This Creamy Italian Slow Cooker Chicken Noodle Soup is hearty, healthy, and flavorful. It’s packed with tender chicken, garlic, roasted red pepper, a touch of cream, parmesan, and more.
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Fall is back. And with fall comes, of course, soup season. And we can’t get through a soup season without a few batches of this Creamy Italian Slow Cooker Chicken Noodle Soup.
Now, there are a few reasons I absolutely love this soup.
- Healthy, but tastes indulgent. The Italian flavors in here make it feel homey and rich, but it’s also packed with good-for-you ingredients to nourish and satisfy!
- Easy to prep ahead. So, you can make supper when you actually have time. Not when all you have the time for is slapping some peanut butter and jelly on a piece of toast.
- Familiar with a twist. The kids aren’t going to look at their bowl and wonder what on earth they’re looking at, but you might introduce them to some new flavors!
- Great leftovers! No trying to come up with what the heck to pack for lunches. This soup tastes great the next day!
Ingredients Needed:
- Chicken Broth: I use low sodium chicken broth. Regular will work, but you may need to adjust the amount of salt you add yourself.
- Chicken: you’ll need one large or two small boneless, skinless chicken breasts. Boneless, skinless chicken thighs also work great, or leave it out for a meatless soup.
- Roasted Red Peppers: adds a rich flavor and some extra texture.
- Seasonings: dried parsley, minced garlic, salt, dried oregano, dried basil, black pepper
- Cream or Milk: you can use a light cream for a richer flavor or whole milk for a slightly less rich flavor. Both are delicious!
- Cornstarch: whisked together with the milk to help thicken the soup.
- Pasta: I use fusili, but any short pasta shape will work. Try to choose one that cooks relatively quickly.
- Spinach: finely chopped spinach adds some extra color and nutrition.
- Parmesan Cheese: a sprinkle of parmesan adds delicious salty, cheesy flavor and melts into the soup for a thicker texture.
How to Make Slow Cooker Chicken Noodle Soup
This simple crockpot meal takes just 15 minutes to prep!
- Combine and cook: In the slow cooker, combine broth, chicken breast, roasted red peppers, and seasonings. Cover and cook for 3 hours on high or 6 hours on low.
- Shred the chicken: Remove the chicken from the slow cooker and shred with two forks. Place back into the crockpot.
- Add the cream and spinach: In a bowl, mix together cream/milk and cornstarch. Whisk that into the slow cooker, then add in the pasta.
- Cook the pasta: Cover and cook on high for 15-20 minutes, then check that the pasta is cooked through. If necessary, add a few more minutes cook time. Then turn the crockpot off and add the cheese.
Slow Cooker Chicken Noodle Soup FAQs
Nope! Although you can cook the noodles separately, there’s no need. The dry noodles go into the crockpot in the last 15-20 minutes of cooking time and they come out perfectly!
If you prefer, you can cook the pasta separately and add just before serving.
We’re thickening our soup with a slurry made up of cream or milk and cornstarch. It creates a richer flavor and a thicker, creamier texture!
No. Chicken cannot safely be cooked from frozen in the crockpot. If all you have is frozen chicken, thaw it overnight in the fridge first!
The night before you want to cook your soup, prep all of your veggies and throw them into the slow cooker along with the broth, seasonings, and chicken. From there you can cover the pot and store it in the fridge for up to 24 hours. When you’re ready to cook, simply proceed with the recipe as instructed!
Finished Creamy Chicken Noodle Soup will last in an airtight container in the fridge for up to 4 days. Keep in mind that as it sits, the pasta will soak up some of the liquid. If you know you’ll have leftovers, you may want to consider cooking the pasta separately and combining it with the soup just before serving instead.
You can, but I recommend doing so without the pasta for the best texture. To freeze, cook the soup as instructed, but don’t add the noodles. Instead, cool completely, then store for up to 3 months. When you’re ready to serve, thaw in the fridge, then warm on the stove before serving with freshly cooked pasta.
Tips and Notes
- Know your crockpot. Remember, all slow cookers are different and cook differently. I recommend a 3-4 quart slow cooker so the soup is easy to stir.
