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5

Slow-Cooker White Chicken Lasagna Soup

Prep 15 min
Total 4 hr 30 min
Servings 8

This hearty soup is an easy and comforting twist on lasagna. It’s filling enough to warm you on a winter day but it’s a soup you’ll crave even in the summertime, thanks to fresh veggies. MORE + LESS -

Corey Valley

May 11, 2017

Ingredients

lb boneless skinless chicken breasts

tablespoons butter

1/2

cup diced yellow onion

1 1/2

cups sliced carrots

medium red bell pepper, chopped

cups sliced mushrooms

cloves garlic, finely chopped

tablespoon Italian seasoning

teaspoon salt

1/2

teaspoon pepper

cups Progresso™ chicken broth (two 32-oz cartons)

cups half-and-half

tablespoons cornstarch

uncooked lasagna noodles, broken

can (16 oz) navy beans, drained, rinsed

cups baby spinach

cup shredded Parmesan cheese (4 oz)

cup shredded mozzarella cheese (4 oz)

Steps

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1

In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
2

Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
3

Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
4

In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
5

Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.

Expert Tips

Don’t have lasagna noodles on hand? Feel free to substitute in your favorite noodles.
To make a low-fat/low-carb version of this soup, use fat-free half-and-half, reduce butter to 1 tablespoon, and leave out the noodles.