CREAMY CHICKEN LASAGNA SOUP

Picture this: a chilly evening, a warm blanket, and a bowl of pure comfort. But not just *any* comfort – we’re talking about a dish that marries the familiar flavors of lasagna with the cozy vibes of a creamy soup. Get ready to dive into a bowl of Creamy White Chicken Lasagna Soup | Cozy & Comforting, a recipe so easy and delicious, it’s guaranteed to become a family favorite. I promise, this isn’t just soup; it’s a hug in a bowl!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create this magical soup:

For the Chicken & Veggies:

• Chicken Breasts: 1.5 lbs, boneless, skinless (you can also use leftover cooked chicken!)
• Olive Oil: 2 tablespoons
• Onion: 1 medium, chopped
• Carrots: 2 medium, peeled and chopped
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, minced
• Italian Seasoning: 2 teaspoons
• Salt & Pepper: To taste

For the Creamy Broth:

• Chicken Broth: 8 cups (low sodium preferred)
• Heavy Cream: 1 cup
• Cream Cheese: 4 oz, softened
• Parmesan Cheese: 1/2 cup, grated

For the Lasagna Goodness:

• Lasagna Noodles: 8 oz, broken into bite-sized pieces (oven-ready or regular)
• Fresh Parsley: 1/4 cup, chopped, for garnish

Step-by-Step to a Bowl of Warmth

Let’s get down to the fun part! I’ll walk you through each step to make sure this soup is a success.

Cooking the Chicken & Veggies:

1. If using raw chicken, heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt, pepper, and 1 teaspoon of Italian seasoning. Cook until browned on all sides and cooked through (internal temperature of 165°F or 74°C). Remove chicken from the pot and set aside to cool slightly.
2. Once the chicken is cool enough to handle, shred it with two forks.
3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and remaining 1 teaspoon of Italian seasoning and cook for another minute until fragrant.

Creating the Creamy Dreamy Broth:

1. Pour chicken broth into the pot with the vegetables. Bring to a simmer.
2. Add the broken lasagna noodles to the simmering broth. If you’re using regular lasagna noodles, you might need to cook them a bit longer than oven-ready. Cook according to package directions until noodles are tender, about 8-10 minutes.
3. Reduce heat to low. Stir in heavy cream and softened cream cheese. Stir until the cream cheese is completely melted and the broth is creamy and smooth. Don’t boil the soup after adding the cream, as it can curdle!
4. Stir in the shredded chicken and Parmesan cheese. Heat through. Season with additional salt and pepper to taste.

Serving & Garnish:

1. Ladle the soup into bowls and garnish with fresh parsley. Serve immediately and enjoy every delicious spoonful!

Tips & Tricks for the Perfect Soup

Okay, bestie, let’s talk about some insider secrets to make this soup truly shine:

• Chicken Choices: Don’t feel limited to chicken breasts! You can use leftover rotisserie chicken for an even faster version. Just skip step 1 and add the shredded chicken directly to the soup at the end.
• Noodle Nuances: If you’re using regular lasagna noodles and want to avoid sticking, try adding a tablespoon of olive oil to the broth while they cook. Also, keep an eye on them! Overcooked noodles will make the soup mushy.
• Cream Cheese Savvy: Make sure your cream cheese is *truly* softened. This will help it melt smoothly into the broth. If you’re short on time, you can microwave it for a few seconds (but be careful not to melt it completely!).
• Spice it Up: Want a little kick? Add a pinch of red pepper flakes along with the Italian seasoning.
• Make Ahead Magic: This soup is even better the next day! The flavors have time to meld together beautifully. Store it in an airtight container in the refrigerator for up to 3 days.

Variations to Make It Your Own

This recipe is a fantastic starting point, but feel free to get creative and put your personal spin on it! Here are a few ideas:

• Veggie Power: Add other vegetables like spinach, zucchini, or mushrooms for extra nutrients and flavor.
• Cheese Please!: Experiment with different cheeses! Mozzarella, ricotta, or even a little bit of Gouda would be delicious.
• Spice it Up: Add a can of diced tomatoes (drained) for a tangy twist.
• Go Gluten-Free: Use gluten-free lasagna noodles to make this soup accessible to everyone.

