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Slow Cooker Creamy White Chicken Lasagna Soup

A rich and comforting creamy white lasagna soup made in the slow cooker with tender chicken, cheesy goodness, and lasagna noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs
  • 3 tbsp unsalted butter
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 9 lasagna noodles broken into pieces
  • 1 cup Parmesan cheese grated
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • fresh parsley for garnish

Equipment

  • Slow Cooker
  • Skillet
  • Whisk

Method
 

Preparation
  1. Place chicken thighs in the slow cooker and season with salt, pepper, basil, and oregano.
  2. Melt butter in a skillet over medium heat, add onions and cook until translucent, then add garlic and cook for 30 seconds.
  3. Stir in flour for 1 minute, then slowly whisk in chicken broth until thickened and glossy.
  4. Whisk in milk and heavy cream, then remove from heat.
  5. Pour the creamy mixture over the chicken in the slow cooker and add the broken lasagna noodles, ensuring they are submerged.
  6. Cover and cook on low for 3-4 hours until the chicken is cooked through.
  7. Remove chicken, shred it with two forks, return to the pot, and stir in Parmesan, ricotta, and 1 cup of mozzarella.
  8. Ladle soup into bowls, garnish with remaining mozzarella and fresh parsley, and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened too much.