White Chicken Lasagna Soup
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! If you prefer a traditional Lasagna Soup, you can find that here! Check out these other great soup recipes while you are here!
Marry Me Chicken and Gnocchi Soup
Creamy Italian Sausage and Gnocchi Soup
Summer Corn and Zucchini Chowder with Bacon
Table of contents
Why You’ll Love This Recipe
If you love creamy, comforting soups with all the flavors of lasagna, this White Chicken Lasagna Soup is going to be your new fall favorite. It’s rich, velvety, and layered with flavors of buttery garlic, tender chicken, and Parmesan-infused cream. Think of it as the best parts of lasagna — all in one cozy bowl.
This recipe feels gourmet enough for guests but simple enough for a weeknight, made with pantry staples and fresh vegetables. The thick, chowder-like texture makes it hearty and satisfying, while the herbs de Provence and garlic add that homemade, restaurant-quality flavor. Serve it with warm garlic bread and you’ve got the ultimate comfort meal.
Ingredients & Substitutions
- 2 boneless skinless chicken breasts, halved for quicker cooking
- Kinder’s The Blend (or any salt-pepper-garlic seasoning)
- 1 tablespoon olive oil
- 5 tablespoons butter, divided (1 tablespoon for searing, 4 for the roux)
- 1 diced onion
- 2 diced celery ribs
- 1 diced carrot
- 6–7 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth (add more for a thinner soup)
- 2 cups heavy cream
- ½ teaspoon each garlic powder, onion powder, and black pepper
- 1 teaspoon herbs de Provence
- 3 cups chopped fresh broccoli
- Substitution: use chopped baby spinach instead for a lighter, colorful variation.
- 10 lasagna noodles, broken into pieces
- Substitution: use bowtie (farfalle), or penne pasta for an easy swap.
- 1½ cups freshly grated Parmesan cheese (about 5 oz)
Instructions
Cook the chicken.In a large soup pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Season the chicken breasts on both sides with Kinder’s The Blend (or salt, pepper, and garlic powder).Sear the chicken for about 4 minutes per side, until fully cooked through. Remove to a plate and set aside.
Sauté the vegetables. To the same pot, add the remaining 4 tablespoons of butter. Once melted, stir in the diced onion, celery, and carrot. Sprinkle lightly with salt and pepper (about ¼ teaspoon each) and cook for 5 minutes until softened and aromatic.
Add the garlic and roux. Stir in 6–7 cloves of minced garlic and cook for about 1 minute until fragrant. Sprinkle in the ⅓ cup flour, stirring constantly to coat the vegetables. Cook the roux for 2 minutes to remove the raw flour taste.
Add broth and cream. Gradually pour in the chicken broth, about 1½ cups at a time, whisking as you go to prevent clumping. Once incorporated, stir in the 2 cups of heavy cream. Season the base with garlic powder, onion powder, black pepper, and herbs de Provence.
Simmer with pasta and veggies.Bring the soup to a gentle boil, then add the broccoli and broken lasagna noodles. Reduce heat to a simmer and cook for 15 minutes, stirring often to prevent the noodles from sticking.
Finish with cheese and chicken. Once the noodles are tender, lower the heat and stir in the Parmesan cheese until fully melted and smooth. Chop the cooked chicken into bite-size pieces and return it to the pot. Stir to combine and taste for seasoning — it should be perfect as is!
Serve and enjoy your White Chicken Lasagna Soup! Ladle into bowls and top with extra grated Parmesan if desired. Serve with garlic Texas toast or your favorite garlic bread and a crisp side salad.
That’s All There Is To It.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
White Chicken Lasagna Soup
Ingredients
- 2 Boneless, Skinless Chicken Breasts, cut in half
- Kinders The Blend Seasoning or any salt, pepper, garlic blend
- 1 tbsp Olive Oil
- 5 tbsp Salted Butter, divided 1 tbsp for searing the chicken, 4 for the roux
- 1 Yellow Onion, Diced
- 1 Carrots, diced
- 2 Celery Ribs diced
- 6-7 Garlic Cloves, minced
- 1/3 Cup All Purpose Flour
- 6 Cups Chicken Broth
- 2 Cups Heavy Cream
- 1/2 tsp each Garlic Powder, Onion Powder, and Black Pepper
- 1 tsp Herbs De Provence
- 3 Cups Chopped Fresh Broccoli
- 10 Lasagna sheets, broken into small pieces
- 1.5 Cups Parmesan Cheese
- Salt and Pepper to taste
Instructions
- In a large soup pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Season the chicken breasts on both sides with Kinder’s The Blend (or salt, pepper, and garlic powder).Sear the chicken for about 4 minutes per side, until fully cooked through. Remove to a plate and set aside.
