Creamy Chicken Lasagna Soup
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.
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.