Description
A comforting and creamy white chicken lasagna soup made easily in a slow cooker, packed with tender chicken, noodles, and cheesy goodness.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1 (10 oz) package frozen spinach, thawed and drained
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (8 oz) package cream cheese, cubed
Instructions
- Place chicken breasts, chicken broth, onion, garlic, basil, oregano, red pepper flakes, salt, and black pepper in the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker, shred with two forks, and return to the pot.
- Add broken lasagna noodles and spinach to the slow cooker. Stir to combine.
- Cover and cook on high for another 20-30 minutes until noodles are tender.
- Stir in heavy cream, mozzarella cheese, Parmesan cheese, and cream cheese until melted and the soup is creamy.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Substitute spinach with kale or omit for a plain version.
- Use rotisserie chicken to speed up prep time.
- Add more broth if the soup becomes too thick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg