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Slow Cooker Italian Chicken Noodle Soup

Slow Cooker Italian chicken noodle soup with tomato-kissed broth, tender shredded chicken, and egg noodles cooked in the last 30 minutes for perfect bite. Finish with spinach for a vibrant, wilted texture and top with parmesan and basil for classic Italian-American flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb chicken thighs
Vegetables
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
Aromatics
  • 4 garlic cloves, minced
Canned goods
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans drained
Broth and seasonings
  • 8 cup chicken broth
  • 2 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 1 salt to taste
  • 1 black pepper to taste
Noodles and greens
  • 8 oz ditalini or egg noodles added last 30 min
  • 2 cup fresh spinach added at end
Garnish
  • 1 parmesan for garnish
  • 1 fresh basil for garnish

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the slow cooker
  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. Cover and cook on Low for 6–8 hours (or High for 3–4 hours) until the chicken is tender and cooked through.
Shred the chicken
  1. Remove the chicken from the Crockpot and shred it, then return the shredded chicken to the pot.
Cook noodles and finish
  1. Add ditalini or egg noodles and cook on High for 20–30 minutes until the noodles are tender.
  2. Stir in fresh spinach and cook for 5 minutes until wilted.
  3. Season with salt and pepper to taste, then serve with parmesan and fresh basil on top.

Notes

Pro tip: If your slow cooker runs hot, check noodle doneness around 20 minutes so they don’t get mushy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because noodles may soften further. For a gluten-free swap, use gluten-free ditalini or chickpea-based pasta and keep the rest the same.