Name: White Chicken Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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

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

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