Ingredients
Equipment
Method
Slow cook the soup base
- Add chicken thighs, carrots, celery, onion, garlic, diced tomatoes, cannellini beans, chicken broth, Italian seasoning, dried basil, and red pepper flakes to the slow cooker. Spread everything into an even layer so the chicken cooks uniformly.
- Cover and cook on Low for 6-8 hours, until the chicken is very tender and can be shredded easily. Visual cue: the broth should look lightly thickened and fragrant around the edges.
Shred, cook noodles, and finish
- Remove the chicken from the pot and shred it with two forks, then return the shredded chicken to the slow cooker. Visual cue: shredded pieces should fall apart in strands.
- Add ditalini or egg noodles to the pot and cook on High for 20-30 minutes, until tender. Visual cue: noodles should be cooked through with no chalky center.
- Stir in fresh spinach and cook for 5 minutes until wilted. Visual cue: the spinach should turn bright green and soften into the broth.
- Season the soup with salt and pepper to taste, then serve with parmesan and fresh basil. Visual cue: garnish should sit on top of the hot broth so it looks fresh.
Notes
Pro tip: add the noodles only during the final High-cook window so they stay springy instead of soaking up all the broth. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not ideal because noodles and spinach can soften after thawing. For a dietary swap, use low-sodium chicken broth and adjust salt at the end to keep it lighter.