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Crockpot Chicken Noodle Soup Recipe

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4.3 from 13 reviews

A cozy and comforting Crockpot Chicken Noodle Soup featuring tender shredded chicken, soft vegetables, and fusilli noodles simmered in a flavorful broth. This easy, hands-off recipe allows the soup to cook slowly for rich flavors while you go about your day.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Vegetables

  • 1 ½ pounds boneless, skinless chicken breasts
  • 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 and Seasonings

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

Liquids and Noodles

  • 6 cups chicken broth
  • 6 ounces fusilli noodles

Optional Garnish

  • Fresh chopped parsley

Instructions

  1. Combine Ingredients in Slow Cooker: Add the chicken breasts, diced onion, carrots, celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and ground black pepper into your crockpot. Pour the chicken broth over everything and gently stir to mix the ingredients evenly.
  2. Cook Slowly: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is tender and fully cooked through.
  3. Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Discard the bay leaf and rosemary sprigs at this point.
  4. Cook Noodles Separately: Prepare the fusilli noodles on the stovetop according to package instructions to avoid them absorbing all the broth. Drain and set aside once cooked.
  5. Combine and Heat Through: Return the shredded chicken and cooked noodles to the crockpot. Stir everything together and let it cook for about 5 more minutes to warm the noodles and chicken through.
  6. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Enjoy your classic, homemade chicken noodle soup!

Notes

  • Cooking the noodles separately prevents them from becoming mushy and absorbing too much broth.
  • You can use rotini or egg noodles as alternatives to fusilli if preferred.
  • To make this recipe gluten-free, substitute the noodles with gluten-free pasta.
  • Leftovers can be stored in the refrigerator for up to 3 days; add noodles fresh when reheating.
  • Adjust salt and pepper according to taste preferences.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

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