- To the same pot, add the remaining 4 tablespoons of butter. Once melted, stir in the diced onion, celery, and carrot. Sprinkle lightly with salt and pepper (about ¼ teaspoon each) and cook for 5 minutes until softened and aromatic.
- Stir in 6–7 cloves of minced garlic and cook for about 1 minute until fragrant. Sprinkle in the ⅓ cup flour, stirring constantly to coat the vegetables. Cook the roux for 2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth, about 1½ cups at a time, whisking as you go to prevent clumping. Once incorporated, stir in the 2 cups of heavy cream. Season the base with garlic powder, onion powder, black pepper, and herbs de Provence.
- Bring the soup to a gentle boil, then add the broccoli and broken lasagna noodles. Reduce heat to a simmer and cook for 15 minutes, stirring often to prevent the noodles from sticking.
- Once the noodles are tender, lower the heat and stir in the Parmesan cheese until fully melted and smooth. Chop the cooked chicken into bite-size pieces and return it to the pot. Stir to combine and salt and pepper to taste if needed! Serve hot and enjoy!
Notes
Notes
- To thin the soup: Add extra chicken broth a little at a time until it reaches your desired consistency.
- Reheating: Warm leftovers on the stovetop over low heat, adding a splash of broth or milk to loosen it up.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days. The soup will thicken as it chills.
- Freezing: Not recommended — the cream and pasta can separate upon thawing.
My first time making a broken lasagna noodle soup, and I substituted pork for the chicken. Overall the flavors blended well. I added about 2-3 extra cups of broth and milk, than what was called for, probably because I chopped up too many onions, celery, and carrots to begin with. Very good!!
What kind of pot do you have?
It is a pumpkin shaped Dutch oven I found on Amazon. They are currently sold out of this particular one, but they do have a lot of other nice ones!
Delish! Will definitely be making this again!
So happy to hear that Julie! Thank you!
Hi!
Can you make this in a crock pot? Or only in a Dutch Oven?
I have not tested this recipe in a crockpot so I can’t give you a definite answer. I am so sorry! And it doesn’t require a Dutch oven, just a large pot! 🙂
I came across this recipe as a YouTube short and it looked too good to not try my hand at it. Took me longer than 45 minutes, but it was worth it to settle down at the table and enjoy with family! Definitely making this again during a colder week or during the fall season, as it’s such a deliciously warm and comforting soup!
Do you happen to have the nutrition information on this? It looks delicious and definitely want to try!
I am sorry, I do not. My website doesn’t have the capability to figure out nutritional values. I am so sorry!
This was so good and my family loved it!
Happy to hear that Caden! Thank you!
I found this recipe the about a week ago…thought I had put it in my recipes, but I Didn’t! I looked high &low on the net! Panicked started to creep in…I didn’t remember ur site, name, or name of the Dish!!! But I persevered. I just found it just NOW!😋🙃Im gonna go make it right NOW! I’ve been on a Rotisserie 🐔 kick lately, I’ll use that and the carcass skin etc.for the broth, add🐔last. Also I have the no-cook lasagna noodles, so I’ll add them also towards the end. I also have gnocchi. And wide egg noodles, and Reamed noodles. Was also think of ol fashioned dumplings (like in chicken and dumplings? Also thought of crock pot, but I think I’ll try it on the stove top in the dutch first! What cha think?🤷🏽
Aww Yay! I am so glad you found it and it was worth your efforts! Thank you for the nice review!
Found this recipe on youtube, screenshot the recipe at the end and IT DID NOT DISAPPOINT! Made it over the winter holiday and I loved it, and my 4 kids with a 20 year age gap all loved it. I’m so glad it was your post and not a bot cuz now I’ve found your website! I’m making it again tonight and thought I should check out what else you got cooking! Cant wait to find more winners! Thank you!
That makes me so happy, Amber! Thank you for leaving such a nice review!
My hubs found this recipe online and sent it to me. I just made it and it was fabulous. Of course I ate too much. We served it with a green salad. garlic toast, and white wine. I used gluten free lasagna noodles that worked well. Definitely making it again. And I’m checking out all your other yum yum recipes too. Thank you for sharing!
So happy to hear that, Diana! I appreciate you leaving a review! Thank you!