Description
Indulge in the creamy comfort of White Chicken Lasagna Soup, a delightful dish that combines the heartiness of traditional lasagna with the warmth of a savory soup. This recipe features tender chicken, fresh vegetables, and a rich broth, all enveloped in a luscious creamy base. It’s perfect for cozy family dinners or gatherings with friends. Easy to make and packed with flavor, this soup is sure to become a favorite in your household. Serve it with crusty bread or a fresh salad for a complete meal that’s both satisfying and nutritious.
Ingredients
Scale
- 2 Boneless, Skinless Chicken Breasts
- 1 tbsp Olive Oil
- 5 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 1 Carrot, Diced
- 2 Celery Ribs, Diced
- 6–7 Garlic Cloves, Minced
- 1/3 Cup All-Purpose Flour
- 6 Cups Chicken Broth
- 2 Cups Heavy Cream
- 3 Cups Chopped Fresh Broccoli
- 10 Lasagna Sheets, Broken into Small Pieces
- 1.5 Cups Parmesan Cheese
Instructions
- In a large soup pot, melt butter and olive oil over medium heat. Season chicken breasts with seasoning and sear for about 4 minutes on each side until cooked through. Remove from pot.
- Add remaining butter to the pot; cook onion, celery, and carrot until softened. Stir in minced garlic and cook until fragrant.
- Sprinkle flour into the pot while stirring to coat vegetables; cook the roux for about 2 minutes.
- Gradually add chicken broth while whisking to prevent lumps; then stir in heavy cream and seasonings.
- Bring to a boil; add broccoli and broken lasagna sheets. Reduce heat and simmer for about 15 minutes.
- Once noodles are tender, mix in Parmesan until melted and smooth; return chopped chicken to the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg