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.

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.

Jump to:

• 💗 Why this recipe works
• 🥘 Ingredient notes and substitutions
• 🔪 How To Make Creamy Chicken Soup with Pasta and Spinach in Crock Pot
• 🥣 Stovetop Instructions
• Storage
• 📖 Variations
• 💭 Expert Tips
• ❓ Recipe FAQs
• More Soup Recipes You'll Love
• Recipe
• 👩🏻‍🍳 About Jeri
• Comments

💗 Why this recipe works

• Quick prep time of only 15 minutes.
• You will love the tender chicken in this fantastic recipe.
• This hearty soup is full of healthy veggies.
• It has so much flavor. Everyone will think you spent hours in the kitchen!
• This is the ultimate comfort food on a chilly day.
• You will love the creamy broth.
• It can be made and refrigerated in advance, so dinner is ready to go when needed!

🥘 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.

• Chicken breasts, sliced in half. I used boneless, skinless chicken breasts. You can also use boneless skinless chicken thighs, rotisserie chicken, leftover turkey, leftover chicken from smoked chicken breasts, air fryer chicken, or instant pot chicken.
• Chicken broth. I used homemade chicken stock, but you can use any kind of stock, including smoked chicken bone broth.
• Carrots, diced.
• Onion, diced. I used yellow onions, but any kind will work.
• Garlic cloves, chopped.
• Italian seasoning.
• Garlic powder.
• Parsley.
• Seasoning salt.
• Black pepper.
• Shell pasta. You can also use any pasta of your choice. The best kind of pasta is small pasta that cooks quickly.
• Half and half cream.
• Cornstarch
• Spinach, fresh or frozen. I used fresh baby spinach.
• Parmesan cheese. You can also add in some mild cheddar cheese, or add in extra parmesan cheese if you like it cheezy.

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.

Add the diced onion on top of the chicken.

Add diced carrot on top of the onion.

Add the remaining ingredients of chopped garlic, chicken stock, Italian 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 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.

🥣 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:

• Dice chicken breasts into small pieces and brown them in olive oil over medium-high heat.
• Add onion, garlic, and carrots and saute, stirring frequently.
• When the chicken is no longer pink, add the chicken broth and the seasonings. Simmer until the vegetables are tender.
• Meanwhile, cook pasta in a separate pot until al dente.
• Drain the pasta and add to the soup in the pot. Add spinach.
• Whisk together the cream and cornstarch. Add to the soup to thicken.
• Add the parmesan cheese and serve!

Storage

• Let the soup cool to room temperature, then immediately put it in an airtight container.
• This soup will last in the fridge in an airtight container for 3-4 days.
• You can place soup in a container with a tight-fitting lid in the freezer for up to 3 months. Leave some headspace as the soup will expand slightly when it freezes.

📖 Variations

• Vegetarian: Skip the chicken and add extra vegetables such as zucchini, peas, celery, chickpeas, or black beans.
• Dairy-free: Skip the parmesan cheese and cream. It will still be delicious without it.
• Gluten-Free: Use gluten-free pasta.
• Low-carb: Use zucchini noodles or sweet potato noodles. Add near the end of cooking time.
• Low sodium: Use less seasoning salt and low-sodium chicken broth, or make your own broth.

💭 Expert Tips

• 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.

❓ Recipe FAQs

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