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Slow Cooker Italian Chicken Noodle Soup

Slow Cooker Italian chicken noodle soup with tender shredded chicken and al dente ditalini noodles cooked at the end for a fresh bite. Tomato-kissed broth with Italian seasoning, red pepper flakes, zucchini-not included here, plus cannellini beans and spinach for a hearty, spoonable 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
  • 1.5 lb chicken thighs
Vegetables
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 2 cup fresh spinach added at end
Canned & Pantry
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans drained
  • 1 count chicken broth 8 cups
  • 2 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 oz ditalini or egg noodles added last 30 min
  • 1 parmesan for garnish
  • 1 fresh basil for garnish
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the soup base
  1. Add chicken thighs, sliced carrots, sliced celery, diced onion, minced garlic, diced tomatoes, drained 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 High for 3-4 hours until the chicken is fully cooked and tender, with gentle simmering visible around the edges.
Shred chicken and add noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the Crockpot.
  2. Add ditalini or egg noodles, then cook on High for 20-30 minutes until tender, with the noodles visibly plumping in the broth.
Finish with spinach and season
  1. Stir in fresh spinach and cook for 5 minutes until wilted, turning bright green and soft.
  2. Season with salt and black pepper to taste, then serve topped with parmesan shavings and fresh basil.

Notes

For best flavor, let the soup stand 5-10 minutes after the noodles are tender so the broth thickens slightly. Refrigerate in a sealed container up to 3-4 days; reheat gently on the stove or in the microwave. Freezing is not recommended once noodles are added, since texture can soften. Dietary swap: use low-sodium broth and ensure your parmesan is optional to keep it lower-sodium without changing the method.