CHICKEN LASAGNA SOUP RECIPES

Steps:

• In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
• Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
• Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
• In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
• Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.

Steps:

• In a large stock pot over medium heat, heat oil. Add onion and celery and cook until slightly softened, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Season with chili flakes if using, salt, and pepper. Add butter and stir until melted. Stir in flour and cook until no longer raw, 2 to 3 minutes. Add broth and chicken and bring up to a simmer. Add noodles and cook until chicken is tender and noodles are cooked through, 12 to 14 minutes. Remove chicken and shred, then return to pot.  Add heavy cream, mozzarella, and Parmesan and stir until incorporated, then stir in spinach until wilted. Serve topped with more Parmesan and parsley.