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Crockpot White Chicken Lasagna Soup

Serves 6


• 1 lb Chicken breast • Onion

• Carrot

• Bell pepper

• 1 teaspoon Minced garlic • 3 tablespoons olive oil

• 6 cups Chicken broth

• 1 (15 oz) can Navy bean • 10 oz Frozen spinach

• 1 teaspoon Dried parsley

• 1 teaspoon Dried basil

• 1 teaspoon Dried oregano

• 1/2 teaspoon Garlic powder • 1/2 teaspoon Salt

• 1/2 teaspoon Pepper

• 6 Lasagna noodles

• 1 cup Greek yogurt

• 3/4 cup Parmesan cheese


1. The estimated total time to make this recipe is 4-8 Hours

2. Dice and chop veggies.

3. Add everything to the crockpot except for the noodles, yogurt, and cheeses. Stir

everything in the crockpot to combine. Cover and cook on high 4 hours or on low 8


4. In the last 30 minutes of cooking, stir in the noodles and cover the crockpot. Continue to

cook on high for 20-30 minutes, or until noodles are cooked through. Turn off heat and shred chicken breasts on a cutting board with two forks. Place chicken back into the crockpot. Stir in Greek yogurt and parmesan cheese. If you want a thinner soup, stir in 1/2 cup milk. Serve warm with a sprinkle of mozzarella cheese on top if desired

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