White Chicken Lasagna Soup

Name: White Chicken Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 3 tablespoons butter; 2 tablespoons olive oil; 2 carrots; 1 large yellow onion; ½ red bell pepper; 1 zucchini; 6 cloves garlic; ⅓ cup all-purpose flour; 9 cups low sodium chicken broth; 3 tablespoons cornstarch; 1 pound cooked chicken; 1 tablespoon chicken bouillon; 2 bay leaves; 1 tablespoon dried parsley; 1 tablespoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon pepper; ¼ teaspoon red pepper flakes; 10 lasagna noodles; 2-3 cups half and half; ½ cup heavy cream; 8 ounces chopped frozen spinach; 1 ½ cups Parmesan Cheese; mozzarella cheese

User Reviews

4.6

423 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
510 kcal
Course
Main Course
Cuisine
American

White Chicken Lasagna Soup

Dustin Evans

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White Chicken Lasagna Soup is a satisfying one pot comfort food recipe your family will love. It's so simple, yet so delicious!

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Ingredients

Servings

3 tablespoons butter
2 tablespoons olive oil
2 carrots peeled and sliced
1 large yellow onion peeled and diced
½ red bell pepper seeded and diced
1 zucchini shredded
6 cloves garlic minced
⅓ cup all-purpose flour
9 cups low sodium chicken broth divided
3 tablespoons cornstarch
1 pound cooked chicken chopped (see notes)
1 tablespoon chicken bouillon
2 bay leaves
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flakes optional
10 lasagna noodles uncooked, broken into 1-2 inch pieces
2-3 cups half and half
½ cup heavy cream optional
8 ounces chopped frozen spinach thawed and drained
1 ½ cups Parmesan Cheese grated
mozzarella cheese shredded, for garnish

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Instructions

Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot. Stir in broken lasagna noodles.
Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through. Stir occasionally so noodles don't stick to the bottom of the pot.
Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed. Stir in Parmesan cheese.
Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.

Notes

I use a rotisserie chicken from the store. I discard the skin and shred the whole bird. You could also make chicken breasts ahead of time, shred them, and store in the fridge until ready to use.

Nutrition Information

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Calories 510kcal (26%) Carbohydrates 47g (16%) Protein 21g (42%) Fat 28g (43%) Saturated Fat 15g (75%) Trans Fat 1g Cholesterol 67mg (22%) Sodium 786mg (33%) Potassium 712mg (20%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 6904IU (138%) Vitamin C 19mg (21%) Calcium 392mg (39%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 510 kcal

% Daily Value*

Calories	510kcal	26%
Carbohydrates	47g	16%
Protein	21g	42%
Fat	28g	43%
Saturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	67mg	22%
Sodium	786mg	33%
Potassium	712mg	15%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	6904IU	138%
Vitamin C	19mg	21%
Calcium	392mg	39%
Iron	3mg	17%