Description
White Lasagna Chicken Soup is a creamy, cheesy, and hearty soup that brings all the flavors of white lasagna into a cozy, spoonable dish. Packed with tender chicken, pasta, and rich Italian seasoning, it’s the perfect one-pot comfort meal for chilly nights or easy dinners.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced carrots (optional)
- 1/2 cup diced celery (optional)
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 6 lasagna noodles, broken into smaller pieces (or 2 cups other pasta)
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in Italian seasoning and broken lasagna noodles.
- Cook noodles until tender, about 10–12 minutes, stirring occasionally.
- Reduce heat to low. Stir in heavy cream, cream cheese, mozzarella, and Parmesan until melted and smooth.
- Add shredded chicken and stir until heated through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Notes
- Add spinach or kale for extra greens.
- Substitute lasagna noodles with rotini, penne, or tortellini.
- Use garlic herb cream cheese for added flavor.
- Thin soup with extra broth or milk when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
