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!
Servings: 10
Calories: 267kcal
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
- ⅛ teaspoon black pepper
- 500 grams Large shell pasta or pasta of your choice
- 1 cup spinach fresh or frozen
- ½ cup parmesan cheese
- 1½ 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!
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
