A wonderful play on the classic soup everyone loves, this Slow Cooker Italian Chicken Noodle Soup is perfectly creamy, has amazing flavor, and plenty of chicken to make this a hearty comfort food the entire family will enjoy.
When you make this slow cooker Italian chicken soup recipe you can have dinner ready by the time you are done with work, and is great for busy weeknights and tastes amazing the next day.
I’ve come to think that using a slow cooker is the best way to make all the soup during soup season. You can just set everything and let it go.
The only extra step this creamy Italian chicken noodle soup needs is boiling the noodles and mixing it all in, talk about an easy dinner recipe.
Ingredients for Slow Cooker Italian Chicken Noodle Soup:
- Broth: use chicken broth from the store or your homemade chicken broth
- Chicken: use raw chicken breasts for this homemade chicken noodle soup
- Seasonings: you will need minced garlic, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes
- Thickener: you will need a little bit of cornstarch to make this delicious soup
- Water: use cold water from the tap
- Cream: to make this a creamy soup, use heavy cream or heavy whipping cream
- Pasta: I like to use elbow pasta but you can use what you have on hand as well, egg noodles work too
- Vegetables: use chopped fresh spinach for this easy slow cooker recipe
- Cheese: to add even more flavor, you will need grated Parmesan cheese
How to make this Slow Cooker Italian Chicken Noodle Soup:
To a large slow cooker add in the chicken broth, chicken, minced garlic, and seasonings. Place the lid on top. Cook on low for 6 hours or until the chicken is cooked through.
Once the time is almost up, bring a large pot of water to a boil and add the pasta in. Cook the pasta according to the package instructions. Drain and set to the side.
Remove the chicken from the slow cooker and shred it with two forks or chop it into smaller pieces. Add the chicken back into the slow cooker.
Add the water and cornstarch slurry to a small bowl and whisk to combine.
Add the cornstarch slurry, heavy cream, cooked pasta, and spinach into the slow cooker stir well. Let cook for an additional 10 minutes.
Stir in the Parmesan and serve.
How to store this crockpot chicken noodle soup:
Fridge: Once the creamy soup has cooled to room temperature, pour it into an airtight container and store it for up to 5 days.
Freezer: Use a freezer-safe bag or an air-tight container and store the soup in the freezer for up to 90 days.
Tips and tricks for this tender chicken soup:
Do I need to cook the pasta?
Yes! When the soup is almost done, you will need to cook the pasta in a large pot according to the package directions.
Type of chicken to use:
The chicken I normally use is boneless skinless chicken breasts, but you could also use skinless chicken thighs or chicken tenders.
Add more veggies:
Since soup can be made how you want it you can take the opportunity to add any fresh vegetables that you and your family enjoy! Here are a few more options to try with this slow cooker chicken noodle soup:
- Bell peppers
- Green onions
- Carrots
- Celery
- Green beans
What to serve with hearty soups?
I love to serve a delicious green salad, dinner rolls, croissant rolls, or breadsticks are great options!
More soup recipes:
Slow Cooker Italian Chicken Noodle Soup
6-8
servings5
minutes6
hours30
minutesMake a delicious hearty soup you’ll love with this Slow Cooker Italian Chicken Noodle Soup filled with amazing flavor and simple ingredients.
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Ingredients
4 cups chicken broth
2 medium sized chicken breasts
1 tbsp minced garlic
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1 tsp pepper
1/2 tsp crushed red pepper flakes
1 tbsp cornstarch
3 tbsp water
1 cup heavy cream
10 oz elbow pasta
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
Directions
- To a large slow cooker add in the chicken broth, chicken, minced garlic, and seasonings. Place the lid on top. Cook on low for 6 hours or until the chicken is cooked through.
- Once the time is almost up, bring a large pot of water to a boil and add the pasta in. Cook the pasta according to the package instructions. Drain and set to the side.
- Remove the chicken from the slow cooker and shred it with two forks or chop it into smaller pieces. Add the chicken back into the slow cooker.
- Add the water and cornstarch to a small bowl whisk to combine.
- Add the cornstarch slurry, heavy cream, cooked pasta, and spinach into the slow cooker stir well. Let cook for an additional 10 minutes.
- Stir in the Parmesan and serve.
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