Description

This Slow Cooker White Chicken Lasagna Soup is creamy, comforting, and packed with tender shredded chicken, lasagna noodles, and cheesy goodness. It’s everything you love about white chicken lasagna, made easy in the slow cooker! Perfect for chilly days or whenever you want a cozy one-pot meal.

Ingredients

1 lb boneless, skinless chicken breasts
6 cups low-sodium chicken broth
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
8 lasagna noodles, broken into pieces
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 oz cream cheese, softened
2 cups fresh spinach (optional)

Fresh parsley, chopped (for garnish)

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Instructions

Add chicken breasts, broth, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes to the slow cooker.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through.
Remove the chicken and shred it with two forks. Return it to the slow cooker.
Add the broken lasagna noodles. Stir and cook on high for another 20–30 minutes, or until noodles are tender.
Stir in heavy cream, mozzarella, Parmesan, and cream cheese. Mix until melted and smooth.
Add spinach and stir until wilted.

Serve hot, garnished with fresh parsley.

Notes

You can use rotisserie chicken to speed things up—just add it when you add the noodles.
Swap spinach for kale or leave it out if preferred.

For extra flavor, add a pinch of nutmeg or a dash of lemon juice before serving.