Creamy Chicken Lasagna Soup
A cozy, one-pot creamy chicken lasagna soup that delivers all the flavors of white lasagna without the layering work. Packed with tender chicken, spinach, and a rich cheesy broth.
Equipment
- Large Dutch Oven
- Chef's Knife
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 8 oz lasagna noodles, broken
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat oil and butter in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes.
- Add garlic and spices, cooking for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breasts and simmer for 15 minutes or until cooked through.
- Remove chicken, shred it, and set aside. Add broken lasagna noodles to the pot and cook for 10-12 minutes until al dente.
- Reduce heat to low. Stir in shredded chicken, heavy cream, spinach, mozzarella, and Parmesan. Stir until cheese melts.
Notes
For leftovers, add a splash of broth when reheating as the pasta will absorb liquid.