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crock pot creamy italian noodle with chicken
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Creamy Italian Slow Cooker Chicken Noodle Soup

Warm up with our scrumptious Creamy Italian Slow Cooker Chicken Noodle Soup! 🥣👩‍🍳
Course Side
Cuisine Italian
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4 - 6 plates
Author Slow Cooker Society

Ingredients

  • 1-1.5 lbs boneless skinless chicken breasts (or thighs if you're feeling frisky)
  • 2 carrots thinly sliced (about 1 cup)
  • 2 celery stalks diced (about 1 cup)
  • 1 medium onion finely chopped (don't worry, I won't judge if you cry while chopping)
  • 4 garlic cloves minced (or more if you're a garlic fiend like me)
  • 1 cup roasted red peppers chopped (from a jar is fine, we're all friends here)
  • 6 cups low-sodium chicken broth
  • 2 tsp Italian seasoning store-bought or homemade, you do you
  • Salt and freshly ground black pepper to taste
  • 1 cup heavy cream this is where the magic happens
  • ½ cup grated Parmesan cheese plus extra for serving (because more cheese is always better)
  • 4 cups egg noodles or any pasta shape that makes you happy
  • ¼ cup fresh parsley chopped (for a pop of color and freshness)
  • Pro tip: If you're avoiding dairy you can substitute the heavy cream with coconut cream and omit the Parmesan. It'll have a slightly different flavor, but still be delicious!

Instructions

  • Toss in the chicken, carrots, celery, onion, garlic, and roasted red peppers. It's like a little veggie party in there!
  • Pour in the chicken broth and sprinkle in the Italian seasoning, salt, and pepper. Give it a quick stir. No need for a workout here; we're making soup, not butter.
  • Cover and let your slow cooker work its magic. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. This is the perfect time to binge-watch that show everyone's been talking about.
  • Once time's up, carefully remove the chicken and shred it using two forks. It should be so tender it practically falls apart on its own.
  • Return the shredded chicken to the slow cooker. Now for the good part - stir in the heavy cream and Parmesan cheese. This is what takes this soup from "Meh" to "Marry me!"
  • Add the egg noodles and cook for another 30 minutes on HIGH until they're tender but still have a bit of bite. Nobody likes mushy noodles, am I right?
  • Stir in the fresh parsley, taste, and adjust seasoning if needed. You're the boss, applesauce!