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Slow Cooker Italian Chicken Noodle Soup

Slow Cooker Italian chicken noodle soup with shredded chicken, tomato-kissed broth, and tender ditalini/egg noodles. Cook everything low-and-slow for a flavorful, hands-off soup finished with fresh spinach and parmesan.
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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 and vegetables base
  • 1.5 lb chicken thighs
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans drained
  • 8 cup chicken broth
  • 2 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Noodles and finishing
  • 8 oz ditalini or egg noodles added last 30 min
  • 2 cup fresh spinach added at end
  • 0.25 Parmesan for garnish
  • 0.25 fresh basil for garnish

Equipment

  • 1 slow cooker

Method
 

Build the soup in the slow cooker
  1. Add chicken thighs, carrots, celery, onion, garlic, diced tomatoes, cannellini beans, chicken broth, Italian seasoning, dried basil, and red pepper flakes to the slow cooker.
  2. Cook on LOW for 6-8 hours (or High for 3-4 hours) until the chicken is fully cooked and tender, with a fragrant, tomato-kissed broth.
Shred, then cook the noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the pot so the soup is evenly sauced.
  2. Add ditalini or egg noodles and cook on HIGH for 20-30 minutes until tender, stirring once so the noodles don’t stick.
Wilt the spinach and finish
  1. Stir in fresh spinach and cook for 5 minutes until wilted and bright green.
  2. Season with salt and pepper to taste, then serve topped with parmesan shavings and fresh basil.

Notes

For best flavor, avoid opening the slow cooker during the first 6-hour low cook so the broth stays concentrated. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months, but consider slightly undercooking noodles in batch cooking since they continue to soften on reheating. For a lighter option, use low-sodium chicken broth and swap half the parmesan garnish for finely grated additional basil.