Description

This White Chicken Lasagna Soup is a creamy, comforting dish that combines tender chicken, fresh vegetables, and broken lasagna noodles in a rich Parmesan-infused broth. Perfect for a hearty meal, it blends the flavors of classic lasagna with the ease and warmth of soup, making it an ideal choice for cozy dinners or when you need a satisfying one-pot meal.

Ingredients

Scale

Chicken and Seasonings

2 boneless, skinless chicken breasts, halved
Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder (to season chicken)

Cooking Fats

1 tablespoon olive oil
5 tablespoons salted butter, divided

Vegetables

1 yellow onion, diced
1 carrot, diced
2 celery stalks, diced
6–7 garlic cloves, minced
3 cups fresh broccoli, chopped

Spices and Flavorings

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon herbes de Provence
Salt and pepper, to taste

Thickening and Liquids

1/3 cup all-purpose flour
6 cups chicken broth
2 cups heavy cream

Pasta and Cheese

10 lasagna sheets, broken into small pieces
1.5 cups Parmesan cheese, grated

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Instructions

Season and Sear Chicken: Season the chicken breasts on both sides with Kinder’s The Blend seasoning or a salt, pepper, and garlic powder blend. In a large soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sear the chicken breasts for approximately 4 minutes per side until fully cooked. Remove the chicken from the pot and set aside.
Sauté Vegetables: In the same pot, melt the remaining 4 tablespoons of butter. Add the diced onion, carrot, and celery. Lightly season with about 1/4 teaspoon each of salt and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and become aromatic.
Add Garlic and Flour: Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the vegetables, stirring continuously so the flour coats them evenly. Cook the mixture for 2 minutes to eliminate any raw flour taste, forming a roux.
Incorporate Broth and Cream: Gradually whisk in the chicken broth in increments of about 375 milliliters (1.5 cups) at a time to prevent lumps. Once fully incorporated, stir in the heavy cream. Season the soup with garlic powder, onion powder, black pepper, and herbes de Provence for balanced flavor.
Simmer with Broccoli and Pasta: Bring the soup to a gentle boil. Add the chopped broccoli and broken lasagna noodles. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often to prevent the noodles from sticking to the bottom of the pot, until the noodles are tender but still al dente.
Finish Soup with Cheese and Chicken: Lower the heat further. Stir in the grated Parmesan cheese until it melts completely and the soup becomes smooth and creamy. Chop the reserved cooked chicken into bite-sized pieces and return it to the pot. Mix thoroughly and adjust seasoning with additional salt and pepper to taste.
Serve: Ladle the hot soup into bowls immediately and enjoy the warm, comforting flavors of this white chicken lasagna soup.

Notes

Breaking the lasagna sheets into small pieces helps them cook evenly and blend seamlessly into the soup.
Stirring frequently during the simmer prevents the noodles from sticking and ensures even cooking.
Kinder’s The Blend seasoning can be substituted with equal parts salt, black pepper, and garlic powder if unavailable.
You can swap broccoli for other vegetables like spinach or kale depending on preference.
For a thicker soup, reduce slightly the amount of broth or increase the flour.
Leftovers can be refrigerated for up to 3 days and reheated gently to maintain texture.