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Slow Cooker Italian Chicken Noodle Soup

Slow cooker Italian chicken noodle soup with a tomato-kissed golden broth, shredded chicken, tender ditalini noodles, and wilted spinach. Cook it low for 6 hours for easy hands-off flavor, then finish with pasta for the perfect bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 1.5 lb chicken thighs For shredding after slow cooking.
vegetables
  • 4 carrots Slice for even tender pieces.
  • 3 celery Slice to blend into the broth.
  • 1 onion Dice for a savory base.
  • 4 garlic Minced.
canned and seasonings
  • 1 can (14 oz) diced tomatoes Adds tomato flavor to the broth.
  • 1 can (15 oz) cannellini beans Drain before adding.
  • 8 cup chicken broth Low-sodium if you prefer.
  • 2 tsp Italian seasoning Italian herb blend.
  • 1 tsp dried basil Use dried basil for slow-cooker flavor.
  • 0.5 tsp red pepper flakes Adjust to taste.
pasta and greens
  • 8 oz ditalini or egg noodles Add during the last 30 minutes.
  • 2 cup fresh spinach Stir in at the end to wilt.
garnish and seasoning
  • 0.5 cup parmesan For serving/shavings.
  • 0.25 cup fresh basil For garnish.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Slow cook the soup base
  1. Place chicken thighs, carrots, celery, onion, garlic, diced tomatoes, cannellini beans, chicken broth, Italian seasoning, dried basil, and red pepper flakes into the Crockpot.
  2. Cook on Low for 6-8 hours, until the chicken is tender and fully cooked, with a gentle simmer visible around the edges.
Shred the chicken
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the Crockpot.
  2. Bring the soup back to a simmer, keeping the broth at an active heat before adding pasta.
Cook the noodles
  1. Add the ditalini or egg noodles, then cook on High for 20-30 minutes, until the noodles are tender and slightly thickened in the broth.
Finish with spinach and season
  1. Stir in the fresh spinach and cook for 5 minutes, until the spinach is wilted and dark green.
  2. Season with salt and pepper to taste, then serve with parmesan and fresh basil.

Notes

Pro tip: shred the chicken while it’s still warm so it separates easily, and add noodles during the final window so they don’t get mushy. Refrigerate leftovers up to 4 days in a sealed container. Freezing is not recommended because noodles can soften after thawing. For a lighter option, use low-sodium chicken broth and reduce added salt to taste.