Description
A comforting and flavorful White Chicken Lasagna Soup that combines the deliciousness of lasagna with the warmth of chicken 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
- Season the chicken breasts on both sides with Kinder’s The Blend seasoning or salt, pepper, and garlic powder blend. In a large soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sear the chicken breasts for approximately 4 minutes per side until fully cooked. Remove chicken and set aside.
- In the same pot, melt the remaining 4 tablespoons of butter. Add diced onion, carrot, and celery. Lightly season with salt and pepper (about 1/4 teaspoon each). Cook for 5 minutes, stirring occasionally, until vegetables soften and become aromatic.
- Add minced garlic and sauté for 1 minute until fragrant. Sprinkle flour over vegetables, stirring continuously to coat evenly. Cook the roux for 2 minutes to eliminate raw flour flavor.
- Gradually whisk in the chicken broth, about 375 millilitres at a time, to prevent lumps. Once incorporated, pour in the heavy cream. Season with garlic powder, onion powder, black pepper, and herbes de Provence.
- Bring the soup to a gentle boil. Add chopped broccoli and broken lasagna noodles. Reduce heat to maintain a simmer. Cook for 15 minutes, stirring often to prevent the pasta from sticking, until noodles are al dente.
- Lower heat. Stir in grated Parmesan cheese until fully melted and the soup is smooth. Chop the reserved chicken into bite-sized pieces and return to the pot. Mix thoroughly and season with additional salt and pepper as desired.
- Ladle the hot soup into bowls and serve immediately.
Notes
- For added flavor, consider garnishing with additional Parmesan cheese or fresh herbs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg