I have always said that you can turn pretty much anything into soup. I love white chicken lasagna and so one day I just thought what the heck why not! And wow, did it not only turn out amazing, but totally exceeded my expectations! It is everything you want in a soup. It is rich, hearty, decadent and absolutely bursting with flavor! This is definitely one that you will want to add to your dinner rotation! And I know a lot of people reserve soups for colder weather. But for me, soup season is ALL YEAR LONG! A hot meal is a hot meal and I am not going to give up one of my favorite things just because the weather is sweltering! Check out these other great soup recipes while you are here!
- Cheddar Bay Biscuit Chicken and Dumplings
- Creamy Chicken And Noodles
- Chicken Bacon Ranch Potato Soup
- Creamy Chicken and Wild Rice Soup
- Lasagna Soup
- Creamy Chicken, Sausage and Potato Stew (Slow Cooker)
- Stuffed Bell Pepper Soup
How to Make White Chicken Lasagna Soup:
In a Dutch oven, you will melt one stick of butter.
Add 1 diced onion, 2-3 diced carrots and 2 stalks of diced celery. Season with salt and pepper and cook for about 10 minutes.
Add 7-8 minced garlic cloves and cook for another 2 minutes.
Add 1/2 cup of flour and whisk really well. Let cook for a couple minutes to cook out the taste of the flour.
Add 6 cups of chicken broth
Then add 1 pint of heavy cream.
Season with some more salt and pepper and 1 tbs of Herbs De Provence. Bring to a boil, stirring occasionally.
Add 16 oz of chopped spinach. Fresh or frozen will work. They will have a slightly different texture, but that is the only difference.
Add 16 oz of lasagna noodles broken up into small pieces.
You will then add 3 cups of cooked shredded chicken. I used the meat from a rotisserie chicken.
Bring to a boil. Put the lid on, reduce heat to medium and cook for about 15 minutes, stirring occasionally until the pasta is cooked. The soup will be nice and thick at this point.
The final step is to add in 5 oz of parmesan cheese and stir until the cheese is completely melted.
Isn’t it beautiful!
We like to serve ours with some mozzarella cheese and garlic croutons on top! It is amazing!
White Chicken Lasagna Soup
Ingredients
- 8 tbs Salted Butter
- 1 Yellow Onion, Diced
- 2-3 Carrots, diced
- 2 Celery Stalks, diced
- 7-8 Garlic Cloves, minced
- 1/2 Cup All Purpose Flour
- 6 Cups Chicken Broth
- 1 Pint Heavy Cream
- 16 oz Chopped Spinach, fresh or frozen
- 16 oz Lasagna sheets, broken into small pieces
- 3 Cups Cooked, shredded or chopped up chicken
- 5 oz Parmesan Cheese
- 1 tbs Herbs De Provence
- Salt and Pepper to taste
- Grated Mozzarella Cheese and Croutons optional, for topping
Instructions
- In a Dutch oven, melt the butter over medium heat. Add the onions, carrots and celery. Season with salt and pepper and cook for about 10 minutes, until the veggies start to soften.
- Add the garlic and cook just until fragrant, about 1-2 minutes.
- Whisk in the flour and cook down for about 4-5 minutes. Slowly whisk in the broth and heavy cream until the soup thickens up.
- Season with more salt and pepper and the Herbs De Provence. Bring to a gentle boil then add in the spinach, the chicken and the broken lasagna pieces.
- Put the lid on, reduce heat to a simmer and cook for 15-20 minutes until the pasta is fully cooked.
- Stir in the parmesan until it is completely melted. Salt and pepper to taste if needed.
- To serve, top with grated mozzarella and croutons if desired. Enjoy!