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White Chicken Lasagna Soup

White Chicken Lasagna Soup – Creamy, Cozy & Comfort in Every Spoonful!
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A comforting and creamy White Chicken Lasagna Soup that’s perfect for chilly days.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved
  • 1 tablespoon olive oil
  • 5 tablespoons salted butter, divided
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 6–7 garlic cloves, minced
  • 3 cups fresh broccoli, chopped
  • Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder
  • 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
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups heavy cream
  • 10 lasagna sheets, broken into small pieces
  • 1.5 cups Parmesan cheese, grated

Instructions

  1. Season the chicken breasts on both sides with Kinder’s The Blend seasoning or a salt, pepper, and garlic powder blend.
  2. 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 chicken and set aside.
  3. In the same pot, melt the remaining 4 tablespoons of butter. Add diced onion, carrot, and celery. Lightly season with salt and pepper (about 1/4 teaspoon each). Cook for 5 minutes, stirring occasionally, until vegetables soften and become aromatic.
  4. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle flour over vegetables, stirring continuously to coat evenly. Cook the roux for 2 minutes to eliminate raw flour flavor.
  5. Gradually whisk in the chicken broth, about 375 millilitres at a time, to prevent lumps. Once incorporated, pour in the heavy cream. Season with garlic powder, onion powder, black pepper, and herbes de Provence.
  6. Bring the soup to a gentle boil. Add chopped broccoli and broken lasagna noodles. Reduce heat to maintain a simmer. Cook for 15 minutes, stirring often to prevent the pasta from sticking, until noodles are al dente.
  7. Lower heat. Stir in grated Parmesan cheese until fully melted and the soup is smooth. Chop the reserved chicken into bite-sized pieces and return to the pot. Mix thoroughly and season with additional salt and pepper as desired.
  8. Ladle the hot soup into bowls and serve immediately.

Notes

  • Feel free to customize the vegetables based on what you have on hand.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • For a spicier version, add red pepper flakes while sautéing the vegetables.

Nutrition

Find it online: https://www.spiritsdrink.com/white-chicken-lasagna-soup-recipe-comfort/