Description
A comforting and hearty crock pot chicken lasagna soup that combines tender chicken, classic Italian flavors, and creamy cheese in a slow-cooked, easy-to-make soup perfect for any day.
Ingredients
1 pound boneless skinless chicken breasts
1 medium yellow onion, diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4 cups low-sodium chicken broth
1 (6-ounce) can tomato paste
1 tablespoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces no-boil lasagna noodles, broken into 2-inch pieces
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the diced onion, minced garlic, crushed tomatoes, chicken broth, and tomato paste to the crock pot.
Stir in the dried Italian seasoning, dried basil, dried oregano, red pepper flakes, salt, and black pepper until well combined.
Cover and cook on low for 5 hours.
After 5 hours, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine.
Add the broken lasagna noodles to the crock pot and stir gently.
Cover and cook on high for an additional 45 minutes to 1 hour, or until the noodles are tender.
In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
Ladle the soup into bowls and add a spoonful of the cheese mixture on top of each serving.
Garnish with chopped fresh parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 6 hours