Creamy Italian Slow Cooker Chicken Noodle Soup
A hearty one-pot soup that combines Cajun-seasoned chicken, tender pasta, vegetables, Parmesan, and a creamy broth. Tomatoes and Worcestershire sauce add depth, while optional lemon, parsley, and green onions provide a fresh finish.
Print Pin Servings: 6
Ingredients
- 1 tbsp oil
- 1 pound boneless and skinless chicken breasts or thighs
- 1 tsp cajun seasoning
- 1 tbsp butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 4 cloves garlic, chopped
- 1 tsp thyme, chopped
- 1 tsp cajun seasoning
- 6 cups chicken broth
- 1 can (14.5 ounce) diced tomatoes (optional)
- 1 tbsp worcestershire sauce (gluten-free for gluten-free)
- 8 ounces pasta (such as ditalini or shells) (gluten-free for gluten-free)
- 1/2 cup heavy/whipping cream (optional)
- 1/3 cup parmigiano reggiano (parmesan cheese), grated
- 1 tbsp lemon juice (optional)
- 2 tbsp parsley, chopped (optional)
- 2 green onions, thinly sliced (optional)
- cayenne, salt and pepper to taste
Instructions
- Heat the oil in a large saucepan over medium-high heat. Season the chicken with the cajun seasoning, add it to the pan, and cook until golden brown, about 2-4 minutes per side. Remove the chicken and set it aside.
- Melt the butter in the same saucepan. Add the onion, celery and bell pepper and cook until tender, about 5-7 minutes.
- Stir in the garlic, thyme, and cajun seasoning. Cook until fragrant, about a minute.
- Pour in the broth and add the chicken, diced tomatoes, worcestershire sauce, and pasta. Bring everything to a boil, then reduce the heat and simmer until the pasta is al-dente tender, about 7 minutes.
- Remove the chicken from the saucepan. Slice or shred it, then return it to the pot.
- Turn off the heat. Add the cream and parmesan, stirring until the cheese melts into the broth.
- Stir in the lemon juice, parsley and green onions. Season with cayenne, salt and pepper to taste before serving.
