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White Chicken Lasagna Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
  3. Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.