Creamy Chicken Lasagna Soup
Enjoy the comforting flavors of lasagna in a creamy, easy-to-make soup! This recipe combines shredded chicken, lasagna noodles, and a rich white sauce for a satisfying and flavorful meal. Perfect for a chilly evening or a quick weeknight dinner.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- saucepan
- Whisk
- Ladle
- Bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1.5 pounds cooked chicken, shredded
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups milk
- ½ cup heavy cream
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup grated mozzarella cheese
- Pinch of nutmeg
- Fresh parsley, chopped, for garnish
- Extra Parmesan cheese, for garnish
- Red pepper flakes, for garnish optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
- Pour in the chicken broth and diced tomatoes (undrained). Stir in the dried oregano and basil. Season with salt and pepper to taste.
- Bring the soup to a simmer and add the shredded chicken and broken lasagna noodles. Cook until the noodles are tender, about 8-10 minutes.
- While the soup is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is important to prevent lumps!
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the heavy cream, ricotta cheese, Parmesan cheese, mozzarella cheese, and nutmeg. Season with salt and pepper to taste.
- Pour the creamy white sauce into the pot with the soup. Stir until everything is well combined and heated through.
- Taste and adjust seasonings as needed. You might want to add more salt, pepper, or even a little extra Parmesan.
- Ladle the soup into bowls and garnish with fresh parsley, extra Parmesan cheese, and red pepper flakes (if desired).
- Serve immediately and enjoy!
Notes
Don't overcook the noodles – cook them until just tender. Use a good quality chicken broth for the best flavor. For a richer flavor, use whole milk in the white sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. You may need to add a little extra broth or milk if the soup has thickened too much. For a spicier soup, add a pinch of red pepper flakes to the soup base. To customize the cheese in the white sauce consider using provolone, asiago, or gruyere. You can also add other veggies like spinach, mushrooms, or zucchini to the soup.