Easy and comforting slow cooker creamy white chicken lasagna soup with mushrooms and spinach. A perfect meal to warm up with all winter long!
Keyword: Slow cooker
1lbchicken breastfully thawed
1/2 tspdried oregano
1tspground black pepper
1/4tspred pepper flakesoptional
1Cparmesan cheesefinely grated
2Cbaby spinachfinely packed and chopped roughly
4ozcream cheeseroom temperature
To the bowl of a 5-6 quart slow cooker, add chicken, onion, mushrooms, spices, chicken broth and bay leaves. Cover and begin to cook on high for 4 hours (or low for 8).
When the 4 hours (or 8, if cooking on low) is up, remove and discard bay leaves. Remove chicken and shred with forks. Carefully return shredded chicken to slow cooker. Prepare remaining ingredients. Whisk together heavy cream, cornstarch and parmesan cheese. Stir into soup. Roughly chop spinach and break lasagna noodles into small pieces. Add both ingredients to the slow cooker. Cut room temperature cream cheese into small pieces or slices. Add to slow cooker and stir gently. Return the slow cooker cover. Continue cooking for an additional 30-45 minutes or until soup has thickened and pasta is tender.
Serve warm with additional parmesan cheese or shredded mozzarella, if desired.
Cool to room temperature before transferring to storage containers to refrigerate.
Recipe serves roughly 6-10, depending on portion size. An original recipe from Baked by Rachel
Slow Cooker Creamy White Chicken Lasagna Soup - https://www.bakedbyrachel.com/slow-cooker-creamy-white-chicken-lasagna-soup/