Chicken Lasagna Soup
Servings: 6 people
Equipment
- 1 all in one slow cooker
Ingredients
- ¼ cup organic butter
- 1 lb sliced chicken
- 1 organic onion diced
- 4 oz organic mushrooms washed and diced
- 2 organic carrots peeled and chopped
- 1 organic medium zucchini washed and diced
- 5 organic garlic cloves chopped
- 3 tsp M Salt or any blend of garlic, pepper, salt
- 1 tsp organic garlic powder
- 1 tsp organic onion powder
- 2 tsp organic Italian seasoning
- 1 tsp celery flakes
- ¼ cup all-purpose einkorn flour regular all-purpose if that is what you have on hand
- 2 cup organic whole milk
- 32 oz organic chicken broth
- 8 oz Gigli pasta or lasagna noodles broken up
- 2 cup organic spinach
- grated parmesan for serving
Instructions
- In an all-in-one slow cooker turn the function to sear at 350℉ if it gives you a heat option.
- Add in the ¼ cup organic butter and melt.
- Add in 1 lb sliced chicken, 1 organic onion diced, 4 oz organic mushrooms chopped, 2 organic carrots, 1 organic medium zucchini chopped, 5 organic garlic cloves chopped, 3 tsp M Salt, 1 tsp organic garlic powder, 1 tsp organic onion powder, 2 tsp organic Italian seasoning 1 tsp celery flakes.
- Cook until vegetables are softened- about 10 minutes stirring frequently.
- Add in ¼ cup all-purpose einkorn flour. Stir until everything is coated. Cook about 3 minutes.
- Add in 2 cup organic whole milk and stir frequently for the next 5-10 minutes until it thickens a bit.
- Add in 32 oz organic chicken broth.
- Turn the slow cooker to slow cook and high. Place the lid on and let cook 3 ½ hours.
- Remove lid, stir and add in the 8 oz Gigli pasta and 2 cup organic spinach. Stir and place the lid back on.
- After 10 minutes stir. Place the lid back on and cook another 10-15 minutes until the pasta is cooked through.
- Serve immediately. Top with desired amount of grated parmesan.