Creamy Chicken Lasagna Soup
User Reviews
4.9
72 reviews
Excellent
Creamy Chicken Lasagna Soup
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This white chicken lasagna soup recipe has a creamy garlic parmesan broth, tender chicken, lasagna noodles, and plenty of mushrooms and spinach. It's total comfort food!
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Ingredients
- 8 ounces cream cheese (I used a block of Philly) softened
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 8 ounces cremini or white mushrooms sliced
- 1/4 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy/whipping cream
- 10 lasagna noodles broken into small pieces
- 2 cups cooked/rotisserie chicken shredded
- 1 cup freshly grated Parmesan cheese
- 2 cups (packed) fresh baby spinach
- salt & pepper to taste
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Instructions
- Microwave the cream cheese in 20-30 second intervals until it's very soft.
- Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off.
- Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
- Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth.
- Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes. I like to stir it a couple of times just to ensure that the noodles aren't sticking to the bottom of the pot.
- Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster (I stir until it has melted in... this takes about 3-5 minutes).
- Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed. The soup should be at a good thickness by now (not super thick but not thin either), but if you want it a bit thicker, let it cook for a little longer (it also thickens as it sits and the pasta absorbs the broth). If it's too thick, add in another splash of broth or cream.
Notes
- This soup will soak up the broth fairly quickly. I recommend adding more broth and/or cream to any leftovers.
Nutrition Information
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Calories
668kcal
(33%)
Carbohydrates
45g
(15%)
Protein
30g
(60%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Cholesterol
151mg
(50%)
Sodium
1317mg
(55%)
Potassium
727mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2250IU
(45%)
Vitamin C
21mg
(23%)
Calcium
299mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 45g | 15% |
| Protein | 30g | 60% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 151mg | 50% |
| Sodium | 1317mg | 55% |
| Potassium | 727mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 21mg | 23% |
| Calcium | 299mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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