Warm, creamy, and filled with tender chicken, pasta, spinach, and Parmesan,
this Creamy Italian Slow Cooker Chicken Noodle Soup is the kind of dinner that makes
a chilly evening feel instantly cozier.
What makes this soup one I’d reach for instead of an everyday chicken noodle soup is the creamy Italian twist.
Roasted red peppers add another layer of flavor, while oregano, basil, parsley, garlic,
spinach, and Parmesan turn a familiar bowl of chicken and noodles into something a little more interesting.
And it’s still wonderfully simple. The recipe only needs 15 minutes of prep,
and most of the cooking happens without much attention from you.
Add the pasta, spinach, and creamy mixture toward the end, finish it with Parmesan, and you have a cozy dinner ready to ladle into bowls.
Why You’ll Love This Recipe
This is chicken noodle soup when you’re craving something a little creamier and cozier. It has everything that makes the classic so satisfying—tender chicken, plenty of broth, and pasta—but roasted red peppers, Italian herbs, spinach, cream, and Parmesan give every bowl extra flavor.
I especially love how little hands-on cooking it requires. Once the chicken, broth, peppers, and seasonings are in the slow cooker, you can leave them to cook for several hours. When you’re nearly ready to eat, shred the chicken, stir in the remaining ingredients, and let the pasta cook until tender.
The Parmesan is the finishing touch. Stirred in right before serving, it melts into the creamy broth and brings all those Italian-inspired flavors together.
Ingredients You’ll Need
Here’s what you’ll need to make this creamy Italian chicken noodle soup:
- Chicken Broth – Low sodium chicken broth creates the savory base of the soup while giving you better control over the saltiness.
- Chicken Breast – One boneless, skinless chicken breast (or two small ones) cooks right in the broth until tender enough to easily shred.
- Roasted Red Peppers – These add a subtle sweetness, extra flavor, and a pop of color to the creamy broth.
- Dried Parsley – Adds a mild herby flavor that works beautifully with the other Italian-inspired seasonings.
- Garlic – A little minced garlic gives the broth extra savory depth.
- Salt – Brings out all the flavors in the chicken, herbs, and creamy broth.
- Dried Oregano and Basil – These are the Italian-inspired herbs that give this chicken noodle soup its warm, aromatic flavor.
- Black Pepper – Just a small amount adds a gentle peppery finish without overpowering the soup.
- Light Cream or Whole Milk – Either one creates the creamy base. Light cream will make the soup richer, while whole milk keeps it a little lighter.
- Corn Starch – Whisked with the cream or milk, it helps thicken the broth and gives the soup its creamy consistency.
- Short Pasta – Use your favorite short pasta shape. It cooks right in the slow cooker near the end, soaking up some of that flavorful broth.
- Fresh Spinach – Finely chopped spinach adds freshness, color, and some extra greens to every bowl.
- Parmesan Cheese – Stirred in at the very end, Parmesan adds a salty, cheesy richness and helps bring the creamy Italian flavors together.
Step-by-Step Instructions
Start with the chicken and seasonings
- Add the chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil, and pepper to a 2.5–4 quart slow cooker.
- Cook everything on high for 3 hours or low for 6 hours. During this time, the chicken cooks right in the seasoned broth while the roasted peppers, garlic, and herbs add their flavor to the soup.
Shred the chicken
- Once the chicken is cooked through, remove it from the slow cooker and use two forks to shred it.
- Add the shredded chicken straight back to the slow cooker.
Make it creamy
- Whisk the cream or milk and corn starch together before adding them to the soup. Then add the pasta and finely chopped spinach.
- This is where the soup starts to become the creamy chicken noodle soup you’ve been waiting for. The spinach adds a little color, and the pasta cooks directly in that flavorful broth.
Cook the pasta and finish with Parmesan
- Turn the slow cooker to high and cook for 15–20 minutes, or until the pasta is al dente or as tender as you like it. Depending on your slow cooker, the pasta can take up to 30 minutes.
- Once it’s ready, turn off the slow cooker and stir in the shredded Parmesan cheese.
- Then grab your bowls and serve the soup right away!
Expert Tips
Keep an eye on your pasta. Slow cookers don’t all heat at exactly the same rate, so start checking the noodles around the 15-minute mark. They can take up to 30 minutes, but you want to catch them when they have the texture you enjoy.
Serve the soup while it’s fresh. Pasta loves to soak up broth. The longer it sits in the soup, the more liquid it will absorb, so this recipe is especially good served soon after the Parmesan goes in.
Planning for leftovers? Cook the pasta separately. The original recipe gives you the option of boiling the pasta separately in salted water. I like this approach when I know there will be soup left for another day because the noodles won’t spend hours sitting in the broth.
Whisk before you pour. Mix the cream or milk thoroughly with the corn starch before adding it to the slow cooker. This helps the corn starch blend smoothly into the soup.
Know your slow cooker. The recipe works with a 2.5–4 quart slow cooker, but cooking speeds can vary from one appliance to another. Use the recipe times as your guide and check the pasta for doneness toward the end.
Recipe Variations
One of the nice things about this soup is that the recipe already gives you a few simple choices without requiring you to change its basic character.
For the creamy component, you can use light cream or whole milk. Light cream will naturally give you a richer result, while whole milk keeps things a little lighter.
The recipe also leaves the short pasta up to you. Choose your favorite short shape, keeping in mind that different pasta shapes can have slightly different cooking times.
For the chicken, use one boneless, skinless chicken breast or two small ones, as called for in the recipe.
And if you’d rather have more control over the texture of the noodles, cook the pasta separately in a pot of boiling salted water instead of adding it directly to the slow cooker. Add it when you serve the soup so it doesn’t have as much opportunity to absorb the broth.
Storage & Reheating
This soup can be stored in an airtight container in the refrigerator for up to 4 days, making it handy when you’d like to turn tonight’s dinner into tomorrow’s lunch.
Just remember that pasta continues absorbing liquid as it sits. If you store the noodles in the soup, don’t be surprised if the broth is noticeably thicker the following day.
This is another reason cooking the pasta separately can be helpful when you’re planning ahead. Keep it apart from the soup and combine the two when serving.
For longer storage, you can freeze the soup for up to 3 months, but leave out the pasta for the best texture. Let the soup cool completely before freezing. When you’re ready for another bowl, thaw it in the refrigerator, warm it on the stove, and serve it with freshly cooked pasta.
Creamy Italian Slow Cooker Chicken Noodle Soup
Ingredients
- 4 cups low sodium chicken broth
- 1 boneless skinless chicken breast, (or two small)
- 1/2 cup roasted red peppers
- 1 tsp dried parsley
- 1 tsp minced garlic
- 3/4 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp black pepper
- 3/4 cup light cream or whole milk
- 1 tbsp corn starch
- 2 cups short pasta, (about 160 grams)
- 1 cup fresh spinach, finely chopped
- 1/3 cup Parmesan cheese, shredded
Instructions
- Place the chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil, and black pepper in a 2.5–4 quart slow cooker. Cover and cook on high for 3 hours or low for 6 hours, until the chicken is fully cooked.
- Take the chicken out of the slow cooker. Using two forks, shred the meat, then return the shredded chicken to the soup.
- Whisk the cream or milk together with the corn starch until combined. Pour this mixture into the slow cooker, then add the pasta and finely chopped spinach.
- Set the slow cooker to high and continue cooking for 15–20 minutes, or until the pasta reaches al dente or your preferred tenderness. Depending on the pasta and slow cooker, this step may require up to 30 minutes. Switch off the slow cooker, stir in the shredded Parmesan cheese, and serve immediately.
Notes
Recipe Notes
Nutrition
Calories: 286kcal | Carbohydrates: 29g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 765mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1085IU | Vitamin C: 11mg | Calcium: 153mg | Iron: 1.6mgServing Suggestions
A steaming bowl of this creamy chicken noodle soup doesn’t need much alongside it. With chicken, pasta, spinach, and a creamy Parmesan broth all in one bowl, it’s satisfying enough to make a meal on its own.
But if there’s one thing I’d put next to it, it’s crusty bread. It’s perfect for dipping into that creamy broth and catching the last bits of Parmesan at the bottom of the bowl.
Dinner rolls or garlic bread would be delicious here too, especially with the soup’s garlic, oregano, basil, roasted red peppers, and Parmesan.
If you’d like something green alongside it, keep things simple with roasted green beans, broccoli, or a fresh salad.
Then serve everything while the soup is piping hot and the pasta is just tender. Cozy dinner, done.
Recipe FAQs
1. Can I use chicken thighs instead of chicken breast?
Yes, you can use boneless, skinless chicken thighs in place of the chicken breast. They’re a great option if you prefer dark meat and will still shred nicely once cooked.
2. Do I need to cook the pasta before adding it?
No, you do not need to cook the pasta first. Add the dry pasta right to the slow cooker with the cream mixture and spinach. It should take about 15–20 minutes on high, although some slow cookers may take up to 30 minutes.
3. How do I keep the pasta from getting too soft?
Make sure you add the pasta near the end and check it as it cooks. Once it reaches al dente or your desired tenderness, turn off the slow cooker and serve. You can also cook the pasta separately and add it to each bowl if you’re planning on leftovers.
4. Can I use whole milk instead of light cream?
Yes, either one works. Light cream will give the soup a richer, creamier texture, while whole milk keeps it a little lighter. Just make sure to whisk it with the corn starch before adding it to the slow cooker.
5. What’s the best way to reheat leftovers?
You can reheat the soup gently on the stovetop or in the microwave until hot. Keep in mind that the pasta will soak up more of the broth as it sits, so leftovers will naturally be a little thicker. If you cooked the pasta separately, simply add it after reheating the soup.
