A comforting and flavorful chicken noodle soup made effortlessly in a slow cooker.
Dice the onion, carrots, and celery into small pieces.
Uniformly sized pieces ensure even cooking and a pleasant texture.
Place the diced vegetables at the bottom of the slow cooker.
Layering the vegetables first helps them cook evenly and infuse the broth with flavor.
Lay the chicken breasts on top of the vegetables.
Positioning the chicken on top allows it to cook thoroughly and absorb the flavors from the broth.
Pour the white wine and chicken broth over the chicken and vegetables.
Ensure the liquid covers the ingredients for even cooking.
Sprinkle salt, black pepper, and basil over the mixture.
Adjust the seasoning to your taste preference for the perfect flavor balance.
Cover and cook on low for 8 hours.
Cooking on low allows the flavors to meld together beautifully.
Remove the chicken from the slow cooker and let it cool slightly.
Cooling the chicken makes it easier to handle for shredding.
Shred the chicken into bite-sized pieces and return it to the slow cooker.
Shredding the chicken ensures it mixes well with the soup.
Cook the rotini according to the package instructions.
Cooking the pasta separately prevents it from becoming mushy in the soup.
Add the cooked rotini to the slow cooker and stir to combine.
Stir gently to avoid breaking the pasta.
Serve the soup hot and enjoy.
Garnish with fresh parsley or a sprinkle of Parmesan cheese for added flavor.
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