Description

This Slow Cooker White Chicken Lasagna Soup is a rich and hearty twist on classic lasagna. Made with shredded chicken, tender lasagna noodles, creamy broth, and melty cheese, it’s all the comfort of lasagna with none of the layering. Toss everything in the slow cooker and let it do the work!

Ingredients

Units Scale

1 lb boneless, skinless chicken breasts or thighs

1 small yellow onion, diced

3 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

6 cups low-sodium chicken broth

8 lasagna noodles, broken into pieces

1 (12 oz) can evaporated milk or 1 cup heavy cream

1 (10 oz) package frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

4 oz cream cheese, softened and cubed

Optional: fresh parsley or basil, for garnish

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Instructions

Add base ingredients: To the slow cooker, add chicken, onion, garlic, Italian seasoning, basil, salt, pepper, and chicken broth.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
Shred chicken: Remove chicken, shred with two forks, and return it to the slow cooker.
Add noodles and cream: Stir in broken lasagna noodles and evaporated milk (or cream). Cover and cook on high for 20–30 minutes, or until the noodles are tender.
Add cheese and spinach: Stir in spinach, mozzarella, Parmesan, and cream cheese. Stir until melted and smooth.

Serve: Ladle into bowls and garnish with chopped parsley or basil. Serve hot with garlic bread or a green salad.

Notes

Use rotisserie chicken to cut down on cooking time.
Add mushrooms or chopped zucchini for extra veggies.

Substitute kale for spinach if you prefer.