Crockpot Chicken Noodle Soup
A cozy, homemade classic that cooks itself while you get on with your day! Tender shredded chicken, soft veggies, and twirly noodles come together in a warm, comforting broth that tastes like it’s been simmering on the stove all afternoon.
Servings: 6
Ingredients
- 1 ½ pounds chicken breasts boneless and skinless
- 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
- 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 the chicken, onions, carrots, celery, garlic, rosemary, bay leaf, salt, and pepper to your slow cooker. Pour the chicken broth over the top and give it a gentle stir to combine.
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until the chicken is tender and cooked through.
- Remove the chicken from the crockpot and shred it using two forks. Toss out the bay leaf and rosemary sprigs while you’re at it.
- Cook the noodles separately on the stovetop according to package directions, then drain and set aside. (This keeps them from soaking up all your broth.)
- Add the shredded chicken and cooked noodles back into the crockpot. Stir to combine and let it cook for about 5 more minutes to warm everything through.
- Ladle the soup into bowls and sprinkle with fresh parsley if you’d like. Simple, classic, and always comforting!