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Slow Cooker Italian Chicken Noodle Soup

Slow cooker Italian chicken noodle soup combines tender shredded chicken, vegetables, tomatoes, and Italian seasoning in a savory broth. Egg noodles are cooked separately and stirred in just before serving for a hearty soup with noodles that stay tender.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 ribs celery sliced
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 2 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 bay leaf
  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 8 cups low-sodium chicken broth
For the noodles
  • 2 qt water
  • 1 tbsp kosher salt
  • 8 oz wide egg noodles
For serving
  • 0.25 cup fresh parsley chopped
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 6-quart slow cooker

Method
 

Build and slow-cook the soup
  1. Add the onion, carrots, celery, garlic, tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, pepper, and bay leaf to a 6-quart slow cooker.
  2. Nestle the thawed chicken breasts into the vegetables and pour in the chicken broth.
  3. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the vegetables are tender.
Cook the noodles and finish
  1. Transfer the chicken to a plate.
  2. Remove and discard the bay leaf.
  3. While the chicken rests, bring the water and 1 tablespoon kosher salt to a boil in a 4-quart saucepan.
  4. Add the egg noodles and cook according to package directions until just tender.
  5. Drain the noodles.
  6. Shred the chicken with two forks.
  7. Return the shredded chicken to the slow cooker.
  8. Stir in the drained noodles.
Serve the soup
  1. Ladle the soup into bowls and top with parsley and Parmesan.

Notes

For tender noodles, cook them separately and stir them in just before serving. Refrigerate leftovers for up to 4 days; freeze without the noodles for up to 3 months. For dairy-free servings, omit the Parmesan.