Slow Cooker Creamy Chicken Lasagna Soup
This Slow Cooker Creamy Chicken Lasagna Soup is rich, flavorful and comforting without being overly thick. An easy crockpot dinner perfect for chilly days!
When the weather turns cool, there's nothing better than a big bowl of cozy soup, and this Slow Cooker Creamy Chicken Lasagna Soup is one of our new family favorites. It has all the comforting flavors I love about lasagna, but in an easy, creamy soup that can be made right in the slow cooker.
Unlike a traditional lasagna soup made with a tomato-based broth, this version has a creamy, cheesy base made with cream cheese and half-and-half. The chicken cooks slowly with onions, garlic, tomatoes and chicken broth, making the meat tender and flavorful before it is shredded and added back to the soup. Cooked spiral noodles, fresh spinach, and Italian cheese finish everything off.
The soup isn't meant to be super thick, instead, it has a creamy, flavorful broth that makes every bite feel cozy, satisfying, and nourishing to the soul. It's exactly the kind of easy slow cooker dinner I want on a chilly day!
Ingredients You Need
- Chicken breasts for a leaner soup, however, you can use chicken thighs.
- Onions, garlic, and seasonings for essential aromatic flavors.
- Chicken broth is the liquid base of the soup.
- Cream cheese and half and half help create a silky smooth broth.
- Corn starch if you want a slightly thicker broth.
- Spiral pasta or use your favorite medium shape pasta.
- Italian cheese blend offers that cheesy taste we all love about lasagna.
- Nutmeg offers warmth and depth.
- Spinach is optional but I like to sneak in veggies where I can.
How To Make Creamy Chicken Lasagna Soup
- Cook the chicken - Add the chicken along with onions, garlic, seasonings, tomatoes, and chicken broth to a large slow cooker. Cook on low for 4-5 hours or high for 6-7 until chicken is tender, then shred with a fork.
- Stir in cream and nutmeg - Add cream cheese and stir until creamy, then add half & half, corn starch, and nutmeg. Cook another 30-45 minutes until slightly thickened.
- Finish with pasta, cheese, and spinach - Stir in cooked pasta, along with cheese and spinach. Str until spinach is wilted, the cheese is melted, and the pasta is well incorporated. Taste for seasonings and serve.
Watch Me Make It
Ang's Tips
- Drain the tomatoes well. Make sure to drain off as much moisture from the canned tomatoes as the liquid can sometimes add too much acidity to the soup.
- Use softened cream cheese so it melts quickly and smooth. I usually set out the cream cheese on my counter 1 hour before I add it to the soup.
- Don't expect an ultra-thick soup. This recipe is intentionally creamy rather than thick like a casserole or pasta sauce. The cornstarch and half and half helps give the broth some body while the cream cheese adds richness.
- Serve it right away once the noodles are added. Pasta will continue absorbing liquid as it sits, so if you're making the soup ahead, consider keeping the noodles separate until right before serving.
Can I Freeze This Soup?
You can, however, cream tends to separate once frozen and thawed so the texture won't quite be the same.
Variations To Try
Similar recipes online add sun dried tomatoes, which add a sweet and tangy bite. You can also add other vegetables like carrots, mushrooms, zucchini, or peas. For a richer soup, use heavy whipping cream.
Serving Suggestions
This soup is so filling it really doesn't need anything more than maybe a side salad and some crusty bread. Maybe add one or more of these options to serve alongside your soup:
- Copycat Olive Garden Salad Recipe
- Simple green salad with dressing
- Crispy Parmesan Cheese Toast
- Lighter Buttermilk Biscuits
- English Muffin Garlic Bread
- Cheesy Olive Bread
More Cozy Soups To Try
- Slow Cooker Chicken Gnocchi Soup
- Slow-Cooker Creamy Chicken Enchilada Soup
- Creamy Beef and Potato Soup
- Italian Pastina Soup (Healing "Italian Penicillin")
- Easy Albondigas Soup (Mexican Meatball Soup)
- Buffalo Chicken Soup
Slow Cooker Creamy Chicken Lasagna Soup
Equipment
- 6 Qt Slow Cooker
Ingredients
- 2 medium chicken breasts, boneless skinless
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 14.5 ounce can petite diced tomatoes, drained well
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 ½ teaspoon Italian seasoning
- 4 cups chicken broth, low sodium
- 3 ounces cream cheese, room temperature
- 1 cup half and half
- 2 tablespoon corn starch
- ¼ teaspoon ground nutmeg
- 2 cups uncooked egg noodles
- 16 ounces Italian cheese blend, divided
- 1 cup baby spinach, packed
Instructions
- In a large slow cooker add chicken breasts, onions, garlic, drained tomatoes, seasonings, and chicken broth. Lightly stir together, then cover and set on low for 4-5 hours or high for 6-7 hours, until chicken easily shreds with a fork.
- Once chicken is cooked through, shred with 2 forks right in the pot or remove from the slow cooking to a plate and shred.
- Stir in cream cheese into the slow cooker liquid until melted. You'll see some lumps and that's okay.
- Combine corn starch with the half and half until the corn starch is completely dissolved. Slowly add it to the slow cooker while stirring, then add the nutmeg. Cover and turn the slow cooker to high if it's on low and cook another 30-minutes.
- Meanwhile, bring a pot of water to a boil. Measure out 2 cups of uncooked egg or spiral noodles and cook according to the package directions for al dente. When pasta is cooked, drain but do not rinse.
- After the remaining 30-minute cooking time, add the cooked pasta to the slow cooker along with spinach and 1 cup of cheese. Stir together until the pasta is incorporated, the cheese is fully melted, and the spinach is wilted. Taste for seasoning and serve with extra cheese on top of each serving.
Notes
Nutrition
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