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Slow-Cooker White Chicken Lasagna Soup
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Prep Time:
15 minutes
Total Time:
4 hours 30 minutes
Satisfying lasagna soup with seasonal vegetables for year-round comfort.
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)
Instructions:
  • Place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt, and pepper in a 6-quart slow cooker to build layers of flavor.
  • Pour the flavorful chicken broth into the dish, delicately stir, then cover and let it cook on High for 4 to 5 hours.
  • Take out the chicken from the slow cooker and chop it into bite-sized pieces before placing it back into the slow cooker.
  • In a medium bowl, whisk together half-and-half, cornstarch, and 1 cup of broth from the slow cooker. Pour the half-and-half mixture over lasagna noodles, beans, and spinach in the slow cooker. Gently stir to ensure all noodles are immersed in the liquid.
  • Cook covered on High heat for 15 to 20 minutes until the pasta is tender and the soup slightly thickens. Right before serving, stir in the cheeses until melted.

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