- Cook on low for 6-8 hours or high for 4-6 hours until chicken is tender.
- Shred the chicken and remove bay leaf and rosemary.
- Cook the fusilli noodles separately; drain.
- Stir shredded chicken and noodles back into the crockpot and heat through.
- Serve and garnish with chopped parsley.
Notes
For gluten-free options, use gluten-free noodles.
Store in an airtight container for up to 4 days in the fridge.
Reheat on the stovetop, adding broth or water if noodles absorb too much liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg