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White Chicken Lasagna Soup Recipe
Ash Tyrrell

White Chicken Lasagna Soup Recipe

I recently made the most delicious pot of White Chicken Lasagna Soup, and I couldn't wait to share it with you. It’s creamy, savory, and packed with all the comforting flavors of classic white chicken lasagna—but without the hassle of layering!
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breasts diced (Using freshly diced chicken ensures tender meat.)
  • 1 large onion chopped (For a deeper flavor, sauté until translucent.)
  • 2 carrots peeled and sliced (Adds a natural sweetness to balance the soup.)
  • 1 green bell pepper chopped (Fresh bell pepper gives a slight crunch and vibrant color.)
  • 4 garlic cloves minced (Freshly minced garlic boosts aroma and flavor.)
  • 3 tablespoons butter Enhances the creaminess and richness of the soup.
  • 3 tablespoons olive oil divided (Used for sautéing and adding depth.)
  • 1/3 cup all-purpose flour Key for thickening the soup.
  • 9 cups low-sodium chicken broth Low-sodium keeps the flavor balanced.
  • 1 cup half and half Choose this for creaminess without it being too heavy.
  • 1/2 cup heavy cream Optional, for even richer soup.
  • 10 lasagna noodles broken into 1-2 inch pieces (Helps mimic the texture of lasagna without layering.)
  • 1 cup Parmesan cheese freshly grated (A must for its savory, salty tang.)
  • 2 cups spinach chopped (Fresh spinach is best, as frozen can add excess water.)
  • Salt and pepper to taste Season to your liking.
  • Optional toppings: shredded mozzarella ricotta cheese, more Parmesan (These add creamy, cheesy layers just like classic lasagna.)

Method
 

  1. Start by heating one tablespoon of olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned and almost cooked through. Remove the chicken and set aside. This locks in the juices while allowing the chicken to finish cooking later in the broth.
  2. Add the remaining olive oil and butter to the pot and melt together. Toss in the onions, carrots, and bell peppers. Sauté for about 3-4 minutes until the veggies are softened. Add the minced garlic and cook for another minute, letting its aroma fill the kitchen.
  3. Sprinkle the flour over the vegetables and stir continuously for 2 minutes. This ensures the flour cooks and doesn't leave a raw taste.
  4. Gradually pour in the chicken broth while stirring to prevent lumps. Add the cooked chicken back into the pot, along with the broken lasagna noodles. Simmer everything for 10-15 minutes or until the noodles are perfectly tender.
  5. Reduce the heat to low and stir in the half and half, heavy cream (if using), and chopped spinach. Cook until the spinach is wilted and the soup is warmed through.
  6. Remove the soup from the heat and mix in freshly grated Parmesan cheese. Stir well until the cheese is melted and the soup reaches its velvety consistency.

Notes

  • Grating your own Parmesan instead of using pre-shredded cheese makes a huge difference in flavor.
  • Break the lasagna noodles unevenly for a rustic, textured appearance.
  • Stir frequently when simmering the noodles to prevent them from sticking to the bottom of the pot.
  • If you want a slightly thicker soup, whisk a teaspoon of cornstarch with some chicken broth and add it during the simmering phase.