Crockpot Chicken Noodle Soup
A simple, comforting chicken noodle soup made right in the slow cooker with tender shredded chicken, soft vegetables, and a flavorful broth. It’s an easy, reliable recipe that’s perfect for cozy dinners, meal prep, or when you just want something warm and familiar.
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, onion, carrots, celery, garlic, rosemary, bay leaf, salt, and pepper to the slow cooker. Pour the chicken broth over the top and give everything a gentle stir.
- 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 and shred it with two forks. Discard the bay leaf and rosemary.
- Cook the noodles separately on the stovetop according to the package directions, then drain. (This helps keep the broth from getting soaked up.)
- Add the shredded chicken and cooked noodles back into the slow cooker and stir to combine. Let it cook for a few more minutes to warm through.
- Ladle into bowls and top with fresh parsley if you like.