Print

Crockpot Chicken Noodle Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This comforting Crockpot Chicken Noodle Soup combines tender chicken breasts, fresh vegetables, and aromatic herbs slow-cooked in a savory chicken broth. Paired with perfectly cooked fusilli noodles added at the end, this hearty soup is ideal for a cozy meal any day of the week.

Ingredients

Protein & Broth

  • 1 ½ pounds chicken breasts (boneless and skinless)
  • 6 cups chicken broth

Vegetables & Aromatics

  • 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)

Herbs & Seasonings

  • 2 fresh rosemary sprigs
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Pasta

  • 6 ounces fusilli noodles

Garnish (Optional)

  • Fresh chopped parsley

Instructions

  1. Prepare Ingredients: Add the chicken breasts, diced onion, carrots, celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and ground black pepper to your slow cooker. Pour the chicken broth over everything and gently stir to combine the ingredients evenly.
  2. Slow Cook: Cover the slow cooker and cook the mixture on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is tender and fully cooked through, allowing the flavors to meld together.
  3. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Discard the bay leaf and rosemary sprigs to prevent any tough bits or overpowering herbal taste.
  4. Cook Noodles: Meanwhile, cook the fusilli noodles separately on the stovetop according to the package directions. Drain them well and set aside to prevent noodles from absorbing too much broth in the slow cooker.
  5. Combine and Warm: Return the shredded chicken and cooked noodles to the slow cooker. Stir everything together thoroughly and let the soup cook for an additional 5 minutes to warm the noodles and chicken through.
  6. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot for a comforting and classic chicken noodle soup experience.

Notes

  • Cooking noodles separately prevents them from becoming mushy or absorbing excess broth, keeping the soup balanced.
  • Use boneless, skinless chicken breasts for lean protein; chicken thighs can be substituted for a richer flavor.
  • Adjust salt and pepper to taste since broth sodium levels may vary.
  • Fresh herbs like rosemary add aromatic depth, but dried herbs can be used if fresh is unavailable.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage, just add cooked noodles fresh when reheating.

Find it online: https://cookedbysarah.com/crockpot-chicken-noodle-soup-recipe/