chicken lasagna soup

White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It’s quick and easy to make in just 30 minutes.

White chicken lasagna soup

vegetable oil

chicken breasts

Italian seasoning

salt

black pepper

butter

onion,

garlic, minced

all-purpose flour

chicken broth

half and half (or heavy cream)

Parmesan cheese,

lasagna noodles,

salt (or

black pepper (or to taste)

baby spinach (about 6 oz.)

Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and cook for 5-7 minutes until evenly cooked through. Season with Italian seasoning, salt, and pepper. Set aside on a plate.

In the same pot, melt the butter over medium-high heat until it starts to bubble, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.

Stir in flour, mixing well, and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well and bring the mixture to a boil, about 6-8 minutes.

Add cheese, broken lasagna noodles, salt, and pepper. Mix well until evenly combined. Cook the noodles over medium heat until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot. If the soup is a bit too thick for your liking, simply add water or broth to dilute a bit.

Stir in cooked chicken and spinach and cook until chicken is warmed through and spinach is evenly wilted, about 1-2 minutes.

Garnish with freshly cracked black pepper and serve immediately.

Chicken Lasagna Soup is a creamy and filling soup that is loaded with noodles, rotisserie chicken, spinach, and two kinds of cheeses.

Chicken Lasagna Soup

yellow onion, (diced)

garlic, (minced)

flour

rotisserie chicken, (shredded)

pepper

Mafalda noodles, (or broken lasagna noodles)

baby spinach, (thawed and chopped)

half and half

mozzarella cheese, (shredded)

parmesan cheese, (grated)

Heat Dutch oven over medium-high heat.

Add oil and butter.

Add onion. Cook for 3-4 minutes. Add garlic. Cook 1 more minute.

Once butter is melted, add chopped onion. Cook for 3-4 minutes or until translucent. Add in garlic and cook for 1 additional minute.

Sprinkle with flour and mix to form a paste.

Sprinkle with flour and mix to form a paste. Cook, stirring constantly, for about 2-3 minutes, or until golden brown.

Add shredded chicken, Italian seasoning, salt, and pepper,

Add the shredded chicken and sprinkle with Italian seasoning, salt, and pepper.

Pour in chicken broth. Simmer for 10 minutes.

Pour in chicken broth. Simmer on medium-low for 10 minutes.

Add in noodles. Simmer 6-8 minutes, or until noodles are cooked al dente.

Add in Mafalda noodles and allow soup to simmer for 6-8 minutes, or until noodles are al dente.

Add spinach, half and half, and cheeses. Stir.

Add in chopped spinach, half and half, and cheeses. Stir until combined.

Serve immediately.

This chicken Alfredo soup recipe is the coziest, creamiest, and heartiest soup! Topped with ricotta cheese, it&#39;s going to be a hit!

Chicken Alfredo Soup Recipe

olive oil

lasagna noodles

unsalted butter (divided)

heavy cream

salt and black pepper

white onion

carrots

garlic (crushed)

spinach

parmesan cheese

red pepper flakes (optional,

ricotta cheese (optional,

Preheat

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

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

Bake

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

Shred

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

For the Chicken

Break

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

Melt

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

Whisk

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

Simmer

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

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

Sauté

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

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

Combine

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

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

Divide

Garnish

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

For the Alfredo Soup

This recipe is the best, you owe it to yourself to make it.  Absoultely wonderful

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582923552/kqs28ebgztf777sdadxz.mp4

This Chicken Alfredo Lasagna Soup Recipe is the coziest, creamiest and heartiest soup! Topped with ricotta cheese and packed with veggies, it's going to be a hit with the family, plus it’s really quite simple to put together too!

Top 3 chicken lasagna soup recipes from across the web

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White chicken lasagna soup

Chicken Lasagna Soup

Chicken Alfredo Soup Recipe

Top 3 chicken lasagna soup recipes from across the web

The most viewed chicken lasagna soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White chicken lasagna soup

Chicken Lasagna Soup

Chicken Alfredo Soup Recipe

The most viewed chicken lasagna soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine