2 tablespoons Olive Oil
1 Chopped Onion
3 Garlic Cloves
2 cups Shredded Rotisserie Chicken
4 cups Chicken Broth
8 Lasagna Noodles (or Zucchini Noodles for low-carb)
1 cup Cream Cheese
2 cups Spinach
Salt to taste
Pepper to taste
Italian seasoning to taste
Parmesan cheese for garnish
Fresh basil for garnish
In a large pot over medium heat, add the olive oil. Once hot, add the chopped onions and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add the shredded rotisserie chicken to the pot, followed by the chicken broth. Bring the mixture to a boil.
Once boiling, add lasagna noodles (or your chosen substitute). Reduce the heat and let it simmer for 10-12 minutes until the noodles are tender.
Stir in fresh spinach and cook until wilted, about 2-3 minutes.
Add the cream cheese, stirring until well combined and melted, creating a rich and creamy broth.
Season with salt, pepper, Italian seasoning, and any other desired spices.
Serve hot, garnished with shredded parmesan cheese and fresh basil if desired.
