White Chicken Lasagna Soup Recipe

“`html

There is something irresistibly cozy and comforting about a bowl of soup that feels like a warm hug, and that’s exactly what you get with this White Chicken Lasagna Soup Recipe. Rich, creamy, and packed with tender chicken, fresh broccoli, and bits of lasagna noodles, it captures all the beloved flavors of a classic white chicken lasagna but in a quicker, soul-satisfying soup form. It’s the perfect dish to bring family and friends together around the table, delivering layers of flavor and texture in every spoonful.

Ingredients You’ll Need

The beauty of this soup is in its simplicity—with fresh veggies, tender chicken, creamy broth, and subtle seasoning, each ingredient plays a vital role to create that perfect comfort food balance. Nothing fancy or complicated, just wholesome elements that come together beautifully.

• 2 boneless, skinless chicken breasts, halved: Provides the protein and heartiness essential for this soup.
• 1 tablespoon olive oil: Helps sear the chicken and brings a subtle fruitiness to the dish.
• 5 tablespoons salted butter, divided: Adds richness and depth to the broth and veggies.
• 1 yellow onion, diced: Gives the base a natural sweetness and aromatic punch.
• 1 carrot, diced: Enhances the soup with a gentle sweetness and vibrant color.
• 2 celery stalks, diced: Brings subtle earthiness and texture contrast.
• 6–7 garlic cloves, minced: Infuses the broth with cozy, savory warmth.
• 3 cups fresh broccoli, chopped: Adds a fresh, crisp bite and a hit of green goodness.
• Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder: Balances the flavors and seasons the chicken perfectly.
• 1/2 teaspoon garlic powder: Enhances the garlic flavor in the creamy broth.
• 1/2 teaspoon onion powder: Boosts the onion’s sweet undertones.
• 1/2 teaspoon black pepper: Adds a gentle heat and depth.
• 1 teaspoon herbes de Provence: Gives the soup a fragrant, herbaceous lift.
• Salt and pepper, to taste: Adjust seasoning to your preference for the perfect finish.
• 1/3 cup all-purpose flour: Creates the roux that thickens the soup and gives it that silky texture.
• 6 cups chicken broth: The flavorful base that ties everything together.
• 2 cups heavy cream: Brings luscious creaminess that makes this soup indulgent and comforting.
• 10 lasagna sheets, broken into small pieces: Adds the recognizable bite and heartiness of lasagna noodles.
• 1.5 cups Parmesan cheese, grated: Melts into the soup for a salty, nutty richness.

How to Make White Chicken Lasagna Soup Recipe

Step 1: Sear the Chicken

Start off by seasoning your chicken breasts generously with Kinder’s The Blend seasoning or a handy mix of salt, pepper, and garlic powder. Heating a combination of butter and olive oil in a large soup pot creates a perfect surface to sear the chicken until beautifully golden and fully cooked—about 4 minutes on each side. Once done, set the chicken aside so you can focus on building that rich depth of flavor in the pot.

Step 2: Sauté the Vegetables

Without cleaning the pot, melt the remaining butter and add your diced onion, carrot, and celery. These foundational veggies come together with a pinch of salt and pepper, softening over 5 minutes until aromatic and slightly tender. This step is where the soup’s comforting aroma really starts to take shape.

Step 3: Add Garlic and Make the Roux

Next, toss in minced garlic and cook just long enough for it to release that wonderful fragrance. Sprinkle the flour directly over the veggies and stir continuously to coat everything, forming a roux. Cooking this for 2 minutes is key to removing that raw flour taste while thickening the soup beautifully.

Step 4: Add Broth, Cream, and Seasonings

Gradually whisk in the chicken broth, pouring in increments to keep lumps at bay and maintain a smooth texture. Then, pour in the heavy cream, turning the soup rich and velvety. Layer in garlic powder, onion powder, black pepper, and herbes de Provence—these seasonings elevate the soup, building that signature flavor you crave in a White Chicken Lasagna Soup Recipe.

Step 5: Simmer with Broccoli and Noodles

Bring everything to a gentle boil before adding the fresh broccoli and broken lasagna sheets. Lower the heat to a simmer, stirring frequently to prevent the noodles from sticking, allowing them to cook to perfect al dente over roughly 15 minutes. This part turns your soup into the ultimate cozy meal, full of texture and heartiness.

Step 6: Incorporate Cheese and Chicken

Reduce the heat and stir in Parmesan cheese until it melts completely, transforming the broth into a luscious, cheesy delight. Chop the cooked chicken into bite-sized pieces and return them to the pot. Give everything a thorough stir and adjust salt and pepper to taste, sealing in the rich layers of flavor.

Step 7: Serve Hot and Enjoy

Finally, ladle your White Chicken Lasagna Soup Recipe into bowls while it’s piping hot. This soup is best enjoyed fresh, offering a soulful, creamy experience that’s sure to become a household favorite.

