Ingredients
Main Ingredients
- 1 medium yellow onion, diced small
- 3 cloves garlic, finely minced
- 1 ½ teaspoons Italian seasoning, or to taste
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon crushed red pepper flakes, optional and to taste
- 1 pound boneless skinless chicken breasts (pounded to ½-inch thick if very thick)
- ½ cup sun-dried tomatoes, oil drained and diced small
- 3 cups reduced sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 tablespoons cornstarch
- 8 ounces broken lasagna noodles, cooked separately and drained
- 2 cups fresh baby spinach (two heaping handfuls)
- Shaved or freshly grated Parmesan cheese for serving
Instructions
- Prepare the Slow Cooker Base: Spray the ceramic insert of a 6- or 7-quart slow cooker with cooking spray. Scatter diced onions and minced garlic evenly. Sprinkle Italian seasoning, salt, black pepper, and optional crushed red pepper flakes over them. Place the chicken breasts on top, add diced sun-dried tomatoes, then pour chicken broth evenly over everything.
- Slow Cook the Chicken: Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken reaches an internal temperature of 165°F. Avoid lifting the lid during cooking to maintain heat and steam. Slow cooker times may vary depending on your device and chicken thickness.
- Shred the Chicken: Remove the cooked chicken breasts and shred them using two forks on a cutting board. Return the shredded chicken to the slow cooker and stir to combine.
- Make Cream Mixture and Thicken Soup: In a small bowl, dissolve cornstarch in heavy cream by stirring well. Pour this mixture into the slow cooker and stir thoroughly. Replace the lid and cook on HIGH for about 30 minutes until the soup thickens.
- Cook Lasagna Noodles Separately: While the soup thickens, boil the broken lasagna noodles on the stovetop according to package instructions until al dente. Drain and set aside. Do not cook noodles in the slow cooker to avoid the soup becoming overly thick.
- Combine Noodles and Spinach: Add the cooked noodles and fresh baby spinach into the thickened soup. Stir well and cook for about 2 minutes to wilt the spinach and incorporate the noodles.
- Adjust Seasoning: Taste the soup and adjust salt, black pepper, Italian seasoning, or red pepper flakes as needed. Additional herbs like oregano, thyme, or rosemary can be added according to preference.
- Serve and Garnish: Serve hot, garnished with shaved or freshly grated Parmesan cheese and optionally fresh parsley or other herbs.
Notes
- Storage: Keep soup airtight in the refrigerator for up to 5 days. Reheat in the microwave for about 30 seconds or to desired temperature.
- Freezing: Not recommended to freeze this soup with dairy (heavy cream) as texture and flavor may degrade. For freezer-friendly version, omit cream and adjust broth accordingly.
- Cooking Tips: Use an instant-read thermometer to confirm chicken is fully cooked at 165°F.
- If using pre-cooked or leftover chicken, cook onions, sun-dried tomatoes, and broth in slow cooker for about 1 hour or until softened before adding chicken.
- Do not skip cooking noodles separately; cooking them in the slow cooker will absorb too much liquid and affect soup consistency.
- Prep Time: 15 minutes
- Cook Time: 3.5 to 8.5 hours (depending on slow cooker setting)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Salt
