Ingredients
Equipment
Method
Slow-cook the chicken base
- Place the chicken breast or thighs into the slow cooker, then add the diced onion, minced garlic, chicken broth, cream of chicken soup, Italian seasoning, garlic powder, and dried basil. Stir gently to combine so the chicken is coated.
- Cover and cook on Low for 5-6 hours until the chicken is tender. The visual cue is that the chicken pulls apart easily with a fork.
Shred and melt the cream cheese
- Remove the chicken, shred it, and return the shredded chicken to the slow cooker. Watch for an even distribution of chicken strands through the broth.
- Stir in the cubed cream cheese until fully melted. The broth should look smooth and creamy with no visible cream cheese lumps.
Cook the noodles
- Add the broken lasagna noodles and increase the slow cooker to High. Make sure the noodles are submerged so they cook evenly.
- Cook on High for 25-30 minutes until the noodles are tender. The visual cue is noodles that are soft when pressed against the side of the bowl.
Finish with cream and spinach
- Stir in the heavy cream and add the fresh spinach. Cook on High for 5 minutes until the spinach wilts and turns bright green.
Season and serve with cheese dollop
- Season with salt and pepper to taste. Taste and adjust so the flavors pop without overpowering the creamy broth.
- Serve the soup topped with a generous cheese dollop made from ricotta, shredded mozzarella, and parmesan. The top should look thick and creamy with parmesan lightly melted in spots.
Notes
For the creamiest texture, shred the chicken while it’s still warm and stir the cream cheese in thoroughly before adding the noodles. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because lasagna noodles and heavy cream can change texture when thawed. If you want a lighter option, use half-and-half instead of heavy cream and use reduced-fat cream cheese.