Can I use a different pasta shape?

Absolutely. Rotini is great because it holds broth, but penne, shells, or bowties work too. Just keep an eye on cook time during that final 20–30 minutes.

How do I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge for 3–4 days . One note: pasta keeps soaking up broth as it sits, so leftovers may thicken. Add a splash of chicken broth when reheating to bring it back to soup glory.

Can I freeze this soup?

You can, but for best texture, freeze it before adding the pasta . Cook the base, shred the chicken, cool completely, then freeze. When you’re ready to eat, reheat and add fresh pasta at the end.

Can I swap chicken breasts for thighs?

Yes! Boneless skinless thighs are a little richer and stay extra tender. Cook time stays about the same.

What if I only have regular salt instead of garlic salt?

Use 1 teaspoon salt (or start with ¾ teaspoon), and add ½–1 teaspoon garlic powder . Taste and adjust at the end.

6 Delicious Crockpot Italian Chicken Soup Secrets

Name: Crockpot Italian Chicken Soup
Prep time: 15 min
Cook time: PT-490933H41M47S
Total time: 8 h 15 min
Cuisine: italian
Ingredients: 2 boneless, skinless chicken breasts; 1 onion, chopped; 1 can (15 oz) diced tomatoes; 1 red bell pepper, chopped; 4 carrots, peeled and diced; 2 tablespoons Italian seasoning; 1 teaspoon garlic salt; 1 bay leaf; 1 teaspoon salt; ½ teaspoon black pepper; 8 cups chicken broth; 16 oz rotini pasta; 1 cup shredded parmesan cheese (for topping)

Description

This Crockpot Italian Chicken Soup is cozy, hearty, and full of slow-cooked comfort. Tender shredded chicken, pasta, and vegetables simmer in a flavorful Italian broth that practically cooks itself. Perfect for busy weeknights or chilly evenings when you want a warm, homemade meal without the fuss.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 onion, chopped
1 can (15 oz) diced tomatoes
1 red bell pepper, chopped
4 carrots, peeled and diced
2 tablespoons Italian seasoning
1 teaspoon garlic salt
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
8 cups chicken broth
16 oz rotini pasta
1 cup shredded parmesan cheese (for topping)

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Instructions

Place all ingredients except the pasta and parmesan cheese in a 6-quart crockpot.
Cover and cook on low for 8–10 hours or high for 4–5 hours, until the chicken is tender.
Remove the chicken, shred it, and return it to the crockpot.
Stir in the uncooked rotini pasta, cover, and cook on high for 20–30 minutes, or until the pasta is cooked through.
Stir well, ladle into bowls, and top with shredded parmesan cheese before serving. Enjoy!

Notes

Pasta tip: Add pasta near the end to prevent it from getting mushy.

Thicker soup? Let it rest uncovered for 10 minutes before serving.

Leftovers: Store in the fridge for up to 4 days. Add a splash of broth when reheating.

Freezer-friendly: Freeze before adding pasta. Reheat and add pasta fresh when serving.

Prep Time: 15 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: italian

Nutrition

Serving Size: 1 Serving
Calories: 385 kcal
Sugar: 7 g
Sodium: 980 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 75 mg