Go Back

Slow Cooker Italian Chicken Noodle Soup

Slow Cooker Italian chicken noodle soup with tender shredded chicken, tomato-kissed broth, and ditalini pasta cooked for the final 30 minutes. Loaded with carrots, celery, zucchini-free? (no zucchini here), cannellini beans, and finished with fresh spinach for a bright wilted top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken thighs Use boneless for easiest shredding.
Vegetables & Aromatics
  • 4 carrots Slice for even simmering time.
  • 3 celery Slice thin so it softens by the end of the slow cook.
  • 1 onion Dice to distribute flavor.
  • 4 cloves garlic Minced.
Canned & Seasoning
  • 1 can (14 oz) diced tomatoes Drain not needed.
  • 1 can (15 oz) cannellini beans Drained and rinsed if desired.
  • 8 cup chicken broth Low-sodium if you prefer.
  • 2 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes Adjust to taste.
  • 1 salt To taste.
  • 1 pepper To taste.
Pasta & Greens
  • 8 oz ditalini or egg noodles Added last 30 minutes to keep tender texture.
  • 2 cup fresh spinach Added at the end to wilt.
Garnish
  • 1 Parmesan For serving, shaved.
  • 1 fresh basil For serving, chopped or torn.

Equipment

  • 1 Dutch oven

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 slow cooker (Crockpot). Stir briefly to combine, then set to cook on Low for 6-8 hours (or High for 3-4 hours) until the chicken is tender and fully cooked.
  2. Remove the chicken and shred it, then return the shredded chicken to the pot so it disperses through the tomato-kissed broth.
Cook the pasta and finish
  1. Set the slow cooker to High, then add ditalini or egg noodles and cook for 20-30 minutes until tender. Visual cue: the broth should look slightly thickened as the pasta releases starch.
  2. Stir in fresh spinach and cook for 5 minutes until wilted and bright green. Visual cue: the spinach should soften but not disappear.
  3. Season with salt and pepper to taste, then serve hot with Parmesan shavings and fresh basil on top. Visual cue: garnish should sit on the surface and melt slightly into the warm broth.

Notes

For best texture, add the pasta during the last 20-30 minutes so it stays springy rather than soft. Store leftovers in the refrigerator up to 4 days; the soup also freezes up to 2 months, but for best results, freeze without garnishing and note that noodles may soften further when reheated. For a lower-carb swap, replace ditalini/egg noodles with chickpea pasta or cooked shredded vegetables like zucchini noodles (added at the end) to keep the broth light.