Crockpot Chicken Noodle Soup Recipe

Introduction

This Crockpot Chicken Noodle Soup is the perfect comforting meal for any day. Slow-cooked to tender perfection with fresh vegetables and herbs, it delivers rich flavors with minimal effort.

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

1. Step 1: 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 gently stir to combine.
2. Step 2: Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the chicken is tender and cooked through.
3. Step 3: Remove the chicken from the crockpot and shred it using two forks. Discard the bay leaf and rosemary sprigs.
4. Step 4: Cook the noodles separately on the stovetop according to package directions, then drain and set aside. This prevents them from absorbing too much broth.
5. Step 5: Add the shredded chicken and cooked noodles back into the crockpot. Stir to combine and let cook for about 5 more minutes to warm everything through.
6. Step 6: Ladle the soup into bowls and sprinkle with fresh parsley if desired. Serve warm and enjoy!

Tips & Variations

• Use rotisserie chicken for a quicker version and add it at the end to warm through.
• Swap fusilli for egg noodles or any pasta shape you prefer.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Include diced potatoes or parsnips for a heartier soup.
• For a gluten-free option, use gluten-free noodles or omit pasta and serve with rice instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the noodles separate and add them when reheating to avoid sogginess. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about an hour on low to ensure the chicken cooks fully.

Why should I cook the noodles separately?

Cooking noodles separately prevents them from soaking up too much broth during the long cooking time, keeping the soup broth-rich and flavorful.

Crockpot Chicken Noodle Soup Recipe

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★★★★★

4.4 from 83 reviews

This Crockpot Chicken Noodle Soup recipe delivers a comforting, hearty meal made easy with slow-cooked tender chicken, fresh vegetables, and perfectly cooked noodles. Ideal for cozy days, this classic soup simmers low and slow, blending savory herbs and broth into a nourishing dish that’s both flavorful and satisfying.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours on low or 4 to 6 hours on high
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup Base

• 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

Noodles

• 6 ounces fusilli noodles

Garnish

• Fresh chopped parsley (optional for serving)

Instructions

1. Prepare the Slow Cooker: Add the chicken breasts, diced onion, carrots, celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and black pepper into your slow cooker. Pour the chicken broth over everything and gently stir to combine the ingredients.
2. Cook the Soup: 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 cooker and shred them using two forks. Discard the bay leaf and rosemary sprigs from the soup to avoid overpowering flavors.
4. Cook the Noodles Separately: In a separate pot on the stovetop, cook the fusilli noodles according to package instructions until al dente. Drain and set aside to prevent noodles from absorbing excess broth in the slow cooker.
5. Combine Ingredients: Return the shredded chicken and cooked noodles to the slow cooker. Stir thoroughly to combine all components and continue cooking for about 5 minutes on warm to heat everything through evenly.
6. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot for a comforting and classic chicken noodle soup experience.

Notes

• Cooking the noodles separately prevents them from becoming mushy or absorbing too much broth.
• Adjust salt and pepper to taste before the final 5-minute heat through.
• You can substitute fusilli noodles with any small pasta shape like egg noodles or rotini.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For a thicker soup, reduce the chicken broth by 1 cup or add a slurry of cornstarch and water during the final 5 minutes of cooking.

Keywords: chicken noodle soup, crockpot chicken soup, slow cooker soup, comfort food, easy chicken soup, homemade chicken soup, fusilli noodle soup, slow cooker recipes