Ingredients
Equipment
Method
Build the soup base
- Place the chicken breasts in the slow cooker, then add the diced onion and minced garlic. Add the chicken broth, cream of chicken soup, Italian seasoning, and garlic powder.
- Cook on LOW for 5-6 hours or on HIGH for 3 hours, until the chicken is tender. You should see the soup bubbling gently and the chicken easily shredding.
Shred and thicken
- Remove the chicken, shred it, and return it to the slow cooker. Stir until the chicken is evenly distributed.
- Stir in the cubed cream cheese until it fully melts into the broth. The soup should look smoother and creamier.
- Add the broken lasagna noodles and switch to High. Stir so the noodles are submerged and not clumped.
- Cook on High for 25-30 minutes, until the noodles are tender. Look for noodles that break easily when you press them with a spoon.
Finish and serve
- Stir in the heavy cream and add the fresh spinach. Cook for 5 minutes, until the spinach wilts and turns bright green.
- Season with salt and pepper to taste, then serve while hot. Top each bowl with a generous cheese dollop made from ricotta, shredded mozzarella, and parmesan.
Notes
Pro tip: cube the cream cheese so it melts quickly and smoothly before adding noodles. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stovetop or microwave. Freezing is not ideal because the noodles and cream can soften/change texture, but you can freeze if needed and expect a slightly thicker, noodle-softened soup. For a lighter option, use half-and-half instead of heavy cream and reduced-fat cream cheese (the texture stays creamy, but less rich).