Description
This White Lasagna Soup with Chicken is a creamy, comforting dish combining tender chicken breasts, sautéed vegetables, cream cheese, and Parmesan. Inspired by classic white lasagna flavors, this cozy soup features hearty lasagna noodles, baby spinach, and a flavorful broth, perfect for a satisfying meal.
Ingredients
Scale
Sautéed Vegetables
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 cup celery stalks, chopped
- 3 cloves garlic, minced
Seasonings and Thickener
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ⅛ teaspoon ground nutmeg
- 4 tablespoons all-purpose flour
Broth and Chicken
- 4 cups chicken broth
- 1 cup water
- 2 medium chicken breasts, boneless and skinless
Creamy Components and Add-ins
- 1 cup whole milk
- 4 oz cream cheese, softened
- ½ cup Parmesan cheese, grated
- 3 oz baby spinach
- 6 oz lasagna noodles
Instructions
- Prepare the Soup Base: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and chopped celery. Sauté for about 4 minutes until the vegetables soften. Add minced garlic and cook for an additional minute until fragrant.
- Season and Thicken: Stir in Italian seasoning, dried basil, salt, pepper, and nutmeg. Sprinkle the flour over the vegetables and whisk thoroughly to combine, creating a roux base for thickening.
- Add Liquids and Chicken: Pour in chicken broth and water while stirring. Bring the mixture to a boil, then add the chicken breasts. Reduce heat to simmer, cover with a lid, and cook for 15 minutes until the chicken is thoroughly cooked.
- Shred the Chicken: Remove the chicken from the pot and allow it to cool slightly. Once manageable, shred the chicken into bite-sized pieces using forks or your hands.
- Cook Lasagna Noodles: In a separate pot, cook broken lasagna noodles according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside. You may cook extra noodles if you prefer a pasta-heavy soup.
- Incorporate Dairy: Return the soup base to a simmer. Add whole milk and softened cream cheese. Stir occasionally and cook for 3 to 5 minutes until the cream cheese is fully melted and the mixture is creamy.
- Add Cheese, Spinach, and Chicken: Stir in grated Parmesan cheese, baby spinach, and shredded chicken. Continue to cook, stirring occasionally, for about 3 minutes until the Parmesan melts, spinach wilts slightly, and chicken is reheated. Adjust seasoning with salt and pepper if needed.
- Serve: Remove the soup from heat. Ladle soup into bowls and add cooked lasagna noodles to each serving just before eating. Garnish with fresh herbs and shaved Parmesan if desired. Enjoy warm!
Notes
- This soup is flexible; you can substitute baby spinach with kale for a slightly different texture and flavor.
- Cooking extra lasagna noodles allows you to customize the pasta quantity to your preference.
- For a richer flavor, freshly grate Parmesan cheese rather than using pre-grated.
- This soup combines the essence of classic white lasagna in an easier, cozy-to-eat soup form.
- Ensure not to add noodles to the pot too early to prevent them from becoming mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 417 kcal
- Sugar: 6 g
- Sodium: 1309 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 96 mg
