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Easy Slow Cooker Creamy Chicken Soup with Pasta and Spinach

5 from 5 votes

Nutrition

Serving: 1grams | Calories: 267kcal | Carbohydrates: 24g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 1232mg | Fiber: 3g | Sugar: 4g

The provided nutrition information is automatically calculated. Accuracy is not guaranteed.

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This Slow Cooker Creamy Chicken Soup with Pasta and Spinach is flavorful with a smooth and velvety texture. Packed with vegetables, it's the perfect dish for a cold day or when you're feeling under the weather.

A soup ladle lifting up some creamy chicken soup out of the slow cooker.

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Making soup in my slow cooker is one of my favorite things to do, especially on a day like today when I woke up to an early spring snowstorm.

This creamy chicken and pasta soup is so quick and easy to prepare. Very little prep is involved, which is perfect for a busy day.

For another easy chicken recipe, make Crockpot Chicken and Dumplings or this Slow Cooker Chicken Tikka Recipe.

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💗 Why this recipe works

🥘 Ingredient notes and substitutions

This recipe can easily be made with ingredients you likely already have on hand. If not, pick them up at your local grocery store.

A picture of all the ingredients needed to make creamy chicken and pasta soup.

See the printable recipe card below for quantities and a full list of ingredients.

🔪 How To Make Creamy Chicken Soup with Pasta and Spinach in Crock Pot

Carefully cut chicken breasts in half so that they are not as thick and place them in the slow cooker.

Chicken breasts placed in the slow cooker.

Add the diced onion on top of the chicken.

The diced onion placed on top of the chicken breasts in the slow cooker.

Add diced carrot on top of the onion.

Diced carrots placed on top of the onion in the slow cooker.

Add the remaining ingredients of chopped garlic, chicken stock, Italian seasoning, garlic powder, parsley, seasoning salt, and pepper.

The seasoning and broth added to the ingredients in the slow cooker.

Put the lid on and set it on high for 3-4 hours or low for 6-8 hours.

Remove chicken from the slow cooker and shred it using two forks, or shred it right in the slow cooker. The chicken will be so tender it will easily break apart.

Return the shredded chicken to the pot. Add in uncooked pasta shells and fresh spinach.

Mix together cream and cornstarch. Pour into slow cooker. Mix the soup well. Put the lid back on.

Turn the slow cooker to high, and cook for an additional 20-30 minutes.

Stir in parmesan cheese, garnish with fresh parsley, and serve with Grandma's Air Buns, Irish Soda Bread Without Buttermilk, or Homemade Biscuits With No Milk.

A serving spoon scooping up some of the creamy chicken soup out of the slow cooker.

🥣 Stovetop Instructions

This creamy chicken pasta soup can also be made on the stove in a large Dutch oven. To make this soup on the stove:

Storage

📖 Variations

💭 Expert Tips

❓ Recipe FAQs

How do I reheat this soup?

Take out the amount you want to eat, place it in a pot, and reheat. If the soup is frozen, place it in the fridge to defrost. Alternatively, you can place the soup that is still partially frozen in a pot and reheat it very slowly on the stove. You don't have to wait for the whole thing to defrost before you reheat it.

Do you cook pasta before adding to the chicken soup?

For this recipe, uncooked pasta noodles are added to the crock pot. There is enough liquid in the pot to cook the noodles.

How do you thicken broth for chicken and noodles?

If you want your broth thicker, add more of the cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) until the desired consistency is reached.

A closeup of a bowl of creamy chicken soup on a table.

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Printable Recipe

A closeup of a spoon lifting up some creamy chicken soup out of the slow cooker.
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5 from 5 votes

Easy Slow Cooker Creamy Chicken Soup with Pasta and Spinach

This Slow Cooker Creamy Chicken Soup with Pasta and Spinach is flavorful with a smooth and velvety texture. Packed with vegetables, it's the perfect dish for a cold day or when you're feeling under the weather. This creamy soup doesn't require any pre-cooking of ingredients ahead of time; all you have to do is toss everything into your crockpot before work and come home hours later to a hot meal waiting for you!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 10
Calories: 267kcal
Author: Jeri Walker

Equipment

  • Slow cooker

Ingredients

  • 3 chicken breasts sliced in half
  • 7 cups chicken broth
  • 4 medium carrots
  • 1 onion diced
  • 4 cloves garlic chopped
  • 2 teaspoon Italiano seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon parsley
  • ¾ teaspoon seasoning salt
  • teaspoon black pepper
  • 500 grams Large shell pasta or pasta of your choice
  • 1 cup spinach fresh or frozen
  • ½ cup parmesan cheese
  • cups light cream 10% or 18%
  • 2 tablespoon cornstarch

Instructions

  • Carefully cut chicken breasts in half so they are not as thick and place them in the slow cooker.
  • Next, add in diced onion, diced carrot, chopped garlic, chicken broth, Italiano seasoning, garlic powder, parsley, seasoning salt, and pepper. Put the lid on and set it on high for 3-4 hours or low for 6-8 hours.
  • Remove chicken from slow cooker and shred using 2 forks, or shred it right in the slow cooker. The chicken will be so tender it will easily break apart.
  • Add in uncooked pasta shells and spinach. Mix cream and cornstarch and pour into slow cooker. Mix it well.
  • Put the lid back on. Turn the slow cooker to high, and cook for another 20-30 minutes.
  • Stir in parmesan cheese just before serving! Enjoy!

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Notes

  • Add more chicken broth to thin the broth for a thinner chicken pasta soup.
  • Some pasta is very starchy, and when it is added to the soup uncooked, it may have a starchy taste. To avoid this, cook the pasta on the stove as you normally would, drain the water, and add the cooked pasta to the slow cooker just before serving.
  • You can use heavy cream for a richer-tasting soup, but to reduce calories, I use half-and-half (10%) or coffee cream (18%) instead of whipping cream (35%). If you add regular milk to the hot soup, it might curdle.
  • This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just leave some headspace for the soup to expand slightly when it freezes.

Nutrition

Serving: 1grams | Calories: 267kcal | Carbohydrates: 24g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 1232mg | Fiber: 3g | Sugar: 4g

The provided nutrition information is automatically calculated. Accuracy is not guaranteed.

Love this recipe?Follow Winding Creek Ranch on Pinterest!!

More Easy & Delicious Soup & Stew Recipes

About Jeri Walker

Jeri Walker is a recipe developer, food photographer, and recipe writer. She creates easy, flavor-packed recipes for the smoker, air fryer, and busy home kitchens that are designed to work every time. Her recipes and grilling expertise have been featured on MSN, FoodTalk, The Kitchn, Trivet Recipes, and more. When she’s not testing new recipes, she’s usually behind the camera or planning what to cook next.

Comments

  1. Kristina says

    5 stars
    My family enjoyed this soup and asked for it again already. I love slow cooker recipes like this, where I can truly leave it for the entire time.

    • Jeri says

      I'm so glad you liked it! I love slow cooker recipes too!

  2. Serena says

    5 stars
    I'm such a fan of slow cooker soup recipes. So great for busy weeknight meals.

  3. Andréa Janssen says

    5 stars
    We loved this recipe. It's so easy to prepare and the slow cooker does all the work. It was really delicious!

5 from 5 votes (2 ratings without comment)

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