Slow Cooker Creamy White Chicken Lasagna Soup

Ingredients

1 lb chicken breast, fully thawed
1 C yellow onion, chopped
8 oz mushrooms, sliced
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
2 tsp salt
1 tsp ground black pepper
1/4 tsp red pepper flakes, optional
6 C chicken broth
2 whole bay leaves
2 C heavy cream
3 Tbsp cornstarch
1 C Parmesan cheese, finely grated
8-10 lasagna noodles
2 C baby spinach, finely packed and chopped roughly
4 oz cream cheese, room temperature

Directions

To the bowl of a 5-6 quart slow cooker, add chicken, onion, mushrooms, spices, chicken broth and bay leaves. Cover and begin to cook on high for 4 hours (or low for 8).

When the 4 hours (or 8, if cooking on low) is up, remove and discard bay leaves. Remove chicken and shred with forks.

Carefully return shredded chicken to slow cooker. Prepare remaining ingredients. Whisk together heavy cream, cornstarch and Parmesan cheese. Stir into soup. Roughly chop spinach and break lasagna noodles into small pieces. Add both ingredients to the slow cooker. Cut room temperature cream cheese into small pieces or slices. Add to slow cooker and stir gently. Return the slow cooker cover. Continue cooking for an additional 30-45 minutes or until soup has thickened and pasta is tender.

Serve warm with additional Parmesan cheese or shredded mozzarella, if desired.
Cool to room temperature before transferring to storage containers to refrigerate.