Creamy Italian Crockpot Chicken Noodle Soup Recipe

Chicken noodle soup is one of my favorite all-time classic soups to keep me warm. Ashley. The Recipe Rebel on YouTube takes a different twist on chicken noodle soup by making it creamy with bursting flavors. Crockpot recipes are usually easy and simple, so this is a great recipe with clear instructions. Honestly, this looks like a great alternative if I’m looking for more of a hearty and wholesome chicken noodle soup. The creaminess from this recipe looks amazing and would satisfy my cravings if I’m craving some type of pasta soup. I’m used to regular long noodles instead of the ones she added in this recipe.

Ingredients:

• 3 cups low sodium chicken broth
• 1 boneless skinless chicken breast (or two small)
• 1/2 cup roasted red peppers
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon black pepper
• 3/4 cup light cream or whole milk
• 1 tablespoon corn starch
• 2 cups Catelli Bistro Fusili pasta
• 1 cup fresh spinach finely chopped
• 1/3 cup Parmesan cheese shredded

Directions:

First, add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil, and pepper to the slow cooker. Then, cook on HIGH for 3 hours or LOW for 6 hours until chicken is cooked through. Remove the chicken from the slow cooker and shred with two forks. Place the chicken back into the slow cooker.

Next, add pasta, spinach into the pot. Then, whisk light cream or milk and corn starch. Continue to watch Ashley. The Recipe Rebel tutorial on YouTube for full instructions on how to finish making this creamy Italian chicken noodle soup.

Overall, this recipe definitely is added to my list because I love how different this chicken noodle soup is compared to what I am used to. It gives the best of both worlds because it’s pasta and soup combined.