Save A cozy, homemade classic that cooks itself while you get on with your day. Tender shredded chicken, soft vegetables, and twirly noodles come together in a warm, comforting broth that tastes like its been simmering all afternoon.
This soup has become a family favorite that I often make when I need a warm meal without spending hours in the kitchen.
Ingredients
- Chicken breasts: 1½ pounds (680 g) boneless skinless
- Yellow onion: 1 small peeled and diced
- Carrots: 3 medium peeled and sliced or cut into coins
- Celery stalks: 3 sliced
- Garlic cloves: 3 large finely minced
- Rosemary sprigs: 2 fresh
- Bay leaf: 1
- Kosher salt: 1 teaspoon
- Ground black pepper: ½ teaspoon
- Chicken broth: 6 cups (1.4 L) low-sodium
- Fusilli noodles: 6 ounces (170 g)
- Optional garnish: Fresh chopped parsley for serving
Instructions
- Add ingredients to slow cooker:
- Add the chicken breasts onion carrots celery garlic rosemary sprigs bay leaf salt and black pepper to the slow cooker Pour the chicken broth over the top and gently stir to combine
- Cook:
- Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours until the chicken is tender and cooked through
- Shred chicken:
- Remove the chicken breasts from the slow cooker and shred them with two forks Discard the bay leaf and rosemary sprigs
- Cook noodles:
- Meanwhile cook the fusilli noodles separately on the stovetop according to package instructions drain and set aside
- Combine and warm:
- Return the shredded chicken and cooked noodles to the slow cooker Stir to combine and let everything warm through for about 5 minutes
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired Serve hot
Pin it Sharing this soup always brings our family together especially on chilly evenings when everyone is craving comfort food.
Allergen Information
This recipe contains wheat from the pasta and may contain traces of celery Always double-check broth and pasta ingredient labels for potential allergens.
Nutritional Information
Each serving contains approximately 265 calories 3 grams of total fat 27 grams of carbohydrates and 33 grams of protein making it a nutritious choice.
Required Tools
You'll need a slow cooker chefs knife cutting board measuring cups and spoons medium saucepan and a ladle to prepare this recipe.
Pin it This soup is perfect for meal prepping and can easily be doubled for larger gatherings.
Frequently Asked Questions
- → Can I use other pasta shapes instead of fusilli?
Yes, egg noodles, ditalini, or any small pasta shape can be substituted depending on your preference.
- → How do I avoid overcooking the noodles?
Cook noodles separately on the stovetop until al dente, then add them back into the broth shortly before serving to warm through.
- → Is it possible to add extra vegetables?
Absolutely. Vegetables like peas, corn, or spinach can be added during the last few minutes of cooking or just before serving.
- → Can I prepare this dish in advance?
Yes, it stores well refrigerated and reheats gently on the stove or in the microwave while retaining its flavors.
- → What herbs enhance the flavor best?
Fresh rosemary and bay leaves provide aromatic depth, but thyme or parsley can also complement the flavors nicely.