Discover the deliciousness of Crock-Pot Italian Chicken Soup, a comforting and flavor-packed meal that’s perfect for any day of the week. This hearty soup is filled with tender chicken, fresh vegetables, and Italian herbs, all simmered together in a rich, savory broth. Simple to make and bursting with flavor, this soup is a warm, nourishing dish that your whole family will love.

One of our favorite family traditions is gathering around the table for a warm, homemade meal, especially on chilly evenings. This Crock-Pot Italian Chicken Soup quickly became a beloved dish in our household. It all started when I was looking for a simple, yet satisfying recipe that I could prepare in advance and let the Crock-Pot work its magic.

The first time I made this soup, the aroma that filled the house was simply irresistible. As we sat down to dinner, my husband and kids couldn’t wait to dig in. The tender chicken, fresh vegetables, and rich Italian flavors were a hit, and from that moment on, this soup became a regular on our dinner menu. It’s perfect for busy days, as I can prepare it in the morning and come home to a ready-to-eat, comforting meal. I’m excited to share this recipe with you, so you can experience the same joy and warmth it brings to our family.

Why You’ll Love Crock-Pot Italian Chicken Soup

Easy to Make: Let the Crock-Pot do the work for you with minimal prep time.
Hearty and Nutritious: Packed with tender chicken and fresh vegetables.

Flavorful Broth: Rich Italian herbs and spices create a deliciously savory soup.
Perfect for Any Occasion: Great for family dinners, meal prep, or serving guests.

Ingredients Notes For Crock-Pot Italian Chicken Soup

Chicken: Use boneless, skinless chicken breasts or thighs for tender, juicy meat.
Vegetables: A mix of carrots, celery, zucchini, and spinach add color and nutrition.
Broth: Chicken broth creates a rich, savory base for the soup.

Italian Herbs: A blend of oregano, basil, and thyme infuses the soup with classic Italian flavors.

Recipe Steps:

Prepare the Ingredients:
- Dice 1 large onion, 2 carrots, and 2 celery stalks.
- Mince 3 cloves of garlic.
- Chop 2 medium zucchinis.
- Rinse and roughly chop 2 cups of fresh spinach.
- Cut 1.5 pounds of boneless, skinless chicken breasts or thighs into bite-sized pieces.
Assemble in the Crock-Pot:
- In the Crock-Pot, add the diced onion, carrots, celery, minced garlic, and chopped zucchini.
- Place the chicken pieces on top of the vegetables.
- Add 6 cups of chicken broth, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of dried thyme, and 1 bay leaf.
- Season with salt and pepper to taste.

Cook the Soup:
- Cover the Crock-Pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
Finish the Soup:
- About 30 minutes before serving, add the chopped spinach to the Crock-Pot. Stir to combine and cook until the spinach is wilted.
Serve:
- Remove the bay leaf before serving. Ladle the soup into bowls and enjoy your hearty, flavorful Crock-Pot Italian Chicken Soup!

Storage Options:

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations & Substitutions:

Vegetarian Option: Substitute chicken with white beans or chickpeas and use vegetable broth.

Add Pasta: Stir in cooked pasta such as ditalini or orzo for a heartier soup.
Different Greens: Use kale or Swiss chard instead of spinach for a different texture and flavor.

Print Recipe

Ingredients

Scale

1 large onion, diced
2 carrots, diced

2 celery stalks, diced
3 cloves garlic, minced
2 medium zucchinis, chopped

2 cups fresh spinach, roughly chopped
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 cups chicken broth

1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme

1 bay leaf
Salt and pepper to taste

Instructions

Dice onion, carrots, celery, zucchinis, and mince garlic. Roughly chop spinach. Cut chicken into bite-sized pieces.

In the Crock-Pot, add diced onion, carrots, celery, minced garlic, and chopped zucchini. Place chicken pieces on top.
Add chicken broth, dried oregano, dried basil, dried thyme, and bay leaf. Season with salt and pepper.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and vegetables are cooked through.

About 30 minutes before serving, add chopped spinach. Stir to combine and cook until spinach is wilted.
Remove bay leaf before serving. Ladle into bowls and enjoy your Crock-Pot Italian Chicken Soup!