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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 noodles cooked right in the crockpot. Finished with wilted spinach and a parmesan-basil garnish for a hearty, comforting 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb chicken thighs Use boneless, skinless if available for easier shredding.
Vegetables and aromatics
  • 4 carrots Slice for even cook times.
  • 3 celery Slice for even cook times.
  • 1 onion Dice to blend into the broth.
  • 4 garlic Minced for quick flavor release.
Canned goods
  • 1 can (14 oz) diced tomatoes Adds the tomato flavor and color.
  • 1 can (15 oz) cannellini beans Drain well before adding.
Broth and seasonings
  • 8 cup chicken broth Provides the base liquid for the soup.
  • 2 tsp Italian seasoning Classic herb blend for Italian-style flavor.
  • 1 tsp dried basil Adds an herbaceous, aromatic note.
  • 0.5 tsp red pepper flakes Adjust for mild or spicy heat.
  • 0.25 salt To taste; add gradually and then adjust at the end.
  • 0.25 black pepper To taste; freshly ground is best if you have it.
Noodles and finishing greens
  • 8 oz ditalini or egg noodles Added last to keep noodles tender and not overcooked.
  • 2 cup fresh spinach Stir in at the end to wilt without losing color.
Garnish
  • 0.25 Parmesan Shave or grate to serve on top.
  • 0.25 fresh basil Torn or sliced for garnish.

Equipment

  • 1 slow cooker

Method
 

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

Notes

For best texture, add the noodles in the final 30 minutes so they stay tender without turning soft. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because noodles may soften. Dietary swap: use gluten-free ditalini/egg noodles if you need a gluten-free option (keep cook time similar and check doneness).