I’m always on the lookout for new slow cooker recipes. When I saw a photo of white chicken lasagna soup, I just knew I had to try it. It turned out to be a win for my whole family (my one-year-old loves pasta, so anything with pasta is a win for him) and my other children enjoyed it too, even asking for seconds (which is rare, especially for my daughter). My favorite part about this recipe is that it can be prepped ahead leaving very little to prep right before dinner time. This white chicken lasagna soup is also versatile; you can add or omit ingredients as you wish.

If you love slow cooker soups, be sure to check out my list of recipes below.

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Slow Cooker White Chicken Lasagna Soup

marilynpeight

This soup has all the comforting flavors of white chicken lasagna, but in soup form. Tossing the ingredients into the crockpot instead of layering them in a baking dish before dinner makes this recipe an extra win for this busy mom!

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Prep Time 15

Cook Time 5

Course Soup

Cuisine American

Servings

Ingredients

1 large chicken breast (roughly 1-1.5 pounds) see notes on using shredded chicken
1/2 cup diced onion
3 garlic cloves, minced
4 oz. canned mushrooms or 1/2 cup fresh (sliced) drained
salt and pepper to taste see suggested amounts below
1/2 teaspoon garlic powder
1 teaspoon dried parsley
6 cups chicken broth

Add 1 hour before done:

2 cups fresh or frozen spinach optional
1 cup shredded mozzarella cheese
1/2 cup grated parmesan
1 cup heavy cream
8 lasagna noodles, broken into small pieces cooked separately
1/2 cup all-purpose flour to thicken, optional

Instructions

Place the chicken breast, diced onions, minced garlic, drained mushrooms and spices in a large 5–7-quart crockpot. Add chicken broth, then cover with the lid.
Cook the soup on low for 5-6 hours, or until the chicken breast is fully cooked. During the last hour, remove the chicken breast and shred or cube into small pieces. Return the chicken to the crockpot and add heavy cream, cheeses and spinach, then stir to combine.
In a separate saucepan, cook broken lasagna noodles until soft then drain and stir into the crockpot. To thicken, remove 2 cups of liquid from the soup and pour it into the empty saucepan. Stir in flour until smooth, then bring to a boil while stirring rapidly until a thick paste is formed.
Remove from heat and stir into the crockpot to thicken the soup base. More or less flour can be added if desired. Allow the soup to cool slightly, then serve and enjoy!

Notes

2 cups shredded pre-cooked chicken can be used instead of chicken breast. If using shredded chicken, you will only need to cook the soup for around 4 hours on low (or until the onions and garlic have softened).

Ricotta cheese can also be used to thicken the soup. Add just enough to get the consistency you desire.

I used about 3/4 teaspoon of salt and 1/4 teaspoon black pepper. This soup can quickly become too salty, so be sure to add the salt sparingly and to taste.

Additional notes and step by step photos below.

Keyword White chicken lasagna soup, slow cooker, crockpot recipes, with mushrooms

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Ingredients needed for this white chicken lasagna soup: Chicken broth, heavy cream, fresh or frozen spinach, shredded mozzarella, diced onions, garlic, grated parmesan (can also use freshly shredded parmesan), chicken breast, lasagna noodles, garlic powder, dried parsley, salt and pepper and canned mushrooms (can sub in fresh).

Can I use kale instead of spinach?

Yes, kale with stems removed is a good substitute for spinach in this white chicken lasagna soup.

Step 1: Place the chicken breast, diced onions, minced garlic, drained mushrooms and spices in a large 5–7-quart crockpot. Add chicken broth, then cover with the lid.

Step 2: Cook the soup on low for 5-6 hours, or until the chicken breast is fully cooked. During the last hour, remove the chicken breast and shred or cube into small pieces. Return the chicken to the crockpot and add heavy cream, cheeses and spinach, then stir to combine.

Can I cook the soup on high?

Yes, you can cook this white chicken lasagna soup on high to speed up the process. Cook the soup on high for 3-4 hours until the chicken breast is fully cooked through. The best way to check is to use a meat thermometer to ensure the chicken reaches at least 165 degrees (F), although I usually aim for 175 or a little more to ensure the chicken will shred easily.

Step 3-4: In a separate saucepan, cook broken lasagna noodles until soft then drain and stir into the crockpot. If desired, remove 2 cups of liquid from the soup and pour it into the empty saucepan. Stir in flour until smooth, then bring to a boil while stirring rapidly until a thick paste is formed. Stir into the crockpot to thicken the soup base.

Can I use other thickeners?

Yes, you can. I did not find heavy cream adequate to thicken the soup, but you could add cornstarch (cook separately in soup broth similar to the flour) or ricotta cheese. You could also try cottage cheese if desired.

Allow the soup to cool slightly, then serve and enjoy!

Topping and serving suggestions:

Bacon and shredded parmesan make a delicious topping for this white chicken lasagna soup. You can also add fresh parsley or other herbs if desired. We enjoy our soup with a side of salad and some toasted garlic butter French bread; it pairs beautifully with this hearty white lasagna soup!

Additional slow cooker soup recipes you may enjoy:

Thank you for stopping by and have a lovely day! Feel free to pin or print the recipe using the icons in the recipe card, but please leave a comment and rating in exchange. Thank you! -Marilyn Stoltzfus Peight

Slow Cooker White Chicken lasagna soup