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Slow-Cooker White Chicken Lasagna Soup

Name: Slow-Cooker White Chicken Lasagna Soup
Prep time: 15 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 1 lb boneless skinless chicken breasts; 4 tablespoons butter; 1/2 cup diced yellow onion; 1 1/2 cups sliced carrots; 1 medium red bell pepper, chopped; 2 cups sliced mushrooms; 3 cloves garlic, finely chopped; 1 tablespoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon pepper; 8 cups Progresso™ chicken broth (two 32-oz cartons); 2 cups half-and-half; 3 tablespoons cornstarch; 10 uncooked lasagna noodles, broken; 1 can (16 oz) navy beans, drained, rinsed; 4 cups baby spinach; 1 cup shredded Parmesan cheese (4 oz); 1 cup shredded mozzarella cheese (4 oz)

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Prep 15 min
Total 4 hr 30 min
Servings 8

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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.

By Corey Valley

Created May 11, 2017

Ingredients

1 lb boneless skinless chicken breasts
4 tablespoons butter
1/2 cup diced yellow onion
1 1/2 cups sliced carrots
1 medium red bell pepper, chopped
2 cups sliced mushrooms
3 cloves garlic, finely chopped
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
8 cups Progresso™ chicken broth (two 32-oz cartons)
2 cups half-and-half
3 tablespoons cornstarch
10 uncooked lasagna noodles, broken
1 can (16 oz) navy beans, drained, rinsed
4 cups baby spinach
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)

Make With

Progresso Broth

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Don’t have lasagna noodles on hand? Feel free to substitute in your favorite noodles.
tip 2
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.

Nutrition

500 Calories, 22g Total Fat, 33g Protein, 45g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 500

Calories from Fat: 190

Total Fat: 22g; 33%

Saturated Fat: 13g; 63%

Trans Fat: 1/2g

Cholesterol: 90mg; 30%

Sodium: 1700mg; 71%

Potassium: 670mg; 19%

Total Carbohydrate: 45g; 15%

Dietary Fiber: 7g; 28%

Sugars: 7g

Protein: 33g

% Daily Value*:

Vitamin A: 130%; 130%

Vitamin C: 20%; 20%

Calcium: 40%; 40%

Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;