# 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
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
# How to Make It:
01 - Place chicken breasts, onion, carrots, celery, garlic, rosemary sprigs, bay leaf, salt, and black pepper into slow cooker. Pour chicken broth over and stir gently to combine.
02 - Cover and cook on low setting for 6 to 8 hours or on high for 4 to 6 hours until chicken is fully cooked and tender.
03 - Remove chicken breasts from slow cooker and shred using two forks. Discard bay leaf and rosemary sprigs.
04 - Cook fusilli noodles according to package directions on stovetop, drain, and set aside.
05 - Return shredded chicken and cooked noodles to slow cooker. Stir gently and heat through for 5 minutes.
06 - Ladle soup into bowls and top with fresh chopped parsley if desired. Serve hot.
