Creamy Cajun Chicken Lasagna Soup
Creamy Cajun Chicken Lasagna Soup combines tender seasoned chicken, colorful bell peppers, broken lasagna noodles, and Parmesan cheese in a rich, creamy broth for the ultimate one-pot comfort meal.
Servings 6
Equipment
- 6 Quart Dutch Oven or Large Pot
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs
- 1 tsp Salt, Pepper, Garlic Blend Seasoning
- 2.5 tsps Tony Chachere’s More Spice Creole Seasoning divided, (or any cajun seasoning you like)
- 1 tsp Smoked Paprika
- 1 tbsp Avocado Oil
- 5 tbsp Salted Butter divided
- 1 Yellow Onion, Diced
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1/2 tsp Black pepper
- 1/2 tsp Oregano
- 6-7 Garlic Cloves, minced
- 1/3 Cup All Purpose Flour
- 6 Cups Chicken Broth
- 2 Cups Heavy Cream
- 10 regular lasagna sheets, broken into bite-sized pieces
- 1 Cup Fresh Parmesan Cheese
- 2 tbsp Chopped Fresh Parsley
- 1/2-1 tsp Crushed Red Pepper Flakes
For Garnish (Optional)
- Additional Parmesan cheese
- Chopped fresh parsley
- Crushed red pepper flakes
Instructions
- Season both sides of the chicken with The salt, pepper, garlic blend, 1½ teaspoons of the Tony Chachere’s seasoning, and the smoked paprika.
- Heat the avocado oil and 1 tablespoon of butter in a 6-quart Dutch oven over medium heat. Cook the chicken until golden brown and cooked through. Remove and set aside.
- Add the remaining butter to the pot. Stir in the onion, green bell pepper, and red bell pepper. Season with the black pepper, ½ teaspoon Tony Chachere’s seasoning, and the oregano. Cook for about 5 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the flour and cook for about 3 minutes.
- Slowly whisk in the chicken broth, then stir in the heavy cream until smooth.
- Bring to a gentle boil. Taste and add the remaining teaspoon of Tony Chachere’s seasoning if needed.
- Stir in the broken lasagna noodles and cook for about 15 minutes, stirring often.
- Dice the cooked chicken into bite-sized pieces.
- Stir in the Parmesan cheese until melted.
- Add the parsley, crushed red pepper flakes, and chicken. Simmer for 2 to 3 minutes.
Notes
Estimated Nutrition (Per Serving)
- Calories: 665
- Protein: 36g
- Carbohydrates: 35g
- Fat: 43g
- Saturated Fat: 25g
- Cholesterol: 180mg
- Sodium: 995mg
- Fiber: 2g
- Sugar: 5g