Description
A creamy and comforting White Chicken Lasagna Soup made with tender chicken, broken lasagna noodles, fresh spinach, and a blend of cheeses, simmered together to create a hearty and flavorful dish perfect for cozy meals.
Ingredients
Units
Scale
Vegetables
- 1 Yellow Onion, diced
- 3 Carrots, diced
- 2 Celery Stalks, diced
- 7 Garlic Cloves, minced
- 16 oz Chopped Spinach, fresh or frozen
Proteins and Dairy
- 3 cups Cooked, shredded or chopped chicken
- 8 tbsp Salted Butter
- 1 pint Heavy Cream
- 5 oz Parmesan Cheese
- Grated Mozzarella Cheese, for topping (optional)
Pantry
- 1/2 cup All Purpose Flour
- 6 cups Chicken Broth
- 16 oz Lasagna sheets, broken into small pieces
- 1 tbsp Herbs De Provence
- Salt and Pepper to taste
- Croutons for topping (optional)
Instructions
- Sauté the vegetables. In a Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and pepper and cook for about 10 minutes until the veggies start to soften.
- Add garlic. Stir in the minced garlic cloves and cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Create the roux and add liquids. Whisk in the all-purpose flour and cook for about 4 to 5 minutes to remove the raw flour taste. Slowly whisk in the chicken broth and heavy cream, stirring continuously until the soup thickens.
- Season and bring to boil. Add more salt and pepper along with the Herbs De Provence. Bring the mixture to a gentle boil.
- Add spinach, chicken, and pasta. Stir in the chopped spinach, cooked chicken, and broken lasagna sheets. Cover with a lid, reduce heat to a simmer, and cook for 20 minutes until the pasta is fully cooked.
- Finish the soup. Stir in the Parmesan cheese until completely melted. Taste and adjust salt and pepper as needed.
- Serve. Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy warm.
Notes
- Use fresh spinach for a brighter flavor or frozen spinach for convenience; just be sure to drain excess water when using frozen.
- Broken lasagna sheets can be substituted with broken lasagna noodles or wide egg noodles if needed.
- For a lighter version, use low-fat milk instead of heavy cream but expect a thinner soup.
- Adding herbs like basil or oregano can enhance the flavor profile along with Herbs De Provence.
- Cooked rotisserie chicken is a time-saving option for shredded chicken in this recipe.
- For a thicker soup, allow it to simmer uncovered for a few minutes to reduce excess liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
