Step 1

Preheat oven to 400°F and line a baking sheet with aluminum foil.

Step 2

Pat the chicken breasts dry, brush with oil, and sprinkle with a pinch of salt.

Step 3

Bake in the preheated oven for 22-25 minutes, or until cooked through to 165°F.

Step 4

Allow to cool, shred with a fork or slice into thin pieces.

Step 5

Break lasagna noodles into 1-2 inch pieces. Boil according to package instructions, set aside.

Step 6

Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the flour, and whisk until flour dissolves into butter.

Step 7

Keep whisking and slowly add the heavy cream, to make a roux.

Step 8

Add the chicken broth, and salt and pepper to taste; bring to boil, reduce to simmer.

Step 9

In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat.

Step 10

Add the onions and carrots, and sauté for 5-6 minutes until vegetables soften.

Step 11

Pour the cream broth into the pot over the vegetables. Add the garlic, and bring to a boil.

Step 12

Once boiling, add the spinach, chicken, and lasagna noodles. Reduce to simmer.

Step 13

Add the grated cheese, then sprinkle with red pepper flakes if desited.

Step 14

Divide soup into bowls.

Step 15

Top each bowl with a heaping spoonful of ricotta cheese, if desired.