The Secret to the Creamy Texture

The creamy texture is definitely the star of this soup. The combination of heavy cream and cream cheese is what makes it so decadent and comforting. But here’s a little secret: you can use milk instead of heavy cream to lighten it up a bit. Just be sure to use whole milk for the best results. You can also add a slurry of cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup if it’s not creamy enough for your liking. Stir it in slowly at the end and let it simmer for a few minutes until thickened.

Other Soup Recipes You’ll Adore

If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes. You should definitely try my LASAGNA SOUP if you want a tomato-based lasagna soup. For those busy weeknights, CROCKPOT LASAGNA SOUP is a game-changer. And if you’re craving something ultra-comforting, you HAVE to try MARRY ME CHICKEN SOUP – it’s a guaranteed crowd-pleaser! Speaking of chicken soup, CREAMY CHICKEN SOUP is a classic for a reason. Don’t forget to check out CREAMY GARLIC PARMESAN CHICKEN and CREAMY DREAMY CHICKEN CASSEROLE for other creamy chicken delights!

Why This Soup Is a Winner

Honestly, what’s not to love? This Creamy White Chicken Lasagna Soup is:

• Incredibly Flavorful: The combination of Italian seasoning, Parmesan cheese, and creamy broth is simply divine.
• Comforting & Cozy: It’s the perfect soup to warm you up on a cold day.
• Easy to Make: With just a few simple steps, you can have a delicious and satisfying meal on the table in no time.
• Versatile: You can easily customize it to your liking with different vegetables, cheeses, and spices.
• A Crowd-Pleaser: Everyone will love this soup, from kids to adults.

Final Thoughts: Soup’s On!

So there you have it – my Creamy White Chicken Lasagna Soup recipe! I truly believe this will become one of your go-to cozy meals. It’s so simple to make and tastes absolutely incredible. I hope you enjoy making and eating it as much as I do. Happy cooking, friend!

Creamy Chicken Lasagna Soup

Amelia Chen-Morrison

This Creamy Chicken Lasagna Soup combines the comforting flavors of lasagna with the ease of a soup. It features tender chicken, lasagna noodles, and a rich, creamy broth, making it a perfect cozy meal for a chilly evening. Garnish with fresh parsley and enjoy a bowl of pure comfort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Wooden spoon or spatula
• Two forks (for shredding chicken)
• Ladle
• Bowls for serving

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts or leftover cooked chicken
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 8 cups chicken broth low sodium preferred
• 1 cup heavy cream
• 4 oz cream cheese, softened
• ½ cup grated Parmesan cheese
• 8 oz lasagna noodles, broken into bite-sized pieces oven-ready or regular
• ¼ cup chopped fresh parsley, for garnish

Instructions

 

• If using raw chicken, heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt, pepper, and 1 teaspoon of Italian seasoning. Cook until browned on all sides and cooked through (internal temperature of 165°F or 74°C). Remove chicken from the pot and set aside to cool slightly.
• Once the chicken is cool enough to handle, shred it with two forks.
• Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and remaining 1 teaspoon of Italian seasoning and cook for another minute until fragrant.
• Pour chicken broth into the pot with the vegetables. Bring to a simmer.
• Add the broken lasagna noodles to the simmering broth. If you’re using regular lasagna noodles, you might need to cook them a bit longer than oven-ready. Cook according to package directions until noodles are tender, about 8-10 minutes.
• Reduce heat to low. Stir in heavy cream and softened cream cheese. Stir until the cream cheese is completely melted and the broth is creamy and smooth. Don’t boil the soup after adding the cream, as it can curdle!
• Stir in the shredded chicken and Parmesan cheese. Heat through. Season with additional salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh parsley. Serve immediately and enjoy.

Notes

For a richer flavor, use bone-in chicken thighs instead of breasts. Remember to remove the bones after cooking and before shredding. To prevent the cream cheese from clumping, ensure it’s fully softened before adding it to the soup. You can also use milk or half-and-half instead of heavy cream for a lighter version, but the soup won’t be as creamy. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup tastes even better the next day as the flavors meld together.