White Chicken Lasagna Soup

Warm up your soul with a steaming bowl of white chicken lasagna soup, where creamy, cheesy goodness meets tender chicken and lasagna noodles. This recipe transforms the classic lasagna into a spoonable delight, perfect for chilly evenings or a comforting family dinner.

Its rich, velvety texture and savory flavors make it a crowd-pleaser, and the one-pot prep keeps things simple. You’ll love how this soup wraps you in a hug with every bite.

Recipe Overview

This white chicken lasagna soup delivers a creamy, garlicky base with tender chicken, hearty lasagna noodles, and a cheesy finish. Ready in about 45 minutes, it’s an easy, one-pot meal that combines the cozy flavors of lasagna with the warmth of a soup. Perfect for weeknights or meal prep, it’s versatile enough to customize with your favorite veggies or spices.

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Ingredients

• 1 tbsp olive oil – For sautéing, adding a subtle richness.
• 1 lb boneless, skinless chicken breasts (cubed) – Provides lean protein and tender bites.
• 1 medium onion (diced) – Adds sweet, savory depth.
• 3 garlic cloves (minced) – Brings bold, aromatic flavor.
• 6 cups chicken broth – Forms the flavorful base; use low-sodium for control.
• 1 cup heavy cream – Creates the signature creamy texture.
• ½ cup whole milk (room temperature) – Lightens the cream for a velvety consistency.
• 8 oz lasagna noodles (broken into pieces) – Gives the soup its hearty, lasagna-inspired bite.
• 1 cup shredded mozzarella cheese – Melts for gooey, cheesy goodness.
• ½ cup grated Parmesan cheese – Adds nutty, salty depth.
• 2 cups fresh spinach (chopped) – Brings color and a mild, earthy flavor.
• 1 tsp dried Italian seasoning – Enhances with herbaceous notes.
• ½ tsp salt – Balances flavors.
• ¼ tsp black pepper – Adds a gentle kick.
• 2 tbsp all-purpose flour – Thickens the broth for a luscious texture.

Note: Use room-temperature milk to prevent curdling when adding to the hot soup. Fresh spinach adds vibrancy, but frozen (thawed and drained) works in a pinch.

Step-by-Step Instructions

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Add cubed chicken, season with a pinch of salt and pepper, and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
2. Sauté Aromatics: In the same pot, add onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant, stirring to prevent burning.
3. Build the Base: Sprinkle flour over the onions and garlic, stirring for 1 minute to cook out the raw taste. Slowly pour in chicken broth, stirring to avoid lumps. Add Italian seasoning, salt, and pepper.
4. Add Noodles: Bring the broth to a simmer, then add broken lasagna noodles. Cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
5. Make It Creamy: Reduce heat to low. Stir in heavy cream and milk, then return chicken to the pot. Add spinach and cook for 1-2 minutes until wilted.
6. Add Cheese: Stir in mozzarella and Parmesan until melted and smooth. Taste and adjust seasoning if needed.
7. Serve Hot: Ladle into bowls and garnish with extra Parmesan or fresh parsley for a pop of flavor.

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Tips for Success

• Break Noodles Evenly: Snap lasagna noodles into bite-sized pieces for easier eating.
• Don’t Overcook Noodles: Cook until just al dente, as they’ll soften more in the hot broth.
• Adjust Thickness: If the soup thickens too much, add a splash of broth or water before serving.
• Taste Before Serving: Adjust salt and pepper after adding cheese, as it can be salty.

Serving Suggestions

Serve this white chicken lasagna soup piping hot in deep bowls, with a sprinkle of Parmesan and fresh parsley for a vibrant touch. Pair with crusty garlic bread or a warm dinner roll to soak up the creamy broth. For a lighter side, try a crisp Caesar salad with a tangy dressing to complement the richness. For a cozy vibe, serve in oversized mugs for sipping by the fire.

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Storage Tips

• Room Temperature: Don’t leave soup out for more than 2 hours to avoid spoilage.
• Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if thickened.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight and reheat slowly to prevent curdling.

FAQs

Can I use rotisserie chicken?
Yes, shred 2-3 cups of rotisserie chicken and add it during the creamy step to save time.

Can I make this gluten-free?
Use gluten-free lasagna noodles and swap flour for a gluten-free thickener like cornstarch (1 tbsp mixed with 2 tbsp water).

How do I prevent the soup from curdling?
Use room-temperature milk and cream, and add them over low heat while stirring gently.

Can I add other vegetables?
Absolutely, try diced carrots, zucchini, or mushrooms. Add them with the onions for proper cooking.

Conclusion

This white chicken lasagna soup is pure comfort in a bowl, blending creamy, cheesy flavors with the heartiness of lasagna. It’s a recipe that warms the heart and home. Grab a ladle, whip up this cozy dish, and share the love—your table will be full of smiles!