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White Pesto Chicken Lasagne Soup

Recipe

Serves: 4 | Prep time: 10 mins | Cooking time: 420 mins

Italian | Main

A delicious twist on an Italian classic!

Ingredients

  • 1x Large Or 2x Small White Onions, Chopped
  • 4x Chicken Thighs, Skin And Bone Removed
  • 1x Handful Baby Spinach
  • 150g Cream Cheese
  • 200ml Chicken Stock
  • 200g Lasagne Sheets, Cut Lengthways
  • 3 Tsp. Basil Pesto
  • 2 Tbsp. Parmesan
  • 1 Tsp. Oregano
  • 1 Tsp. Thyme
  • 1x Handful Parsley, Chopped
  • Dried/Fresh Chopped Parsley For Serving
  • Search Ingredients

Method

  1. Add chicken thighs, butter, stock, oregano, thyme, and onions to the slow cooker and cook on high for 4 hours or low for 6 hours.
  2. 30 mins before cooking time is finished, use two forks to pull chicken apart in the pot. Then cut up or snap lasagne sheets lengthways to make 3 strips from each one. Add these individually to the slow cooker, don't overlap them or they may stick together. Turn up heat to high and cook for 30 minutes.
  3. Stir in cream cheese, pesto, parmesan, parsley, and spinach and let it all simmer for 5 minutes, then serve in large bowls with parmesan sprinkled on top.