Crockpot Chicken Noodle Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/crockpot-chicken-noodle-soup-recipe/
