Stoked at Home

0 Add the chicken breasts, butter, onion, garlic, thyme, basil, oregano, red pepper flakes, salt, pepper, sundried tomatoes, and chicken broth to the crockpot. Cover and cook on high for 4 hours.
1 After 4 hours, remove the chicken breasts, chop or shred them, and return them to the crockpot. Add the lasagna noodles, heavy cream, cream cheese, lemon juice, spinach, and artichokes.  Stir well to combine.
2 Cover and cook on high for an additional 30 minutes, until noodles are tender and the soup has thickened. 
3 Ladle the soup into bowls and top each serving with grated Parmesan and a dollop of ricotta cheese. This method is easy and ensures all ingredients meld perfectly for a creamy, satisfying soup!