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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
