2 tablespoons salted butter
2 tablespoons flour
1 sweet onion, peeled and chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
2 tablespoons fresh thyme leaves
3 to 4 fresh basil leaves, chopped
2 teaspoons chopped oregano leaves
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
6 cups chicken broth
2 boneless, skinless chicken breasts
8 lasagna noodles broken into pieces
4 cups baby spinach, roughly chopped
1 can canned coconut milk
1 cup shredded provolone cheese
½ cup grated Parmesan cheese
2 ounces prosciutto, torn into pieces
Set Crockpot to high. Melt butter, then whisk in flour until smooth, about 5 minutes. Add onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Whisk in chicken broth, then add chicken. Season with red pepper flakes, salt, and pepper. Stir to combine. Cover and cook on high for 4 to 5 hours. During the last 15 minutes of cooking, stir in lasagna noodles, spinach, and coconut milk or cream. Let cook until the noodles are soft. (You can also cook noodles separately in boiling water if you wish and add to the soup at end.) Stir in cheeses until melted. If soup is too thick, add additional broth or cream.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer and bake for 10 to 15 minutes or until crisp. Remove from oven and crumble when cool. Ladle and top with cooked prosciutto and extra baby spinach if desired.
Yield: 6 servings
Tomato Garlic Bread
1 (16-ounce) loaf French bread
2 tablespoons soft butter
1 clove garlic, minced
2 tomatoes, peeled and sliced
2 teaspoons Greek seasoning
Olive oil for drizzling
2 tablespoons fresh basil, chopped
Preheat oven to broil setting. Cut bread in half lengthwise. In a small bowl mix softened butter with garlic and spread over both pieces of bread. Place tomato slices over buttered bread, and sprinkle each with Greek seasoning. Drizzle with olive oil. Place bread under broiler and cook until tomatoes and oil are sizzling, and edges of bread are beginning to brown, 4 to 5 minutes. Remove bread from oven and sprinkle with fresh basil. Slice into 2-inch pieces and serve.
Yield: 15-20 pieces
