Description
This Heavenly White Chicken Lasagna Soup is a creamy comfort meal, with shredded chicken, lasagna noodles, baby spinach, and three cheeses in a garlicky one-pot broth.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cups carrots, finely diced
- 2 stalks celery, chopped
- 4–5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 7 cups low-sodium chicken broth
- 2 medium chicken breasts, cooked and shredded
- 1 tsp dried parsley
- 1 1/2 tsp Italian seasoning
- 1/2 tsp dried basil
- Salt and pepper, to taste
- Pinch red pepper flakes (optional)
- 6 oz lasagna noodles, broken in pieces
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 3–4 cups baby spinach, chopped
- Fresh basil or parsley, for garnish
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Sauté onions, carrots, and celery until tender.
2. Add garlic and cook for 1 minute. Stir in flour and cook 2 minutes to make a roux.
3. Whisk in chicken broth slowly. Add seasonings and bring to boil.
4. Add broken lasagna noodles, simmer until al dente.
5. Add shredded chicken. Lower heat, stir in cream cheese and heavy cream til smooth.
6. Add mozzarella and Parmesan gradually, stirring to melt.
7. Fold in spinach just to wilt. Taste and adjust seasoning.
8. Garnish with fresh herbs and extra Parmesan. Serve hot.
Notes
For best results, cook and store the noodles separately.
Use rotisserie chicken for quick assembly.
Lighten it up with half-and-half or reduce cheese.
To reheat, add a splash of broth; thicken as needed.
Gluten-free? Swap for GF pasta and flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 102mg