Creamy Italian Slow Cooker Chicken Noodle Soup
A creamy chicken noodle soup with roasted red peppers, spinach, Parmesan, herbs, and tender pasta. Everything comes together in the slow cooker for a comforting, satisfying meal with minimal hands-on preparation.
Print Pin Servings: 4
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.