How to Serve White Chicken Lasagna Soup Recipe

Garnishes

To add that extra wow factor, top your soup with freshly chopped parsley or basil for a pop of green freshness. A sprinkle of extra Parmesan or a drizzle of good-quality olive oil adds richness and looks inviting. For a bit of crunch, toasted breadcrumbs or crushed garlic croutons are delicious options.

Side Dishes

This soup pairs beautifully with crisp green salads or garlic breadsticks, which are perfect for soaking up the creamy broth. A simple Caesar salad or roasted asparagus can balance the richness, making your meal well-rounded and satisfying.

Creative Ways to Present

For a cozy family dinner, serve the soup in rustic bowls with large spoons to showcase the hearty chunks of chicken and noodles. For entertaining, consider serving in mini soup crocks or alongside a cheese board to stimulate the senses. You can even offer an array of garnishes so everyone can customize their bowl, making it interactive and fun.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the creamy texture and fresh flavors. When ready to eat, give it a good stir before reheating to redistribute the cheese and broth evenly.

Freezing

While this White Chicken Lasagna Soup Recipe can be frozen, the texture of the noodles and broccoli might change slightly upon thawing. If you plan to freeze, consider leaving out the pasta and fresh broccoli and adding them fresh when reheating for the best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the noodles from sticking or breaking apart. If the soup thickens too much, add a splash of chicken broth or cream to bring it back to your desired consistency.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely, using pre-cooked rotisserie chicken can save time. Simply shred it and add it at the end of cooking when you would normally add the chopped cooked chicken. Keep in mind you’ll want to adjust seasoning accordingly since rotisserie chicken might be seasoned already.

Can I substitute the heavy cream with a lighter option?

Yes, you can use half-and-half or whole milk for a lighter soup, but be aware that it will be less rich and creamy. To keep a silky texture, you might want to add a small amount of cornstarch slurry to help thicken the broth.

Is this soup freezer-friendly?

The soup can be frozen, but the lasagna noodles and broccoli may become mushy. For the best texture, freeze the broth and chicken separately and add noodles and broccoli fresh when you reheat the soup.

Can I make this soup in a slow cooker?

You can adapt the recipe for a slow cooker by searing the chicken and sautéing the veggies first, then combining all ingredients in the slow cooker. Cook on low for 4-6 hours, adding noodles and broccoli during the last 30 minutes to maintain texture.

What can I use instead of Parmesan cheese?

If you’re out of Parmesan, Pecorino Romano or Grana Padano are great substitutes that provide a similar nutty, salty flavor. For a milder taste, you can also use Asiago cheese.

Final Thoughts

If you’re craving something that bursts with comforting flavors yet feels fresh and inviting, this White Chicken Lasagna Soup Recipe is your new go-to. It’s incredibly easy to prepare, cozy enough for chilly nights, and wildly satisfying to share with the people you love. Give it a try and watch it quickly become a household favorite everyone asks for again and again.

“`

White Chicken Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 29 reviews

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 4.5 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Pin Recipe

Print Recipe

---

Description

This White Chicken Lasagna Soup is a comforting and creamy dish that combines tender chicken, fresh vegetables, and broken lasagna noodles in a flavorful broth enriched with Parmesan cheese. With a blend of aromatic herbs and a smooth roux base, it’s a perfect one-pot meal ideal for cozy dinners and easy entertaining.

---

Ingredients

Scale 1x2x3x

Chicken

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

Seasonings and Spices

• 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

Thickener and Dairy

• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 2 cups heavy cream
• 1.5 cups Parmesan cheese, grated

Pasta

• 10 lasagna sheets, broken into small pieces

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season and Sear Chicken: Season the chicken breasts on both sides with Kinder’s The Blend seasoning or a mix of salt, pepper, and garlic powder. In a large soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sear the chicken breasts for about 4 minutes per side until fully cooked. Remove the chicken and set it aside.
2. Sauté Vegetables: In the same pot, melt the remaining 4 tablespoons of butter. Add 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.
3. Add Garlic and Make Roux: Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour evenly over the vegetables, stirring continuously to coat them well. Cook the roux for 2 minutes to eliminate raw flour taste.
4. Add Broth and Cream: Gradually whisk in the chicken broth, adding about 375 milliliters at a time to avoid lumps. Once fully incorporated, pour in the heavy cream. Season the mixture with garlic powder, onion powder, black pepper, and herbes de Provence.
5. Simmer with Broccoli and Pasta: Bring the soup to a gentle boil. Add the chopped broccoli and broken lasagna noodles. Reduce heat to maintain a simmer, and cook for 15 minutes, stirring often to prevent sticking, until the noodles are al dente.
6. Finish Soup: Lower the heat, then stir in the grated Parmesan cheese until it melts completely and the soup is smooth. Chop the reserved chicken into bite-sized pieces and return them to the pot. Mix well and adjust seasoning with additional salt and pepper to taste.
7. Serve: Ladle the hot soup into bowls and serve immediately for a warming and satisfying meal.

---

Notes

• Use freshly grated Parmesan cheese for the best flavor and smoother melting.
• To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
• If lasagna noodles are not available, broken wide noodles or any pasta similar in size can be used.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
• Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop to avoid curdling.