Name: White Chicken Lasagna Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound Boneless Skinless Chicken Breasts (chopped into bite-sized pieces); 3 tbsp Olive Oil (divided); 3 tbsp Butter; 1 tbsp Oinion Powder; 2 pcs Carrots (peeled and diced); 1 pc Green Bell Pepper (diced); 3 teaspoons Minced Garlic; ½ cup Flour; 8 cups Chicken Broth (divided); 3 tbsp Cornstarch; 15 ounces Rinsed and Drained Cannellini Beans (from a can); 1 teaspoon Dried Parsley; 1 teaspoon Dried Basil; ½ teaspoon Dried Italian Seasoning; ½ teaspoon Dried Thyme; ½ teaspoon Salt; ½ teaspoon Black Pepper; ¼ teaspoon Red Pepper Flakes (optional); 6 pcs Uncooked Lasagna Noodles; 2 cups Half and Half; 2 cups Spinach (tightly packed into a measuring cup and torn into small bits); 1 cup Parmesan Cheese

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The ingredients list for this recipe is long, and you might be a bit intimidated by it. Don’t allow that list to overwhelm you! Other than chopping veggies, the whole of this recipe can be prepared in a single pot, and you are basically dumping things in, one right after the other. The only equipment that you will need is some measuring cups and spoons, a large Dutch oven, a sharp knife and cutting board, a wire whisk, and a soup ladle.

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White Chicken Lasagna Soup Recipe

April Freeman

With a creamy, savory broth and hearty lasagna noodles, our recipe for White Chicken Lasagna is the perfect meal to satisfy the hearty appetites in your family on a cold, raw evening. While the preparation time does take a bit of time, most of the work is in chopping the veggies, sauteing ingredients, and stirring the pot. There is nothing complicated about this soup, but its rich flavor is something that you will definitely enjoy.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Cuisine Italian

Servings Servings

Equipment

Dutch Oven
Spatula
Jar with a Lid
Soup Pot

Ingredients

1 pound Boneless Skinless Chicken Breasts chopped into bite-sized pieces
3 tbsp Olive Oil divided
3 tbsp Butter
1 tbsp Oinion Powder
2 pcs Carrots peeled and diced
1 pc Green Bell Pepper diced
3 teaspoons Minced Garlic
½ cup Flour
8 cups Chicken Broth divided
3 tbsp Cornstarch
15 ounces Rinsed and Drained Cannellini Beans from a can
1 teaspoon Dried Parsley
1 teaspoon Dried Basil
½ teaspoon Dried Italian Seasoning
½ teaspoon Dried Thyme
½ teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Red Pepper Flakes optional
6 pcs Uncooked Lasagna Noodles
2 cups Half and Half
2 cups Spinach tightly packed into a measuring cup and torn into small bits
1 cup Parmesan Cheese

Instructions

In a Dutch oven, heat one tablespoon of the oil over medium-high heat. When the oil sizzles when you flick a drop of water into the pot, it is hot enough.
Add the chopped chicken and cook it, stirring it until it is slightly browned all over about five minutes. Remove the chicken to a plate and set it aside for now.
Melt the butter in the pot, adding the remainder of the oil too. Put the carrots in the hot oil and cook them for three to five minutes, stirring them frequently.
Add the peppers and the garlic, cooking these together with the carrots for another minute or so, stirring frequently.
Lower the heat to medium and add the flour to the veggie and butter mixture, cooking while constantly stirring for about one or two minutes. The flour will thicken as it cooks, but don’t let it brown.
Set the stove temperature to low, and add seven cups of chicken broth, whisking to smooth the broth.
Measure out one more cup of broth into a jar with a lid. Add the cornstarch to the broth, cap the jar with the lid, and shake to blend it. Pour this mixture into the soup pot.
Add the chicken, beans, and the rest of the seasonings.
Bring the broth to a boil over medium heat. Break the lasagna noodles into pieces that are 2 or 3 inches long. Then, break these chunks in half to make squares. Stir the noodles into the boiling pot of soup and let them boil for about 10 minutes.
Reduce heat to a simmer, stir in the spinach, and let the soup simmer covered with a tightly fitting lid for another 15 minutes. Stir the soup every five minutes or so to keep the pasta from sticking to the bottom of the pot.
Turn the heat to low and stir in the half and half and the Parmesan cheese. Heat the soup through, stirring frequently, and serve in large bowls.

Notes

This recipe begins by sauteing the chicken in hot oil just till browned. The chicken is removed to a plate and the veggies are sauteed in butter. Then the flour is added, which is cooked for just a minute until thickened. You’ll add broth and seasonings, and, for an added silkiness to the broth, you will include a bit of cornstarch dissolved in some more broth. Seasonings go in the pot next, with some cannellini beans.

When the pot comes to a boil, the broken lasagna noodles are added. When the noodles are perfectly cooked, or “al dente” as the Italians say, you can include the remaining ingredients. When the soup is finished you’ll have a creamy, cheesy soup with moist, tender chunks of chicken, studded with chopped spinach and beans, seasoned to perfection in a smooth silky broth. While the preparation time seems like it may take a while, most of the time is spent stirring the soup, so it’s really not a hard recipe to tackle.

You can use other kinds of noodles in this soup, but what makes the lasagna noodles so perfect is that they are sturdy enough to stand up to the thickness of the creamy broth. The broth makes this recipe more like a stew than a soup, and that means that people who generally don’t find soups filling enough will probably be satisfied with this recipe.

Keyword Recipe, Soup, White Chicken Lasagna Soup