If you’ve been looking for a soup that warms your soul as much as it fills your belly, look no further than this White Chicken Lasagna Soup. This delightful recipe takes the beloved elements of classic lasagna and transforms them into a comforting bowl of goodness. Imagine tender chunks of chicken, fresh veggies, and rich creamy broth, all combined to create a heartwarming dish that’s perfect for any day of the week.
The beauty of White Chicken Lasagna Soup lies not only in its flavor but also in its simplicity. With straightforward ingredients and easy preparation steps, it’s an accessible option for both experienced chefs and kitchen novices. Whether you are cooking for your family or throwing together a cozy gathering with friends, this soup is sure to impress. Plus, it’s gluten-free, ensuring that everyone at your table can enjoy a bowlful of deliciousness.
Let’s dive into the warm, creamy world of this irresistible White Chicken Lasagna Soup, and learn how to whip up this delightful dish that’s as comforting as a warm hug on a chilly day!
Why You’ll Love This White Chicken Lasagna Soup
- Comforting and Hearty: It offers all the comforting elements of lasagna in a warm soup form.
- Quick and Easy Preparation: Ready in just 45 minutes, perfect for busy weeknights.
- Gluten-Free Option: Enjoy a hearty meal without the gluten worries.
- Customizable: Easily add extra vegetables or proteins to suit your taste.
- Family Favorite: Kids and adults alike will adore this flavorful dish!
Preparation Phase & Tools to Use
Preparing the perfect White Chicken Lasagna Soup starts with organizing your kitchen space and gathering a few essential tools. Before cooking, make sure to chop your vegetables including the onion, carrot, celery, and broccoli. Having them prepped in advance will streamline your cooking process and ensure every bite is fresh and delicious.
For this recipe, you’ll need a large soup pot, a cutting board, a good chef’s knife, measuring cups, and spoons. A whisk is helpful for combining the broth and cream without lumps. It’s also a great idea to have a ladle ready for serving after the soup is complete. Having everything within reach makes the cooking experience more enjoyable and efficient.
Ingredients
- 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
Step 1: Sear the Chicken
Begin by seasoning both sides of the chicken breasts with Kinder’s The Blend seasoning or your preferred mix of salt, pepper, and garlic powder. In a large soup pot, combine 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once hot, add the chicken breasts and sear them for about 4 minutes on each side until they are thoroughly cooked. After cooking, remove the chicken from the pot and set it aside, allowing it to rest.
Step 2: Sauté the Vegetables
Next, in the same pot, melt the remaining 4 tablespoons of butter. Add the diced onion, caramelized carrot, and celery; lightly season with salt and pepper, using approximately 1/4 teaspoon per seasoning. Sauté these aromatic vegetables for about 5 minutes until they begin to soften and emit their lovely scents. The secret here is to stir occasionally to ensure even cooking.
Step 3: Add Garlic and Flour
Once the vegetables are aromatic, add the minced garlic and sauté it for an additional minute, allowing it to release its flavor. Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously to coat them evenly. Cook this roux for about 2 minutes; this helps to eliminate any raw flour flavor which could affect the taste of your soup.
Step 4: Prepare the Soup Base
Now it’s time to bring your soup to life! Gradually whisk in the chicken broth, about 375 milliliters (or 1.5 cups) at a time to avoid lumps. Once it’s beautifully incorporated, pour in the heavy cream. Season this mixture with the garlic powder, onion powder, black pepper, and herbes de Provence. Stir well to ensure all flavors meld together.
Step 5: Incorporate Noodles and Broccoli
Bring the soup to a gentle boil, then add the chopped broccoli and the broken lasagna noodles. Reduce the heat to a simmer to maintain a gentle boil. Allow the soup to cook for about 15 minutes, stirring often so that the noodles don’t stick together. You’ll know it’s ready when the noodles are tender yet al dente.
Step 6: Final Touches
Finally, lower the heat further and stir in the grated Parmesan cheese until it melts into the creamy mixture, creating a luxuriously smooth texture. Meanwhile, chop the reserved chicken into bite-sized pieces and return it to the pot. Mix everything thoroughly and taste to adjust seasoning with additional salt and pepper, if necessary. Serve the hot soup immediately, ladling it into bowls.
Variations
- Protein: Substitute chicken with shredded rotisserie chicken or keep it vegetarian by using plant-based proteins.
