Crockpot Chicken Noodle Soup Recipe

Introduction

This Crockpot Chicken Noodle Soup is a comforting and easy meal perfect for busy days. Tender chicken and vegetables simmer slowly to create a flavorful broth, paired with perfectly cooked noodles for a classic, heartwarming dish.

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 give it a gentle stir to combine.
2. Step 2: Cover and cook on low for 6–8 hours or 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. Toss out the bay leaf and rosemary sprigs while you’re at it.
4. Step 4: 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.)
5. Step 5: 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.
6. Step 6: Ladle the soup into bowls and sprinkle with fresh parsley if you’d like. Simple, classic, and always comforting!

Tips & Variations

• Use egg noodles instead of fusilli for a more traditional texture.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• For extra veggies, toss in some frozen peas or chopped spinach during the last 15 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. If the soup thickens after refrigeration, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken can add extra flavor but will require slightly longer cooking time. Be sure to remove the bones before shredding the meat.

Why do I cook the noodles separately?

Cooking the noodles separately prevents them from absorbing too much broth and becoming mushy. Adding them in just before serving keeps their texture ideal.

Crockpot Chicken Noodle Soup Recipe

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★★★★★

4.6 from 127 reviews

This Crockpot Chicken Noodle Soup is a comforting, classic recipe perfect for cozy days. Made with tender shredded chicken, fresh vegetables, aromatic herbs, and fusilli noodles, it’s slow-cooked to perfection, allowing the flavors to meld beautifully. Easy to prepare and packed with wholesome ingredients, this soup warms you from the inside out.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 6 hours (slow cooker low) or 4 hours (slow cooker high) plus 10 minutes stovetop for noodles
• Total Time: 6 hours 25 minutes (using slow cooker low setting)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

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

Pasta

• 6 ounces fusilli noodles

Garnish

• Fresh chopped parsley (optional for serving)

Instructions

1. Add Ingredients to Slow Cooker: Place the chicken breasts, diced onions, carrots, celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and black pepper into the slow cooker. Pour the chicken broth over the ingredients and stir gently to combine everything evenly.
2. Cook the Soup: Cover the slow cooker and set it to cook on low for 6 to 8 hours or high for 4 to 6 hours, until the chicken is thoroughly cooked and tender.
3. Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Discard the bay leaf and rosemary sprigs from the soup base.
4. Prepare the Noodles: Cook the fusilli noodles separately on the stovetop according to the package instructions. Drain them completely to prevent the noodles from absorbing too much broth in the slow cooker.
5. Combine and Heat Through: Add the shredded chicken and cooked noodles back into the crockpot. Stir well to combine all ingredients, then cook for an additional 5 minutes to warm the noodles and chicken through.
6. Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired. Enjoy this hearty, classic chicken noodle soup!

Notes

• Cooking noodles separately prevents them from becoming mushy or overcooked in the soup.
• Shredding the chicken after cooking helps achieve the perfect texture in the soup.
• Fresh herbs like rosemary and parsley add bright, aromatic flavors but can be omitted or substituted based on availability.
• Use low-sodium chicken broth if you prefer to control the saltiness of the soup.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage; reheat gently to avoid overcooking noodles.

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