- Don’t over-cook the pasta. Other ingredients aren’t going to be affected much by extra time in the slow cooker, but for the best results you need to catch the pasta right at the point of al dente. It can become overcooked quickly!
- Adjust seasonings as needed. All chicken broths and stocks have slightly different flavors and salt contents. So, you may need to adjust the seasonings after cooking.
- Serve right away. As the soup sits, the pasta will absorb the broth and become mushy. For the best texture, serve the soup right away once it’s done.
Slow Cooker Chicken Noodle Soup Variations
- Dairy-free: Simply substitute the cream for a dairy-free milk or cream. You can also skip the cream and parmesan altogether. The soup will still have great flavor!
- Gluten-free: Swap the pasta for one of a gluten-free pasta. I recommend cooking gluten free pasta separately and adding just before serving.
- Vegetarian: Skip the chicken and bump up the veggie content with mushrooms, sliced zucchini, broccoli, green beans, you name it. Start with the veggies your family enjoys and go from there!
Serving Suggestions
I love to serve this Creamy Italian Chicken Noodle Soup with a chunk of crusty bread, Dinner Rolls, or a slice of homemade Garlic Bread.
It would also be delicious rounded out with a side of Roasted Green Beans, Air Fryer Broccoli, or a simple salad.
More Creamy Soup Recipes You’ll Love
Creamy Italian Slow Cooker Chicken Noodle Soup
written by Ashley Fehr
Ingredients
- 4 cups low sodium chicken broth
- 1 boneless skinless chicken breast (or two small)
- ½ cup roasted red peppers
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- ¾ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ⅛ teaspoon black pepper
- ¾ cup light cream or whole milk
- 1 tablespoons corn starch
- 2 cups short pasta (about 160 grams)
- 1 cup fresh spinach finely chopped
- ⅓ cup Parmesan cheese shredded
Instructions
- Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through
- Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.
- Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta* and spinach.
- Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). Turn off, stir in cheese and serve immediately.
Notes
Nutrition Information
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Lucinda says
Lovely recipe ! I’ve actually never tried a recipe of yours that wasn’t delicious ! 🤤 I would also suggest rather making the pasta on the stove top, and I added mushrooms.
Really delicious meal thank you so much !
Jason says
This was so good! We live in Guatemala so it’s a good hole comfort food! We made it in the instant pot and worked great other than needing some extra liquid. 12 minutes for the chicken and then 5 minutes (probably 4 would be better) with a quick release. One of the best meals we’ve had in a while!
Ashley Fehr says
Thanks Jason!
Rachel says
This recipe was really great and had great flavors but DO NOT cook the pasta in the dish. If I make it again I will absolutely cook the pasta separately and add the cooked pasta in. I followed the recipe exactly and when I put the pasta in i had to add A LOT more broth bc it wasn’t even covered in liquid. Then it took twice as long to actually cook and created a terribly gummy consistency and ruined the texture of the soup as well.
Ashley Fehr says
Hi Rachel. I’m sorry that happened! Different types and shapes of pasta will cook differently in the slow cooker, but I’ve never had any problems adding it right in
Hailey says
Very good flavor but mine doesn’t have any liquid to it. What did I do wrong?
Ashley Fehr says
It could be that the noodles were cooked pasta al dente and soaked up too much broth. You can always thin it out with additional broth.
Emily says
I LOVE this recipe. It’s so easy, adaptable, and husband approved. I’ve made it three times now, each a bit different based on what I have on hand. This time, I’m using kale instead of spinach (and I add more greens than the recipe calls for, just ’cause I love my greens). I also added the (not spicy) banana peppers from my garden because I don’t know what else to do with them. Oh, and I season to taste with every recipe, so I guarantee I’ve added more salt than called for every time…I’m sure I’ve added extra parm, too (high blood pressure and cholesterol, here I come!).
Ashley Fehr says
Thanks Emily! I love that you shared your additions!
Chrissy says
I actually made on the stove cause I decided I wanted it last minute and did not want to wait. It is now one of my favorite soups. Thanks for the recipe
Ashley Fehr says
Thanks Chrissy! I’m glad to hear that!
Traci says
What did I do wrong? Followed recipe exactly. The pasta took about 30 min to cook and then sadly turned to mush! I used regular uncooked rotini and it all became so starchy and mushy it was like paste. So sad.
Ashley Fehr says
I’m sorry to hear that Traci! There are some people who just prefer pasta cooked in boiling water, and I think you might like it better that way. With the slow cooker it is just important to monitor closely so you can turn it off right when it hits that perfect mark.
Gail says
Followed as printed. We thought it was pretty bland. Next time will up the spices and cheese.
Ashley Fehr says
I’m sorry you didn’t enjoy it! We have never found it to be bland.
Robb says
Delicious. My spin on it was to sauté some Frozen pearl onions until some good browning are on there and add that. Also added about a half cup of chopped sundries tomatoes for some brightness/acidity. My gf doesn’t like traditional pasta so I added potato gnocchi instead. Phenomenal.
Ashley Fehr says
I love the idea of adding gnocchi!
Julie Vivanco says
This was so good i will make it again and again i paired it with alvocado toast toast and used aged cheddar cheese from Kerry i found at Tony’s in North Riverside Il. Oh my goodness it was so good.
Ashley Fehr says
I’m so glad you liked it!
Krystal says
Just made this tonight, followed the directions for the most part. Made a few changes: I slow cooked the chicken first then added all ingredients and also added mushrooms and left out the red peppers. I cooked the noodles separately and added when soup was done. It was amazing, flavor was very good! Even my 3 teenagers loved it and came back for more!
Ashley Fehr says
I’m so glad Krystal! Thanks for sharing your swaps, too!
Tessa Bair says
I have made this recipe twice since I found it. The whole family loves it! Thank you for sharing this recipe. I recently got an instapot and want to know how to cook this recipe in it?
Ashley Fehr says
Thanks Tessa! You would likely want to saute the chicken in the Instant Pot, then add all of the ingredients including the pasta but not the cream or thickening agents, and pressure cook for 2-3 minutes. Then whisk in the cream and corn starch at the end.
Susan Kimbley says
I love, love, love this recipe!! I make it at least once a week, and my whole family loves it!! So delicious!! Make it exactly as the recipe states, only add some fresh basil, and zucchini. So good!
Ashley Fehr says
Thanks Susan! I’m so happy you liked it!
Jen Vandeloo says
Made this tonight and the whole family actually ate it. Imagine that!!! Lol. Instead of slow cooking for 3 hours I pressure cooked (Instant Pot) for 20 minutes and then left on high slow cook for 20 minutes to cook the noodles. So good! Thank you.
Ashley Fehr says
Thanks Jen! I am so glad they liked it!
Cheryl Ralston says
I haven’t tried yet. It sounds delicious.. Can I thicken it differently? I don’t like the taste of cornstarch. Thank you for your fabulous recipes!
Ashley Fehr says
You can! You could make a roux on the stove or in the microwave, and thicken milk to stir in that way, or you could whisk together a little cream and flour and use that instead. Just let it cook for 10-20 minutes to cook out the flour taste.
Scott says
Well i know this isn’t exactly Freezer friendly, but I’ve been freezing mine. So long as you dont mind the pasta breaking down into the soup and loosing it’s solid shape it’s fine. you are still left solid bits of pasta afterwards and the taste is the same. It’s on my top 10 soup list.
Ashley Fehr says
Thanks Scott! We love it too!
Christie says
Trying this on this cool rainy day! Smells amazing already!
Ashley Fehr says
Thanks Christie! I’d love to hear how it went!
Danielle says
I have my chicken breasts portioned in twos – if I were to double the chicken, what other parts of the recipe should I adjust/increase?
Ashley Fehr says
If you double the chicken I would double the sauce as well!
Kc says
Do I cook the pasta before putting it into the crockpot or just add it. I am cooking this for a church function and will have it on all night.
Ashley Fehr says
You add the pasta in uncooked, and it cooks in the slow cooker