This high-protein chicken lasagna soup delivers all the comforting flavors of classic lasagna in a warm, hearty bowl. It’s rich, savory, and satisfying, making it perfect for cozy nights when you want something filling without the effort of layering and baking.
Prepared in a slow cooker, this soup is simple to assemble and ideal for busy days. Lean chicken, lentils, vegetables, and herbs slowly cook together to create a nourishing meal that’s both comforting and balanced, offering plenty of protein in every serving.
Equipment
- Slow cooker or crockpot
- Knife
- Cutting board
- Measuring cups and spoons
- Large spoon
Ingredients
- Chicken breast – 1½ pounds
- Lentils (red or green) – 1 cup, rinsed
- Chicken broth – 6 cups
- Onion – 1 large, diced
- Carrots – 1 cup, diced
- Celery – 1 cup, chopped
- Garlic – 3 cloves, minced
- Canned diced tomatoes—14 ounces
- Fresh spinach – 2 cups
- Greek yogurt – ½ cup
- Olive oil – 1 tablespoon
- Dried thyme – 1 teaspoon
- Dried rosemary – 1 teaspoon
- Bay leaf – 1
- Salt—to taste
- Black pepper—to taste
Instructions
- Lightly grease the slow cooker with olive oil.
- Add the diced onion, carrots, and celery to the slow cooker.
- Place the chicken breasts on top of the vegetables.
- Add lentils, garlic, thyme, rosemary, and the bay leaf.
- Pour in the chicken broth and add the diced tomatoes.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and the lentils are tender.
- Remove the chicken, shred it, and return it to the soup.
- Stir in the fresh spinach until wilted.
- Remove the bay leaf and mix in the Greek yogurt until smooth and creamy.
- Season with salt and black pepper before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Servings: 6
- Cuisine: American
- Course: Main Course, Soup
How to Store
- Allow soup to cool completely before storing
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 3 months without the yogurt added
- Reheat gently on the stovetop or in the microwave
What Not to Do
- Do not add Greek yogurt while freezing
- Avoid overcooking spinach to prevent bitterness
- Don’t forget to remove the bay leaf before serving
Tips & Variations
- Add fresh basil or parsley before serving for extra flavor
- Reduce broth slightly for a thicker, stew-like texture
- Use rotisserie chicken to save time
- Add a pinch of chili flakes for gentle heat
Approximate Nutrition (Per Serving)
- Calories: ~250
- Protein: ~25 g
- Carbohydrates: ~20 g
- Fat: ~8 g
- Fiber: ~6 g
- Sugar: ~4 g
Ingredients
Method
- Lightly grease the slow cooker with olive oil.
- Add the diced onion, carrots, and celery to the slow cooker.
- Place the chicken breasts on top of the vegetables.
- Add lentils, garlic, thyme, rosemary, and the bay leaf.
- Pour in the chicken broth and add the diced tomatoes.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and lentils are tender.
- Remove the chicken, shred it, and return it to the soup.
- Stir in the fresh spinach until wilted.
- Remove the bay leaf and mix in the Greek yogurt until smooth and creamy.
- Season with salt and black pepper before serving.
Notes
- Protein: ~25 g
- Carbohydrates: ~20 g
- Fat: ~8 g
- Fiber: ~6 g
- Sugar: ~4 g
Conclusion
This high-protein chicken lasagna soup is a comforting, wholesome meal that combines ease, flavor, and nutrition. It’s a smart option for anyone seeking warmth and satisfaction without sacrificing balanced eating.
FAQs
Can this be made ahead of time?
Yes, it tastes even better the next day as flavors develop.
Can I cook it on the stovetop?
Yes, simmer gently until the chicken and lentils are cooked through.
Is this soup freezer-friendly?
Yes, freeze before adding Greek yogurt for best results.
Can I make it dairy-free?
Simply omit the yogurt or replace it with a dairy-free alternative.
