Slow Cooker Chicken Lasagna Soup Recipe

5 from 1 vote

Slow Cooker Chicken Lasagna Soup Recipe

Last week, I had a craving. I wanted lasagna, but I wanted soup. Haha, I'm kind of indecisive like that! So instead of making a decision on that menu, I decided to figure out a way to combine the two. The answer was chicken lasagna soup!

Prep Time15

Cook Time6 45

Total Time7

Course: Main Course, Slow Cooker

Cuisine: Italian

Keyword: Slow Cooker Chicken Lasagna Soup

Servings:

Calories: 553kcal

Author: Sarah Robinson

Ingredients

4 boneless skinless chicken breasts
1 lg onion diced
2 carrots peeled & sliced
4 tsp minced garlic
1/3 cup flour
64 oz chicken broth
15 oz can cannellini beans rinsed & drained
1 Tbsp chicken bouillon
1 tsp dried parsley
1 tsp dried basil
1 1⁄2 tsp dried oregano
1 ⁄2 tsp dried thyme
1 ⁄2 tsp salt
1 ⁄2 tsp pepper
2 bay leaves
10 lasagna noodles broken into 1-2” pieces
2 cups half & half
3 cups of chopped fresh spinach
1 cup grated Parmesan cheese

Instructions

Directions:

Chop onion, slice carrots, chop fresh spinach
Whisk together cup of flour with chicken broth.
Put all ingredients except noodles, half & half & cheese into slow cooker
Cook on low 4-6 hours
Chop or Shred chicken
Break noodles in pieces and add noodles, half & half, spinach and Parmesan cheese
Cook on low another 30-45 minutes, until noodles are tender (you may need to add a bit of hot water if it’s too thick)
Garnish with mozzarella cheese

Freezer Bag Instructions:

Chop onions, slice carrots & chop fresh spinach
Whisk together cup of flour with chicken broth.
Put all ingredients except noodles, half & half & cheese into gallon size, freezer safe bag
Label & lay bag flat in freezer
Get bag out of freezer the night before you plan to cook it
In the morning, place contents of bag into slow cooker
Cook on low 4-6 hours
Shred chicken
Add noodles, half & half, spinach and Parmesan cheese, cook on low an additional 30-45 minutes, until noodles are tender
Garnish with mozzarella cheese

Nutrition