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White Chicken Lasagna Soup Recipe

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★★★★★

5 from 86 reviews

A comforting and hearty White Chicken Lasagna Soup that brings all the flavors of classic lasagna into a creamy, warm bowl. Loaded with tender chicken, a medley of vegetables, aromatic herbs, and broken lasagna noodles, it’s a perfect one-pot meal for cozy dinners.

Ingredients

Scale

Sautéed Vegetables and Roux

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 carrots, peeled and sliced
  • 1 large yellow onion, peeled and diced
  • 1/2 red bell pepper, seeded and diced
  • 1 zucchini, shredded
  • 6 cloves garlic, minced
  • 1/3 cup all-purpose flour

Broth and Seasoning

  • 9 cups low sodium chicken broth, divided
  • 3 tablespoons cornstarch
  • 1 pound cooked chicken, chopped (see notes)
  • 1 tablespoon chicken bouillon
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (optional)

Pasta and Dairy

  • 10 lasagna noodles, uncooked, broken into 1–2 inch pieces
  • 2–3 cups half and half
  • 1/2 cup heavy cream (optional)
  • 8 ounces chopped frozen spinach, thawed and drained
  • 1 1/2 cups Parmesan cheese, grated
  • Mozzarella cheese, shredded for garnish

Instructions

  1. Sauté Vegetables: Melt butter and olive oil in a large pot over medium-high heat. Add carrots, onions, and peppers, cooking for about 3 minutes or until tender.
  2. Add Zucchini and Garlic: Stir in shredded zucchini and minced garlic. Cook for an additional minute until fragrant.
  3. Make Roux: Sprinkle in the flour and cook for 3 minutes, stirring constantly to create a thick mixture.
  4. Add Broth Slowly: Lower the heat to medium-low and gradually add 8 cups of chicken broth, stirring constantly to avoid lumps.
  5. Thicken Soup & Season: In a separate bowl, whisk cornstarch with 1 cup chicken broth and add to the pot. Then add chopped cooked chicken, chicken bouillon, bay leaves, dried parsley, basil, oregano, salt, pepper, and red pepper flakes. Stir well.
  6. Add Pasta: Stir in broken lasagna noodles, bring the pot to a boil, then reduce heat to simmer.
  7. Simmer Noodles: Let cook for 20-30 minutes until noodles are tender, stirring occasionally to prevent sticking.
  8. Finish Soup: Reduce heat to low, remove bay leaves, and stir in half and half, optional heavy cream, and drained spinach. Simmer until heated through.
  9. Add Cheese and Adjust Seasoning: Stir in grated Parmesan cheese, taste, and add salt and pepper if needed.
  10. Serve: Ladle soup into bowls and garnish with shredded mozzarella cheese. Serve warm.

Notes

  • Use cooked chicken such as rotisserie or leftover roasted chicken for ease.
  • For a thicker soup, add cornstarch slurry gradually and adjust to desired consistency.
  • Frozen spinach must be fully thawed and drained to avoid adding extra water.
  • Red pepper flakes are optional and can be omitted for a milder flavor.
  • Half and half can be substituted with whole milk for a lighter version, but soup will be less creamy.

Keywords: White Chicken Lasagna Soup, creamy chicken soup, lasagna noodle soup, Italian chicken soup, hearty chicken soup, one pot chicken soup

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