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.
Love Chicken Noodle Soup? Try this classic Crockpot Chicken Noodle Soup or this stovetop Chicken Noodle Soup next!
Table of Contents
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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Suzanne Kiser says
Could this be cooked on top of the stove instead?
The Recipe Rebel says
Yes! Here is my stovetop version: https://www.thereciperebel.com/chicken-noodle-soup/
Haley W says
The broth in Mine is white
The Recipe Rebel says
Ok, how was the flavor Haley?
Emily says
I want to try this recipe but I have a 6 qt crockpot. Will this work in my 8 qt instapot with slow cook option?
The Recipe Rebel says
Yes, it should work.
Elana says
If you double the recipe, would the cooking time on low increase to 7 hours?
Lindsey Lawson says
I’ve made this four times now and it’s delicious. My 2 and 4 year old love it. Sometimes I sub chickpeas for the chicken as we are mostly vegetarian. Delish!
The Recipe Rebel says
Great to hear! Thank you Lindsey!
Kim says
Made this when we were having an icky, sick day. Paired it with some crunchy French bread. So, so good and the perfect sick day soup.
The Recipe Rebel says
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!