Creamy White Chicken Lasagna Soup Recipe 385

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CREAMY WHITE CHICKEN LASAGNA SOUP



Creamy White Chicken Lasagna Soup image

Rich and creamy white chicken lasagna soup comes together in just 30 minutes to make a comforting soup you'll crave all year long.

Provided by Tiffany

Categories     Soup

Time 30m

Number Of Ingredients 16

1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
2 tablespoons oil
4 tablespoons butter
3 teaspoons minced garlic
4 tablespoons flour
1 ½ teaspoons onion powder
1 teaspoon garlic powder
2 cups chicken broth
6 cups fat free or regular half and half (see note)
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
2 ½ teaspoons Italian seasoning blend (see note for substitution)
4 ounces cream cheese (at room temperature)
1 cup shredded parmesan cheese
chopped fresh thyme or parsley for garnish
8 lasagna noodles, broken into 2-inch pieces and cooked til tender

Steps:

  • Add oil to a large pot over medium high heat. Add chicken and cook for 5-6 minutes, stirring throughout until cooked through. Transfer to a dish, cover, and set aside.
  • Add butter to pot and stir until melted. Stir in minced garlic and saute until fragrant, about 1 minute. Sprinkle flour over butter and garlic and stir until thickened. Gradually whisk in half and half and chicken broth.
  • Stir in salt, pepper, garlic powder, and onion powder. Bring to a boil and cook for about 10 minutes. Stir in parmesan cheese and cream cheese until melted and incorporated.
  • Stir in lasagna noodles and chicken. Taste and add more salt and pepper if needed. Garnish with chopped thyme or parsley and parmesan cheese if desired and serve.

Nutrition Facts : Calories 863 kcal, Carbohydrate 85 g, Protein 54 g, Fat 33 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1991 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

CREAMY WHITE CHICKEN LASAGNA SOUP RECIPE - (3.8/5)



Creamy White Chicken Lasagna Soup Recipe - (3.8/5) image

Provided by janicecraig

Number Of Ingredients 17

1 pound boneless, skinless chicken breasts, cubed, cooked
10 lasagna noodles, broken into small pieces
7 cups low-sodium chicken broth, divided
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) package frozen baby spinach, thawed
1 1/2 cups heavy cream
1/4 cup all-purpose flour
1/4 cup cornstarch
4 cloves garlic, minced
2 carrots, peeled and finely chopped
2 bay leaves
1 medium yellow onion, finely chopped
2 tablespoons olive oil, divided
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper, to taste
Parmesan cheese, grated, to taste
Ricotta cheese, optional

Steps:

  • Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat and sauté onion and carrot until softened. 10-12 minutes. Add garlic and cook for 1 minute, or until fragrant, then sprinkle in flour and stir together for 2-3 minutes, or until flour has a chance to cook. Mixture will be thick. Slowly pour in 6 cups chicken broth, saving the last 1 cup to mix the cornstarch into. Pour cornstarch mixture in as well, stirring everything to combine. Add chicken, beans, lasagna noodles, bay leaves and Italian seasoning to soup, then season generously with salt and pepper. Bring mixture up to a boil, then reduce heat to low and let simmer for 20 minutes, or until noodles are al dente. Remove and discard bay leaves, then stir thawed spinach into the soup. Pour in heavy cream and cook for another 5-10 minutes, or until warmed through. Add grated parmesan, then transfer to serving bowls and enjoy! If you'd like add a dollop of ricotta cheese on top.

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