White Chicken Lasagna Soup
This white chicken lasagna soup is rich, hearty, decadent and absolutely bursting with flavor! Everything you want in a soup!
Servings 8
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.