Tender chicken, vegetables, and fusilli noodles combine in a warm, satisfying broth for easy enjoyment.
# What You'll Need:
→ Poultry
01 - 1.5 pounds boneless, skinless chicken breasts
→ Vegetables and 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 and Seasonings
06 - 2 fresh rosemary sprigs
07 - 1 bay leaf
08 - 1 teaspoon kosher salt
09 - 0.5 teaspoon ground black pepper
→ Broth and Noodles
10 - 6 cups low-sodium chicken broth
11 - 6 ounces fusilli noodles
→ Optional Garnish
12 - Fresh chopped parsley for serving
# How to Make It:
01 - Place chicken breasts, diced onion, sliced carrots, sliced celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and black pepper into the slow cooker. Pour in chicken broth and stir gently to mix.
02 - Cover and cook on low setting for 6 to 8 hours or on high for 4 to 6 hours until chicken is cooked through and tender.
03 - Remove chicken breasts from slow cooker and shred with two forks. Discard bay leaf and rosemary sprigs.
04 - Cook fusilli noodles separately on stovetop according to package directions, then drain and set aside.
05 - Return shredded chicken and cooked noodles to slow cooker. Stir thoroughly and allow to warm for five minutes.
06 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve immediately.