- Vegetables: Feel free to add extra veggies like spinach, mushrooms, or zucchini for added nutrients and flavor.
- Spices: Experiment with different herbs like thyme or basil for a twist on classic Italian flavors.
Cooking Notes
- For best results, serve immediately to enjoy the fresh flavors and creamy texture.
- To make ahead, prepare the soup but add noodles shortly before serving to prevent them from getting mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Garnish with fresh parsley or basil to add a pop of color and freshness.
- Serve with crusty bread or a light salad for a well-rounded meal.
Tips
- Chop and prep your ingredients before starting to cook; it makes the process much smoother!
- Make it extra creamy by adding more heavy cream or use a dairy-free alternative for a lighter version.
- To reduce sodium, opt for low-sodium chicken broth and limit added salt.
- Consider using homemade stock for richer flavor if you have time!
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: 450
- Protein: 25g
- Sodium: 800mg
FAQs
Can I freeze this White Chicken Lasagna Soup?
Yes, you can freeze it! Just remember that the noodles may become a bit mushy once thawed, so it’s best to freeze the soup without the pasta and add it fresh when reheating.
How can I make this soup spicier?
You can add red pepper flakes or a dash of hot sauce to the broth for a spicy kick that complements the creamy base.
Is there a vegetarian version of this soup?
Absolutely! You can swap the chicken for chickpeas or tofu and use vegetable broth as a base; your flavor will still be delightful!
What can I serve with this soup?
This soup pairs wonderfully with garlic bread, a side salad, or even a light antipasto platter for a full meal experience.
Conclusion
The White Chicken Lasagna Soup is your new go-to dish for chilly evenings or when you want to indulge in a warm, comforting bowl filled with rich flavors. It’s easy to make, incredibly satisfying, and bound to be a hit at your dining table. Don’t hesitate to personalize the recipe with your favorite veggies or proteins; the sky’s the limit! Please let us know your thoughts, share your variations, and remember to comment below when you give this recipe a try. Your feedback is invaluable, and we are excited to hear how you enjoyed this cozy Italian-inspired soup!
Print
White Chicken Lasagna Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
If you’ve been looking for a soup that warms your soul as much as it fills your belly, look no further than this White Chicken Lasagna Soup.
Ingredients
- 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
- Begin by seasoning both sides of the chicken breasts with Kinder’s The Blend seasoning or your preferred mix of salt, pepper, and garlic powder. In a large soup pot, combine 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once hot, add the chicken breasts and sear them for about 4 minutes on each side until they are thoroughly cooked. After cooking, remove the chicken from the pot and set it aside, allowing it to rest.
- Next, in the same pot, melt the remaining 4 tablespoons of butter. Add the diced onion, caramelized carrot, and celery; lightly season with salt and pepper, using approximately 1/4 teaspoon per seasoning. Sauté these aromatic vegetables for about 5 minutes until they begin to soften and emit their lovely scents. The secret here is to stir occasionally to ensure even cooking.
- Once the vegetables are aromatic, add the minced garlic and sauté it for an additional minute, allowing it to release its flavor. Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously to coat them evenly. Cook this roux for about 2 minutes; this helps to eliminate any raw flour flavor which could affect the taste of your soup.
- Now it’s time to bring your soup to life! Gradually whisk in the chicken broth, about 375 milliliters (or 1.5 cups) at a time to avoid lumps. Once it’s beautifully incorporated, pour in the heavy cream. Season this mixture with the garlic powder, onion powder, black pepper, and herbes de Provence. Stir well to ensure all flavors meld together.
- Bring the soup to a gentle boil, then add the chopped broccoli and the broken lasagna noodles. Reduce the heat to a simmer to maintain a gentle boil. Allow the soup to cook for about 15 minutes, stirring often so that the noodles don’t stick together. You’ll know it’s ready when the noodles are tender yet al dente.
- Finally, lower the heat further and stir in the grated Parmesan cheese until it melts into the creamy mixture, creating a luxuriously smooth texture. Meanwhile, chop the reserved chicken into bite-sized pieces and return it to the pot. Mix everything thoroughly and taste to adjust seasoning with additional salt and pepper, if necessary. Serve the hot soup immediately, ladling it into bowls.
Notes
For best results, serve immediately to enjoy the fresh flavors and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 25 g