Tender chicken, vegetables, and noodles blend in a slow-cooked, savory broth for a hearty meal.
# What You Need:
→ 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 into coins
04 - 3 celery stalks, sliced
05 - 3 large garlic cloves, minced
→ Herbs & Seasonings
06 - 2 fresh rosemary sprigs
07 - 1 bay leaf
08 - 1 teaspoon kosher salt
09 - ½ teaspoon ground black pepper
→ Broth & Noodles
10 - 6 cups low-sodium chicken broth
11 - 6 ounces fusilli pasta
→ Optional Garnish
12 - Fresh chopped parsley
# Steps:
01 - Add chicken breasts, diced onion, sliced carrots, celery, minced garlic, rosemary sprigs, bay leaf, salt, and black pepper into the slow cooker. Pour chicken broth over and gently stir to mix.
02 - Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours until the chicken is cooked through and tender.
03 - Remove chicken breasts from the slow cooker and shred using two forks. Discard the bay leaf and rosemary sprigs.
04 - Cook fusilli pasta in boiling water following package instructions until al dente. Drain and set aside.
05 - Return shredded chicken and cooked fusilli to the slow cooker. Stir gently and warm through for about 5 minutes.
06 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.
