Description
A cozy, homemade classic that cooks itself while you get on with your day. Tender shredded chicken, soft vegetables, and twirly noodles simmer together in a comforting broth that tastes like it’s been on the stove all afternoon.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 small yellow onion, peeled and diced
- 3 medium carrots, peeled and diced or sliced 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. 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 stir gently to combine.
2. Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the chicken is tender and fully cooked.
3. Remove the chicken from the crockpot and shred it using two forks. Discard the bay leaf and rosemary sprigs.
4. Cook the noodles separately on the stovetop according to package directions, then drain and set aside.
5. Return the shredded chicken and cooked noodles to the crockpot. Stir to combine and cook for about 5 minutes, until everything is warmed through.
6. Ladle into bowls and garnish with fresh parsley if desired.
Notes
Cooking the noodles separately prevents them from absorbing too much broth.
For extra flavor, you can add a splash of lemon juice or a pinch of dried thyme at the end.
Leftovers keep well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg