Creamy White Chicken Lasagna Soup
It's everything you love about lasagna but lighter, with tender chicken, a rich broth, and a velvety finish that will have everyone coming back for seconds. The flavors meld together beautifully, and the combination of sundried tomatoes, fresh spinach, and artichokes adds a bit of brightness to every bite.
Equipment
- slow cooker
Ingredients
- 2 1/2 lbs chicken breast
- 1 chopped onion
- 3 tbsp butter
- 3 tbsp minced garlic
- 2 tbsp fresh thyme or 1 tbsp dried
- 2 tbsp chopped basil or 1 tbsp dried
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- salt and pepper to taste
- 1/2 cup sun dried tomatoes
- 6 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese
- 1 tbsp lemon juice
- 2 cups spinach
- 1 can aritchoke hearts drained (about 1 1/2 cups)
toppings:
- parmesan cheese
- ricotta cheese
Let's Make It
- Add the chicken breasts, butter, onion, garlic, thyme, basil, oregano, red pepper flakes, salt, pepper, sundried tomatoes, and chicken broth to the crockpot. Cover and cook on high for 4 hours.
- After 4 hours, remove the chicken breasts, chop or shred them, and return them to the crockpot. Add the lasagna noodles, heavy cream, cream cheese, lemon juice, spinach, and artichokes. Stir well to combine.
- Cover and cook on high for an additional 30 minutes, until noodles are tender and the soup has thickened.
- Ladle the soup into bowls and top each serving with grated Parmesan and a dollop of ricotta cheese. This method is easy and ensures all ingredients meld perfectly for a creamy, satisfying soup!