Description
This White Chicken Lasagna Soup is a creamy, comforting twist on the classic lasagna. It combines tender chicken, broken lasagna noodles, and a rich, cheesy broth. Perfect for a cozy family dinner or to impress guests with a delightful and hearty dish.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 garlic cloves, minced
- 2 thyme sprigs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1 pound chicken breasts, cut into thirds
- 8 ounces lasagna noodles, broken into pieces
- 1/3 cup heavy cream
- 4 ounces cream cheese, cubed
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan, plus extra for serving
- 2 cups packed baby spinach
- Fresh parsley for garnish
Instructions
- Sauté the Aromatics: In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and thyme sprigs, cooking for another minute until fragrant.
- Create the Base: Sprinkle the flour over the onion mixture, stirring constantly for about 2 minutes to cook off the raw flour taste. Slowly pour in the chicken broth, whisking to avoid lumps.
- Cook the Chicken: Add the chicken breasts, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken from the pot, shred it using two forks, and return it to the pot.
- Add the Noodles: Stir in the broken lasagna noodles and cook until al dente, about 10 minutes.
- Make it Creamy: Lower the heat and add the heavy cream, cream cheese, mozzarella, and Parmesan. Stir until the cheeses are melted and the soup is creamy and smooth.
- Finish it Off: Finally, stir in the baby spinach until it’s wilted.
- Serve: Ladle the soup into bowls, garnish with fresh parsley and extra Parmesan, and serve hot. Enjoy!
Notes
- Thickening the Soup: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the final stages of cooking.
- Cooking the Noodles: For best results, cook the noodles separately and add them to the soup just before serving to prevent them from getting too soft.
- Make it Ahead: This soup can be made a day ahead and reheated. It tastes even better as the flavors meld together overnight!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg