Description
Experience the cozy warmth of this Crockpot Chicken Noodle Soup, featuring tender chicken, vibrant vegetables, and rich broth. It’s an easy-to-make comfort food perfect for family dinners or a healthy weeknight meal.
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
- Add chicken breasts to slow cooker bottom, followed by onions, carrots, celery, garlic, rosemary, bay leaf, salt, and pepper.
- Pour chicken broth over the ingredients and stir gently.
- Cover and cook on low for 6-8 hours or high for 4-6 hours until chicken is tender.
- Remove chicken, shred with forks, and discard bay leaf and rosemary sprigs.
- Cook fusilli noodles separately as per package instructions and drain.
- Return shredded chicken and cooked noodles to the crockpot and stir to combine.
- Serve warm, garnished with fresh parsley if desired.
Notes
Adjust cooking time if using frozen chicken breasts by adding extra hour to cooking.
For a creamier soup, blend some of the soup before adding the chicken back in.
Feel free to add more vegetables like peas or corn for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg