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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups cooked chicken breast, shredded - 4 cups chicken broth (low-sodium recommended) - 1 cup heavy cream - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional for heat) - 8 lasagna noodles, broken into smaller pieces - 1 cup ricotta cheese - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh parsley, finely chopped for garnish For the best flavor, I suggest using high-quality chicken broth. A low-sodium option is great, as it lets you control the salt. Look for fresh herbs like oregano and basil; they add a bright taste. Use real parmesan cheese, not the powdered kind, for a richer flavor. If you don’t have heavy cream, try using half-and-half or whole milk. For a lighter option, you can use plain Greek yogurt instead of ricotta. If you want to avoid gluten, you can swap the lasagna noodles for gluten-free pasta. Don't have fresh parsley? Try dried parsley, or skip it entirely. {{ingredient_image_2}} To make White Chicken Lasagna Soup, you need to gather your ingredients first. This soup takes about 35 minutes from start to finish. It serves six people, so it’s perfect for a family meal. 1. Sauté the Vegetables: In a large pot, heat one tablespoon of olive oil over medium heat. Add one diced medium onion and cook it for about five minutes. Wait until the onion is soft and clear. Then, add three minced garlic cloves and cook for one more minute. 2. Add Chicken and Broth: Stir in two cups of shredded cooked chicken. Then, pour in four cups of chicken broth. Add one teaspoon of dried oregano, one teaspoon of dried basil, and half a teaspoon of red pepper flakes if you like some heat. Bring this mix to a gentle simmer. 3. Incorporate the Cream: Slowly add one cup of heavy cream into the pot. Let it simmer for about five minutes. This step helps create a rich and creamy base for your soup. 4. Cook the Lasagna Noodles: Break eight lasagna noodles into smaller pieces. Add them to the soup and cook according to the package instructions, which is usually around 10 to 12 minutes. Stir often to keep them from sticking together. 5. Add the Cheeses: Once the noodles are tender, turn the heat down. Mix in one cup of ricotta cheese, one and a half cups of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. Stir until everything melts together. Taste the soup and season with salt and pepper as needed. 6. Garnish and Serve: Spoon the soup into bowls. Sprinkle fresh chopped parsley on top for color and freshness. - Always sauté the onion and garlic first to enhance their flavors. - Stir the soup often while the noodles cook to avoid sticking. - Taste your soup before serving. Adjust the salt and pepper for the best flavor. - For a special touch, serve with extra mozzarella or a drizzle of olive oil on top. To make your White Chicken Lasagna Soup creamier, use heavy cream as the base. This gives a rich taste. You can also add more cheese. Ricotta and mozzarella both melt well and add creaminess. Stir these in after the noodles cook. Let them melt fully for a smooth texture. If you want extra flavor, a touch of cream cheese can enhance the creaminess too. Pair this soup with crusty bread. A slice of garlic bread works wonders. You can also serve a fresh salad on the side. A simple green salad with a light vinaigrette will balance the soup’s richness. For drinks, a light white wine or sparkling water adds a nice touch. If you like, top the soup with extra mozzarella or Parmesan for a delicious finish. One common mistake is not sautéing the garlic long enough. This can lead to raw flavors in the soup. Avoid overcooking the lasagna noodles, too. They should be al dente, not mushy. Also, don’t skip seasoning. Taste your soup before serving and adjust salt and pepper as needed. Lastly, let the soup simmer gently. This ensures all the flavors blend well. Pro Tips Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken for a quick and flavorful option. Customize Your Spices: Feel free to adjust the herbs and spices to your taste; adding thyme or Italian seasoning can enhance the flavor. Make it Ahead: This soup can be made in advance and stored in the fridge. Just reheat gently and stir in a splash of cream before serving. Serve with Toppings: Top with extra cheese, crushed red pepper, or a dollop of pesto for added flavor and texture. {{image_4}} You can make a vegetarian version of this soup. Swap the chicken for mushrooms or zucchini. Both add great texture and flavor. Use vegetable broth instead of chicken broth. You can also add more veggies like spinach or bell peppers. This keeps the soup hearty and satisfying. For a gluten-free meal, use gluten-free lasagna noodles. They work just as well in this soup. Ensure the chicken broth is gluten-free, too. Many brands offer gluten-free options. This way, you still get the creamy goodness without the gluten. If you love spice, add a little more red pepper flakes. You can also use diced jalapeños for a different heat. Try adding fresh herbs like cilantro or basil for a unique twist. A splash of lemon juice brightens the flavors and adds a fresh touch. Each option enhances your soup experience. To keep your white chicken lasagna soup fresh, let it cool first. Use an airtight container to store it in the fridge. This soup can last for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. When you’re ready to eat, take the soup out of the fridge. Pour it into a pot and heat it over medium heat. Stir it often to make sure it warms evenly. You can also use the microwave. Heat in short bursts, stirring in between. This helps prevent hot spots. If you want to freeze the soup, pour it into a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. The soup can stay good in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the meat and add it to the pot. This makes the soup even quicker to prepare. The spices from the chicken enhance the taste of the soup. To make this soup dairy-free, swap heavy cream with coconut milk. You can also use dairy-free cheese. Look for options like cashew or almond cheese. These choices keep the soup creamy and rich. Don't forget to check labels for hidden dairy ingredients. Yes, you can make this soup in advance. Just store it in an airtight container in the fridge. It keeps well for up to three days. When ready to serve, heat it on the stove. If it thickens, add more broth or water to adjust. This blog post covered all you need for a tasty white chicken lasagna soup. We explored key ingredients, cooking steps, and useful tips to enhance your dish. You learned how to adapt the soup for different diets and keep leftovers fresh. In the end, this soup is versatile and simple to make. With the right ingredients and techniques, you can create a comforting meal. Enjoy your cooking and happy eating!

Creamy White Chicken Lasagna Soup

A comforting and creamy soup that combines the flavors of lasagna with tender chicken and rich cheeses.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes
  • 8 noodles lasagna, broken into smaller pieces
  • 1 cup ricotta cheese
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes or until the onion becomes translucent and soft. Incorporate the minced garlic and continue to cook for an additional minute, or until the garlic is fragrant, being careful not to burn it.
  • Stir in the shredded chicken and pour the chicken broth into the pot. Add the dried oregano, dried basil, and red pepper flakes (if you desire a little spice). Bring the mixture to a gentle simmer, allowing the flavors to meld.
  • Gradually stir in the heavy cream, maintaining a gentle simmer for about 5 minutes to create a rich, creamy base for your soup.
  • Add the broken lasagna noodles to the bubbling mixture. Cook according to the package instructions, which should take around 10-12 minutes, until the noodles are al dente and tender. Stir occasionally to prevent sticking.
  • Once the noodles are cooked through, lower the heat and carefully mix in the ricotta cheese, shredded mozzarella, and grated Parmesan. Stir the soup until all the cheeses are melted and well blended into the creamy broth. Taste and season with salt and pepper to your liking.
  • Ladle the luscious soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Notes

For a delightful touch, serve in rustic bowls topped with extra mozzarella or a drizzle of olive oil, and pair with crusty bread for a complete meal experience.
Keyword chicken, creamy, lasagna, soup