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White Lasagna Soup with Chicken Recipe

White Lasagna Soup with Chicken Recipe
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★★★★★

5.1 from 16 reviews

This comforting White Lasagna Soup with Chicken combines tender shredded chicken, creamy broth enriched with cream cheese and Parmesan, and tender lasagna noodles. Flavored with Italian herbs and fresh spinach, this hearty soup brings all the cozy, familiar flavors of lasagna in a warm and satisfying bowl that’s perfect for chilly days or whenever you crave a delicious, creamy pasta soup.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium onion (diced)
  • 2 medium carrots (peeled and diced)
  • 1 cup celery stalks (chopped)
  • 3 cloves garlic (minced)
  • 3 oz baby spinach

Seasonings

  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • ⅛ teaspoon ground nutmeg

Fats and Dairy

  • 3 tablespoons unsalted butter
  • 1 cup whole milk
  • 4 oz cream cheese (softened)
  • ½ cup Parmesan cheese (grated)

Proteins

  • 2 medium chicken breasts (boneless and skinless)

Dry Ingredients and Others

  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup water
  • 6 oz lasagna noodles (about 6 large noodles, broken)

Instructions

  1. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion, carrots, and chopped celery, sautéing for 3-4 minutes until the vegetables soften. Stir in minced garlic and cook for another minute until fragrant.
  2. Add Seasonings and Flour: Sprinkle in Italian seasoning, dried basil, salt, black pepper, and nutmeg. Whisk in the all-purpose flour to combine evenly with the vegetables and fat, creating a roux base.
  3. Add Liquids and Simmer Chicken: Gradually pour in the chicken broth and water, stirring constantly to avoid lumps. Bring the mixture to a boil, then add the chicken breasts. Reduce heat to a simmer, cover, and cook for about 15 minutes or until the chicken is fully cooked.
  4. Shred Chicken: Remove the chicken breasts from the pot and let cool slightly. When cool enough to handle, shred the chicken into bite-sized pieces using two forks.
  5. Cook Pasta: Meanwhile, in a separate pot, cook the broken lasagna noodles according to package instructions until al dente. Drain and set aside. Optionally, cook a few extra noodles if you desire more pasta in your soup.
  6. Add Dairy and Melt Cream Cheese: Return the soup base to a simmer. Stir in the whole milk and softened cream cheese, cooking and stirring occasionally for 3-5 minutes until the cream cheese has fully melted and incorporated into the broth.
  7. Combine Ingredients: Stir in grated Parmesan cheese, baby spinach, and shredded chicken. Cook for another 3 minutes, stirring occasionally, until the Parmesan is melted, spinach is slightly wilted, and the chicken is heated through. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Serve: Remove the soup from heat. Ladle the soup into bowls and add cooked lasagna noodles just before serving to keep them from getting too soft. Garnish with fresh herbs and shaved Parmesan cheese if desired. Enjoy your warm, creamy White Lasagna Soup with Chicken!

Notes

  • For a pasta-heavy soup, cook extra lasagna noodles and add more to taste.
  • You can substitute low-fat milk to reduce calories, but the soup will be less creamy.
  • Use fresh spinach for best flavor; baby spinach wilts quickly into the soup.
  • Ensure the chicken is cooked thoroughly before shredding to maintain tender pieces.
  • Leftover soup can be refrigerated up to 3 days; add noodles fresh when reheating to avoid sogginess.

Nutrition

Keywords: white lasagna soup, chicken soup, creamy pasta soup, Italian soup, lasagna noodle soup, comfort food, creamy chicken soup

Find it online: https://cheframiflavor.com/white-lasagna-soup-with-chicken-recipe/