Tender chicken, vegetables, and noodles blend in a cozy, slow-cooked warming broth.
# Components:
→ Poultry
01 - 1.5 pounds boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 1 small yellow onion, peeled and diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 large garlic cloves, finely minced
→ Herbs & Seasonings
06 - 2 fresh rosemary sprigs
07 - 1 bay leaf
08 - 1 teaspoon kosher salt
09 - 0.5 teaspoon ground black pepper
→ Broth & Noodles
10 - 6 cups low-sodium chicken broth
11 - 6 ounces fusilli noodles
→ Optional Garnish
12 - Fresh chopped parsley for serving
# Preparation steps:
01 - Place chicken breasts, diced onion, carrots, celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and ground black pepper in the slow cooker. Pour chicken broth over and stir gently to combine.
02 - Cover 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.
03 - Remove chicken breasts from the slow cooker and shred using two forks. Discard the bay leaf and rosemary sprigs.
04 - Cook fusilli noodles on the stovetop according to package instructions, then drain and set aside.
05 - Return shredded chicken and cooked noodles to the slow cooker. Stir well and allow to warm for 5 minutes.
06 - Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
