Description
This White Chicken Lasagna Soup is a cozy, creamy, and cheesy twist on classic lasagna, packed with tender chicken, vegetables, noodles, and a rich Parmesan-infused broth. It’s comfort in a bowl! #ComfortFood #LasagnaSoup #ChickenDinner
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, chopped
- 3 tablespoons olive oil, divided
- 3 tablespoons butter
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 4–6 cloves garlic, minced
- 1/3 cup flour
- 9–11 cups low sodium chicken broth, divided
- 3 tablespoons cornstarch
- 15 oz can cannellini beans, rinsed and drained
- 1 tablespoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- Dash to 1/4 teaspoon red pepper flakes (optional)
- 10 uncooked lasagna noodles, broken into 1–2 inch pieces
- 2–3 cups half and half (or fat-free evaporated milk)
- 1/2 cup heavy cream (optional)
- 10 oz chopped frozen baby spinach, thawed
- 1 cup freshly grated Parmesan cheese
- Shredded mozzarella cheese (for garnish)
- Freshly grated Parmesan cheese (for garnish)
- Ricotta cheese (for garnish)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped chicken breasts and cook until browned and cooked through. Remove and set aside.
- Add butter and remaining 1 tablespoon olive oil to the same pot. Sauté onion, carrots, and bell pepper for about 5 minutes until softened. Add garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes.
- Gradually add chicken broth while stirring to maintain a smooth consistency.
- In a small bowl, whisk cornstarch with 1/4 cup of the broth, then stir into the soup to thicken.
- Add cannellini beans, chicken bouillon, dried herbs, bay leaves, and red pepper flakes (if using).
- Add broken lasagna noodles. Bring to a boil, then reduce heat and simmer for 10–12 minutes until noodles are tender.
- Stir in half and half, heavy cream (if using), spinach, and Parmesan cheese. Heat through.
- Return cooked chicken to the pot and stir to combine.
- Serve hot, topped with mozzarella, ricotta, and extra Parmesan cheese. Enjoy!
Notes
- For added depth, use rotisserie chicken to save time.
- Adjust creaminess by varying the amount of half and half and cream.
- Soup thickens as it sits; add more broth to reheat if needed.
- Use gluten-free noodles and flour to make it gluten-free.
- Garnishes can be customized based on taste.
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg