Tender chicken, vegetables, and fusilli simmer in a rich, hearty broth for cozy comfort.
# What You'll 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, 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
# Directions:
01 - Add chicken breasts, onion, carrots, celery, garlic, rosemary, bay leaf, salt, and pepper to the slow cooker. Pour chicken broth over and gently stir to combine.
02 - Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours until chicken is fully cooked and tender.
03 - Remove chicken breasts, shred with two forks, and discard bay leaf and rosemary sprigs.
04 - Cook fusilli noodles separately on the stovetop according to package directions. Drain and set aside.
05 - Return shredded chicken and cooked noodles to the slow cooker, stir well, and warm through for about 5 minutes.
06 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.
