Description
Ultra-comforting Slow Cooker Creamy White Chicken Lasagna Soup made with tender shredded chicken, al dente noodles, velvety rich cheese broth, and fresh basil.
Ingredients
1.5 lbs boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes (optional for mild warmth)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
8 uncooked lasagna noodles, broken into 1.5-inch pieces
1 cup heavy cream
8 oz cream cheese, cubed and softened at room temperature
1.5 cups shredded whole milk mozzarella cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 cups fresh baby spinach leaves
1 cup whole milk ricotta cheese, for serving dollops
Fresh basil ribbons, for garnish
Instructions
Add chicken breasts, diced yellow onion, minced garlic, oregano, basil, crushed red pepper flakes, kosher salt, black pepper, and chicken broth to the slow cooker crock. Cover and cook on LOW for 6 hours (or HIGH for 3.5 hours) until the chicken is tender.
Remove the chicken breasts to a cutting board and shred with two forks into tender, bite-sized ribbons. Return shredded chicken to the warm broth.
Add cubed softened cream cheese and heavy cream to the slow cooker. Whisk smoothly into the warm savory broth until rich and creamy.
Stir in the broken lasagna noodles, submerging them evenly beneath the liquid. Cover and cook on HIGH for 25 to 30 minutes, stirring once halfway through, until noodles are perfectly al dente.
Stir in the shredded mozzarella cheese and fresh baby spinach during the final 5 minutes until the cheese is melted and spinach is gently wilted.
Ladle hot lasagna soup into ceramic dinner bowls. Top each portion with a luscious dollop of cool ricotta cheese, freshly grated parmesan, cracked black pepper, and fresh basil.
- Prep Time: 15 min
- Cook Time: 4 hrs