Slow Cooker Italian Chicken Noodle Soup Recipe You’ll Love

When chilly days call for something warm and soothing, nothing beats a bowl of Italian chicken noodle soup made effortlessly in your slow cooker. This recipe brings together tender chicken, fresh vegetables, and hearty noodles in a savory broth infused with fragrant Italian herbs.

this Recipe

You’ll find this Italian chicken noodle soup recipe simple to prepare and perfect for busy days or a comforting weekend meal. It’s a dish you can count on to satisfy the soul and keep you cozy.

Why You’ll Love This Recipe

• Hands-off slow cooker method lets you set it and forget it.
• Rich, flavorful broth made with fresh herbs and garlic.
• Hearty yet light with tender chicken and perfectly cooked noodles.
• Family-friendly and great for meal prep or leftovers.
• Comfort food with an Italian twist that’s perfect for any season.

Ingredients

Gather these wholesome ingredients to make your Italian chicken noodle soup come to life. Fresh produce and quality herbs make all the difference.

• 1.5 pounds boneless skinless chicken breasts or thighs
• 8 cups low-sodium chicken broth
• 3 medium carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• 8 ounces wide egg noodles
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 4 hours on low or 2.5 hours on high
• Total Time: 4 hours 15 minutes (low setting)
• Servings: 6
• Calories: Approximately 320 per serving

How to Make Slow Cooker Italian Chicken Noodle Soup

1. Start by heating the olive oil in a skillet over medium heat. Add the diced onion, sliced carrots, and celery, sautéing until softened, about 5 minutes.
2. Place the chicken breasts or thighs into the slow cooker. Add the sautéed vegetables, minced garlic, dried basil, oregano, thyme, crushed red pepper flakes (if using), and chicken broth. Season with salt and pepper.
3. Cover and cook on low for 4 hours or on high for 2.5 hours until the chicken is cooked through and tender.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Add the egg noodles to the slow cooker and stir. Cook uncovered on high for an additional 20-30 minutes until the noodles are tender but not mushy.
6. Stir in the chopped fresh parsley and adjust seasoning with more salt and pepper if needed.
7. Ladle the soup into bowls and serve hot, sprinkled with grated Parmesan cheese if you like.

Tips for the Best Results

• Use boneless, skinless chicken thighs for extra moist and flavorful meat.
• Don’t add noodles too early; they can become overly soft or mushy.
• If you prefer, substitute wide egg noodles with gluten-free pasta or rice noodles.
• For deeper flavor, sauté the vegetables before adding to the slow cooker.
• Fresh herbs can be added just before serving to brighten the soup.

Storage and Reheating

Store any leftover Italian chicken noodle soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth, so you might want to add a splash of chicken broth or water when reheating to loosen it up.

If freezing, omit adding noodles beforehand. Freeze the soup in a sealed container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and cook noodles fresh when reheating on the stove.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs, but cooking time may be longer. Ensure the chicken is fully cooked before shredding and adding noodles.

How do I keep the noodles from getting mushy?

Add the noodles during the last 20-30 minutes of cooking and cook just until tender. Overcooking will cause them to become mushy.

Can I make this soup without a slow cooker?

Absolutely. You can cook the chicken and vegetables in a large pot on the stove, then simmer until tender before adding noodles and cooking until done.

What are good substitutions for egg noodles?

You can use any pasta you like, including gluten-free or whole wheat noodles. Rice noodles or even small pasta shapes like elbow macaroni work well too.