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Slow Cooker Italian Chicken Noodle Soup

Slow Cooker Italian Chicken Noodle Soup with a tomato-kissed broth, tender chicken, and ditalini or egg noodles cooked right at the end. Finished with wilted spinach, cannellini beans, and parmesan plus fresh basil for a comforting Italian-American bowl.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb chicken thighs
Vegetables
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 garlic, 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
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Noodles and greens
  • 8 oz ditalini or egg noodles added last 30 min
  • 2 cup fresh spinach added at end
Garnishes
  • 0.25 cup parmesan for garnish
  • 0.25 cup fresh basil for garnish

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Add chicken thighs, carrots, celery, onion, garlic, diced tomatoes, cannellini beans, chicken broth, Italian seasoning, dried basil, and red pepper flakes to the Crockpot.
  2. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is tender and cooked through.
Shred and finish
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the Crockpot.
  2. Add ditalini or egg noodles and cook on High for 20-30 minutes, until the noodles are tender.
  3. Stir in fresh spinach and cook for 5 minutes until wilted.
  4. Season with salt and pepper to taste, then serve topped with parmesan and fresh basil.

Notes

For best flavor, keep the lid on during the first cook so the broth heats evenly; skim foam only if it appears. Refrigerate leftovers in an airtight container for up to 3-4 days. Freezing is yes (without fresh spinach and garnishes if possible); thaw and reheat, then wilt in fresh spinach for the last 5 minutes. For a lower-sodium option, use low-sodium chicken broth and season with herbs to taste.