Crock Pot Italian Chicken Soup Recipe

Crock Pot Italian Chicken Soup is a hearty, comforting, and easy-to-make dish that’s perfect for weeknight dinners or cozy meals on chilly days. Packed with tender chicken, fresh vegetables, Italian herbs, and pasta, this soup is a delightful blend of savory flavors that’s reminiscent of classic Italian comfort food. The slow cooker method allows the ingredients to slowly develop rich flavors while you go about your day. Whether you’re cooking for family, meal prepping, or simply craving something warm, this recipe is a must-try!

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Chop the Vegetables: Dice the onion, mince the garlic, slice the carrots, and celery.
2. Season the Chicken: Lightly season the chicken breasts or thighs with salt and pepper on both sides.

Step 2: Combine Ingredients in Crock Pot

1. Layer the Ingredients: Add the diced onion, garlic, carrots, and celery to the bottom of the crock pot.
2. Add the Chicken: Place the seasoned chicken breasts or thighs on top of the vegetables.
3. Add the Tomatoes and Broth: Pour in the can of diced tomatoes (with juices) and the chicken broth, making sure the chicken is fully submerged.
4. Season the Soup: Sprinkle in the Italian seasoning, dried basil, oregano, bay leaf, and crushed red pepper flakes (if using). Stir to combine the ingredients.

Step 3: Cook the Soup

1. Set the Crock Pot: Cover the crock pot with a lid and cook the soup on Low for 6-8 hours or on High for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Step 4: Shred the Chicken

1. Remove the Chicken: Once the chicken is fully cooked (internal temperature should reach 165°F or 74°C), carefully remove it from the crock pot and place it on a cutting board.
2. Shred the Chicken: Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.

Step 5: Final Seasoning and Serve

1. Cook the Pasta: About 30 minutes before the soup is done, stir in the uncooked pasta and continue to cook on Low until the pasta is tender.
2. Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning by adding more salt, pepper, or Italian herbs as needed.
3. Serve: Ladle the soup into bowls, garnish with freshly grated Parmesan cheese and chopped fresh basil or parsley. Serve with crusty bread for dipping.

Tips for Success

• Pre-Sauté the Vegetables: If you have time, sauté the onion, garlic, carrots, and celery in olive oil before adding them to the crock pot. This will deepen the flavor of the soup.
• Use Bone-In Chicken: For even more flavor, you can use bone-in chicken breasts or thighs and remove the bones after cooking.
• Add Fresh Herbs at the End: If you prefer a more vibrant herb flavor, stir in fresh basil or parsley just before serving rather than adding them during the slow cooking process.
• Cook Pasta Separately: If you’re planning to make this soup ahead of time, cook the pasta separately and add it to individual bowls before serving. This prevents the pasta from becoming mushy when reheated.

Variations

Low-Carb Version:

• Omit the pasta and add more vegetables like zucchini, spinach, or bell peppers to make this soup lower in carbs.

Gluten-Free Option:

• Use gluten-free pasta or substitute the pasta with cooked quinoa or rice for a gluten-free version of this soup.

Creamy Italian Chicken Soup:

• For a creamier version, stir in ½ to 1 cup of heavy cream or half-and-half during the last 30 minutes of cooking.

Add Greens:

• Stir in some fresh spinach or kale during the last 10 minutes of cooking for extra nutrients and a pop of color.

Serving Suggestions

• With Crusty Bread: Serve this hearty soup with warm, crusty bread or garlic bread to dip into the flavorful broth.
• Over Rice: For a twist, serve the soup over a scoop of cooked white or brown rice.
• With a Side Salad: Pair the soup with a light Italian salad dressed with olive oil and balsamic vinegar for a complete meal.

Storage and Reheating

Storage:

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: You can freeze this soup without the pasta for up to 3 months. Store in a freezer-safe container and thaw in the refrigerator overnight before reheating.

Reheating:

• Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally until warmed through. Add a splash of broth or water if the soup has thickened too much.
• Microwave: For individual servings, microwave on high for 2-3 minutes, stirring halfway through.

Nutritional Information

(Per serving, based on 6 servings):

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 5g
• Sodium: 850mg

Conclusion

This Crock Pot Italian Chicken Soup is the perfect comfort food, packed with flavor and hearty ingredients like tender chicken, vegetables, and pasta. The slow cooker method makes it a fuss-free meal that can be prepped in minutes and left to cook while you carry on with your day. Whether you’re feeding a crowd or looking for a make-ahead meal, this soup will leave everyone satisfied. Enjoy it with fresh herbs, Parmesan cheese, and a slice of warm bread for a wholesome and delicious dinner.

Yield: 6

Crock Pot Italian Chicken Soup Recipe

Print

Crock Pot Italian Chicken Soup is a hearty, comforting, and easy-to-make dish that's perfect for weeknight dinners or cozy meals on chilly days. Packed with tender chicken, fresh vegetables, Italian herbs, and pasta, this soup is a delightful blend of savory flavors that’s reminiscent of classic Italian comfort food. The slow cooker method allows the ingredients to slowly develop rich flavors while you go about your day. Whether you're cooking for family, meal prepping, or simply craving something warm, this recipe is a must-try!

Prep Time 15 minutes

Cook Time 3 hours

Ingredients

• For the Soup:
• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 6 cups chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 2 cups fresh spinach or kale, roughly chopped
• 1 cup ditalini pasta or small pasta of choice (optional)
• For Garnish:
• Freshly grated Parmesan cheese
• Fresh basil or parsley, chopped
• Crusty bread (for serving)

Instructions

1. Prep the Chicken and Vegetables:
   Place the chicken breasts (or thighs) in the bottom of your slow cooker. Add the diced onion, sliced carrots, chopped celery, and minced garlic on top of the chicken.
   
2. Add the Remaining Ingredients:
   Pour the diced tomatoes and chicken broth into the slow cooker. Add the cannellini beans, Italian seasoning, dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Stir to combine all the ingredients.
   
3. Slow Cook the Soup:
   Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
   
4. Shred the Chicken:
   Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
   
5. Add Spinach and Pasta (Optional):
   Stir in the fresh spinach or kale. If you’d like to add pasta, cook it separately according to the package instructions, then stir it into the soup just before serving to avoid overcooking.
   
6. Serve:
   Ladle the Italian chicken soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh basil or parsley.
   
7. Serve with Crusty Bread:
   Serve with a slice of crusty bread for dipping.

Notes

• Add Pasta Separately: To keep the pasta from becoming too soft, cook it separately and add it to each serving of soup.
• Chicken Thighs: For extra flavor and tenderness, you can use chicken thighs instead of breasts.
• Make it Creamy: Add a splash of heavy cream or half-and-half at the end for a creamy variation.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.