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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Carla says
Can you freeze this soup?
Ashley Fehr says
You can! The pasta just gets a little softer after freezing and thawing so it will depend on your preferences
theniecey says
I tossed in extra veggies (green & yellow squash) and cooked the pasta beforehand so it wouldn’t soak up the liquid. Delicious recipe!
Ashley Fehr says
I’m so glad to hear that!
Luke says
How do you measure out the chopped spinach? Is it 1 cup after it’s been chopped or is it measured out beforehand? I’m a novice
Ashley Fehr says
No problem! You’ll measure it out after it’s chopped, but it doesn’t have to be exact 🙂
Gabby says
Stupid question… do the red peppers need to be roasted before throwing them in? Or just chop red peppers?
Rachael says
How long would I cook this on a stove top for? Cooking it for dinner tonight!
Ashley Fehr says
I would just cook until the vegetables are tender-crisp, then add the pasta and continue simmering. It will depend mostly on the size of the vegetables! Maybe 15-25 minutes, then add the pasta, then add the cream last.
Joe says
When you add the cornstarch and milk does that make it thinken up?
Ashley Fehr says
In step 3
Erin says
I am making this for Christmas Eve dinner and possibly when my family comes over in January. I am leaving the red peppers out since my husband doesn’t like them. Will it make much difference in the taste? And I’m using bow ties this first time since I don’t have the other kind.
Ashley Fehr says
It will make a bit of a difference in the taste but I think it would still taste great! I’d love to hear how it turned out 🙂
Andie Thueson says
This looks absolutely dreamy! I cannot wait to try pinning now for later
Ashley Fehr says
Thanks Andie! I hope you enjoy it!
Leigh Anne says
Do you need to cook the chicken before putting it in with the rest of the ingredients?
Ashley Fehr says
You do not need to precook the chicken — easy peasy! 🙂
Tara says
A perfect bowl of comfort food — must try!
Ashley Fehr says
Thanks Tara!
Anna says
This soup is perfect for a snowy day like today! So delicious!
Jennifer Lehner says
I love this slow cooker chicken noodle soup! SOOO good!
Ashley Fehr says
Thanks Jennifer!
Rachael Yerkes says
Chicken Noodle Soup is my go -to dinner during the cold weather months. Love this recipe!
Kiersten Remenih says
Oh my goodness, this soup is AMAZING. I ended up tripling the recipe to have enough for our big family, and to make sure we have leftovers. Some recipes don’t double well, but this one does! Everyone LOVED it, and my little siblings are super picky eaters. We’ll definitely be making this a regular meal!
Ashley Fehr says
Yay! I am so happy to hear they loved it as much as we do!
Sara says
I was wondering if 2% milk would work?
Ashley Fehr says
Definitely! You may want to add a little corn starch if you like it very thick.
Linda says
Can you do this recipe in a pot on the stove ?
Ashley Fehr says
Yes, definitely! You’ll add the ingredients in the same order, it will just cook much quicker and you will thicken at the end 🙂
Shelby Walters says
This was DELICIOUS and perfect for a chilly fall day. My house smells amazing right now!
Ashley Fehr says
Thanks Shelby! I’m so glad!
Elizabeth says
Your recipe includes roasted red peppers. I’m just wondering, do you roast your own for this recipe or do you buy the ones in a jar?
Ashley Fehr says
I always buy the jarred ones — they’re a great shortcut that adds so much flavor! You can definitely roast your own though 🙂
Elizabeth says
I’m glad you said that! I’d rather be lazy and use the jarred ones ? Thank you!
Ashley Fehr says
Haha, no problem!
Lori Putnam says
I’m about to start the crockpot with this, but will leave the spinach out until much later. Won’t it cook to mush six hours in there? Or will it be too chewy if I only add in when I do the pasta at the end? Guess I’ll find out, eh? 🙂
Ashley Fehr says
You really could do it either way! Spinach cooks quickly so it would be fine left until the end, but generally with soup I like everything tender anyways (you won’t notice much difference in texture since it is chopped so fine), so I throw it in at the beginning. It’s up to you!
Britni says
I’m so excited to try this…bring on the soup weather!
Ashley Fehr says
The best!
Marsha says
This chicken soup looks absolutely delicious and so comforting. I love the addition of noodles!