Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Kinder's Buttery Garlic & Herb Seasoning.
Add the block of cream cheese, pour in the Alfredo sauce, and add both containers of Kettle & Fire Chicken Bone Broth.
Cover and cook on HIGH for 3 hours, until the chicken is fully cooked and tender enough to shred.
Remove the chicken from the crockpot, shred it with two forks, and return the shredded chicken to the crockpot.
Add the broken lasagna noodles to the crockpot and stir everything together.
Cover and cook for 30 more minutes, or until the lasagna noodles are tender.
Stir in the shredded mozzarella cheese, grated Parmesan cheese, and heavy cream until the cheese is completely melted and the soup is rich and creamy.
Let everything combine for a few minutes, then serve hot and enjoy.
