Description

This Slow Cooker White Chicken Lasagna Soup is creamy, cheesy, and packed with the comforting flavors of white lasagna—all in a cozy bowl of soup! Tender shredded chicken, lasagna noodles, spinach, and a rich white sauce make it the perfect weeknight dinner. Just set it and forget it!

Ingredients

1 ½ lbs boneless, skinless chicken breasts
1 small yellow onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
8 oz lasagna noodles, broken into pieces
4 oz cream cheese, cubed and softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups baby spinach
1 cup heavy cream or half-and-half

Cook Mode Prevent your screen from going dark

Instructions

Add chicken breasts, onion, garlic, chicken broth, basil, oregano, thyme, red pepper flakes, salt, and pepper to your slow cooker.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is fully cooked and tender.
Remove chicken and shred it with two forks. Return shredded chicken to the slow cooker.
Add broken lasagna noodles and stir well. Cover and cook on high for 20–30 minutes, or until noodles are tender.
Stir in cream cheese, mozzarella, Parmesan, and spinach. Let sit for 5–10 minutes to melt and combine.
Pour in heavy cream and stir until creamy and smooth. Taste and adjust seasoning if needed.
Serve hot with extra cheese or fresh herbs if desired.

Notes

You can swap spinach for kale or leave it out if you prefer.
For a lighter version, use half-and-half instead of heavy cream.
Lasagna noodles can be replaced with any short pasta you have on hand.