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- 1 lb boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 can (15 oz) cannellini beans, rinsed and drained - 8 oz cream cheese, softened - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1 teaspoon Italian seasoning - 8 lasagna noodles, broken into pieces - Fresh parsley for garnish The base of my Slow Cooker White Chicken Lasagna Soup is simple yet full of flavor. Chicken breasts add protein. Onions and garlic bring warmth. Chicken broth makes it hearty. Cannellini beans add creaminess. Cream cheese gives the soup its rich texture. Fresh spinach adds color and nutrition. Ricotta and mozzarella cheeses make it cheesy and delicious. Italian seasoning rounds out the flavor profile. Finally, broken lasagna noodles create that classic lasagna feel. - Salt and pepper - Alternative herbs for seasoning Seasoning is key. A pinch of salt and pepper enhances the taste. You can swap in other herbs, too. Basil or oregano can add different notes. Experiment with flavors that you love. Fresh parsley as a garnish adds a nice touch, both in flavor and looks. - Slow cooker - Mixing utensils - Serving bowls You only need a few tools. A slow cooker does the magic. Mixing utensils help combine everything. Serving bowls are for dishing out the soup. With just these items, you'll create a warm, inviting meal. Start by adding the chicken, onion, and garlic to your slow cooker. These three items form the heart of your soup. They bring rich flavor and aroma. Next, pour in the chicken broth. This adds moisture and helps to cook the chicken. Now, add the rinsed cannellini beans. They give texture and protein. Sprinkle in the Italian seasoning. This mix of herbs elevates the dish. Lastly, stir gently to combine all these ingredients. Cover the slow cooker and set the cooking time. For best results, cook on low for 6-7 hours. If you're short on time, you can cook on high for 3-4 hours. The chicken should be tender and fully cooked. Once cooking is done, remove the chicken. Use two forks to shred it. This technique makes it easy to break apart. Return the shredded chicken back to the pot. Mixing it back in keeps all the flavors together. Incorporate the softened cream cheese next. It will melt into the soup, making it creamy. Stir well to mix everything together. Now, add the broken lasagna noodles and chopped spinach. These ingredients will add heartiness and color. Cover the pot again and cook on high for 30 minutes. This allows the noodles to soften fully. After 30 minutes, remove the lid and stir in ricotta cheese. Add half of the shredded mozzarella cheese too. Season with salt and pepper to taste. Finally, serve hot. Top with the remaining mozzarella cheese and fresh parsley for a nice touch. Enjoy your meal! To make this soup great, focus on the chicken texture. Use boneless, skinless chicken breasts. Cook them until they are tender. Shred the chicken before adding it back to the pot. This keeps each bite juicy and flavorful. For creaminess, cream cheese is key. Add it when the chicken is done. Let it melt into the soup. This makes the base rich and smooth, giving you that creamy taste you love. Busy days? No problem! You can adjust the cooking time. If you need a quicker meal, cook on high for about 3-4 hours. This way, you can enjoy your soup sooner. Do you have some ingredients on hand? Don't worry! You can substitute. Use any beans you have instead of cannellini beans. If you don’t have cream cheese, try sour cream. It will still taste great. Serve this soup hot for the best flavor. It’s perfect on its own, but you can add a side. A fresh salad or some crusty bread works well. These pair nicely with the creamy soup. For garnishing, sprinkle fresh parsley on top. Add some extra mozzarella for a cheesy finish. This not only looks good but also adds more flavor. Enjoy your delicious creation! {{image_2}} You can swap ingredients easily in this soup. For beans, try black beans or kidney beans. They add a nice twist. If you need a pasta change, use small shells or even zoodles. Both work well in this dish. For those avoiding dairy, cream cheese can be replaced with silken tofu or a nut-based cream. These options keep the soup creamy without the dairy. To boost the flavor, think about adding veggies. Carrots, bell peppers, or zucchini can add more nutrients and color. You can toss them in at the start for a soft texture. For extra depth, try adding spices like paprika or cayenne pepper. A pinch of nutmeg can also enhance the creaminess of the soup, giving it a warm, cozy feel. This soup is versatile. You can serve it in a bowl as a hearty soup or bake it for a casserole. To transform it, add more cheese on top and bake until golden. If you want a lighter option, skip the noodles and serve the soup as is. Top with fresh herbs for a bright touch. Enjoy experimenting with different styles! After your meal, let the soup cool down. Use airtight containers for storage. This keeps the soup fresh. You can store it in the fridge for up to 3 days. If you wait longer, it may lose flavor and texture. Always check for any signs of spoilage before you eat. If you want to save some for later, freezing works great. First, let the soup cool completely. Use freezer-safe containers to avoid leaks. You can also use freezer bags. Squeeze out the air before sealing. The soup stays good for up to 3 months. To thaw, place it in the fridge overnight. When you're ready to enjoy the soup again, reheat it gently. The best way is on the stove over low heat. Stir often to keep it creamy. You can also use the microwave, but heat it in short bursts. Add a splash of broth or milk to maintain creaminess. Enjoy your delicious soup just like the first time! This soup lasts about 3 to 4 days in the fridge. Store it in a sealed container. Make sure to let it cool before you put it in the fridge. You can always reheat it on the stove or in the microwave. Just add a splash of water or broth to keep it creamy. Yes, you can use frozen chicken breasts! Just add extra cooking time. If using frozen chicken, cook on high for 4 to 5 hours. This helps it cook through properly. Shredding will still be easy once it's cooked! You can use other pasta shapes, like broken spaghetti or penne. You can also use gluten-free pasta if needed. Just adjust the cooking time for the pasta you choose. Cook until tender in the soup. Yes, you can make this in an Instant Pot! Set it to pressure cook for about 15 minutes. After cooking, shred the chicken and stir in the cream cheese and other ingredients. This method saves time and keeps the flavors rich. This slow cooker white chicken lasagna soup is simple and full of flavor. You learned about great ingredients like chicken, cream cheese, and spinach. We also covered tips for making your soup creamy and cooking it just right. You can play with different ingredients too. With each bowl, you're nourishing your body and enjoying a warm dish. Whether you serve it fresh or store it for later, this recipe has versatility. Keep exploring and adjusting to make it your own. Happy cooking!

Slow Cooker White Chicken Lasagna Soup

Warm up with this delicious creamy white chicken lasagna soup that combines rich flavors and comforting textures in one bowl! Made with tender chicken, creamy cheeses, and fresh spinach, this easy slow cooker recipe is perfect for any weeknight dinner. Ready in just a few hours, it's the ultimate cozy meal for your family. Click through to discover how to whip up this hearty soup and impress your loved ones today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 can (15 oz) cannellini beans, rinsed and drained

8 oz cream cheese, softened

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1 teaspoon Italian seasoning

Salt and pepper to taste

8 lasagna noodles, broken into pieces

Fresh parsley for garnish

Instructions
 

In the slow cooker, add the chicken breasts, diced onion, and minced garlic.

    Pour in the chicken broth and add the cannellini beans and Italian seasoning. Stir gently to combine.

      Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.

        Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.

          Stir in the softened cream cheese and let it melt into the soup, mixing well to create a creamy base.

            Add the broken lasagna noodles and fresh spinach to the soup. Cover again and cook on high for 30 minutes or until the noodles are tender.

              Once the noodles are fully cooked, remove the lid and stir in the ricotta cheese and half of the mozzarella cheese. Season with salt and pepper to taste.

                Serve the soup hot, garnished with the remaining mozzarella cheese and fresh parsley.

                  Prep Time, Total Time, Servings: 15 mins | 7 hrs | 6 servings