White lasagna soup is a twist on the classic recipe by using lean chicken and a white sauce that is divine. Then finished off with two cheeses, mozzarella and fresh parmesan.

Recipe Highlights

A simple recipe that’s made in your slow cooker.
A delicious creamy sauce that’s pairs perfectly with the chicken and cheese.
Customizable in your own way with many ingredients for it to come out just how you want.

Ingredients needed for the recipe

Chicken breast
Onion
Mushrooms
Garlic
Chicken broth
Cornstarch
Sour cream or Greek yogurt
Kale or spinach
Thyme
Lasagna noodles
Mozzarella
Parmesan

Important tips before starting

Follow the steps in the recipe of where to add certain ingredients. You can make changes to the ingredients but due to the nature of the slow cooker add your substitutions at the correct time.
In the recipe below, the instructions will say to cook the veggies first. But if you’re short on time, they will cook from raw in the crockpot along with the chicken.

Recipes to pair with white lasagna soup

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White Lasagna Soup

White lasagna soup is a twist on the classic recipe by using lean chicken and a white sauce that is divine. Then finished off with two cheeses, mozzarella and fresh parmesan.

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Main Course

Cuisine American

Servings serving

Calories 639 kcal

Ingredients

1 medium yellow onion (diced)
1 cup mushrooms (finely chopped, baby Bella or white)
3 cloves garlic (minced)
2 tablespoon thyme (fresh)
2 pound chicken breast
2 cup chicken broth
2 cup chicken broth (mix with cornstarch)
3 tablespoon cornstarch
1 cup sour cream (sub with Greek yogurt)
1 cup mozzarella (low moisture, part-skim milk or whole)
2 cup kale (sub with spinach)
2 cup lasagna noodles (broken up)
salt & pepper to taste
garnish with fresh grated parmesan

Instructions

Prep the ingredients, then in a sauté pan on medium high heat add in the chopped mushrooms. Allow them to cook down and water release from them. Once the pan looks dry the water is gone and at this point you add in a little oil for cooking, the onions and the garlic. Continue to cook until the ingredients start to brown and are soft. Just before they are finished, toss in the thyme and cook until it's fragrant in the dish, about 1 minute. Then, turn the stove off and add the ingredients into the crockpot.
Pour the 2 cups of chicken broth into the crockpot without the cornstarch. Add in the chicken. Place the lid on the crockpot then cook on high for 4 hours or low for 6.
When the time is up and the chicken is tender, remove from the chicken from the crockpot, then shred and chop the chicken. Add the chicken back into the crockpot. Now, mix together the cornstarch and the other 2 cups of chicken broth. Once combined, pour the slurry into the crockpot and place the lid on. Allow to cook for 30 minutes to thicken.
After the time is up, return and add in the sour cream and stir until combined. The liquid should be much thicker now, if not, it will thicken more.
Now, add in the lasagna noodles and stir them in. Cover the crockpot and cook for a final 30 minutes. Return after the time is up and add in the kale and mozzarella. Stir everything in until the kale has withered, it may take 3-5 minutes.
Do your last taste for salt and pepper then serve with a garnishing of freshly grated parmesan cheese, enjoy.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword White Lasagna Soup

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Crockpot White Lasagna Soup