White Chicken Lasagna Soup Recipe

If you’re searching for a cozy, comforting meal that brings all the flavors of lasagna in a warm bowl, the White Chicken Lasagna Soup Recipe is exactly what you need. This luscious soup combines tender chicken, fresh vegetables, creamy broth, and tender lasagna noodles for a hearty dish that feels like a big hug on a chilly day. Each spoonful delivers that perfect balance of savory herbs, parmesan richness, and satisfying textures that will quickly become a family favorite. Prepare yourself to fall in love with a new twist on classic lasagna that’s easier to make than you think and perfect for any night of the week.

Ingredients You’ll Need

These ingredients are simple yet fundamental to creating the layered flavors and textures of this incredible soup. Each component plays a unique role, whether it’s adding depth, creaminess, freshness, or that perfect cheesy finish.

• 2 boneless, skinless chicken breasts, halved: The star protein that stays tender and flavorful throughout the cooking process.
• 1 tablespoon olive oil: Helps in searing the chicken to lock in juices and adds a subtle fruity undertone.
• 5 tablespoons salted butter, divided: Gives richness and a silky mouthfeel while sautéing vegetables and forming the roux.
• 1 yellow onion, diced: Adds a natural sweetness and aromatic depth that forms the soup’s flavor base.
• 1 carrot, diced: Brings subtle sweetness and vibrant color, balancing out savory elements.
• 2 celery stalks, diced: Offers earthy undertones and freshness to brighten the broth.
• 6–7 garlic cloves, minced: Infuses the soup with bold, warm notes essential for that irresistible aroma.
• 3 cups fresh broccoli, chopped: Adds a fresh, slightly crunchy texture and a healthy green pop.
• Kinder’s The Blend seasoning or salt, black pepper, garlic powder: This versatile mix layers in savory, peppery goodness to enhance every ingredient.
• 1/2 teaspoon garlic powder: Boosts the garlic flavor without overpowering the soup.
• 1/2 teaspoon onion powder: Deepens savory notes complementing the fresh onion.
• 1/2 teaspoon black pepper: Adds a gentle kick and complex spice.
• 1 teaspoon herbes de Provence: Introduces a fragrant herbal bouquet that elevates the entire dish.
• Salt and pepper, to taste: The final seasoning tweaks to perfect balance.
• 1/3 cup all-purpose flour: Creates a smooth roux that thickens the soup beautifully.
• 6 cups chicken broth: Serves as the flavorful liquid base, bringing body and depth.
• 2 cups heavy cream: Adds luscious creaminess that makes this soup indulgently velvety.
• 10 lasagna sheets, broken into small pieces: A fun pasta twist that transforms classic lasagna into a slurp-worthy soup texture.
• 1.5 cups Parmesan cheese, grated: Melts into the soup for cheesy richness and a luscious finish.

How to Make White Chicken Lasagna Soup Recipe

Step 1: Sear the Chicken

Start by seasoning each chicken breast half generously with Kinder’s The Blend or your favorite seasoning mix. In a large soup pot over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil until shimmering. Add the chicken and sear for about 4 minutes per side until cooked through, developing a golden crust. Removing the chicken and letting it rest now locks in juiciness that will shine in the final soup.

Step 2: Sauté the Vegetables

In the same pot, melt the remaining 4 tablespoons of butter. Toss in the diced onion, carrot, and celery with a pinch of salt and pepper. Sauté over medium heat for about 5 minutes until softened and fragrant, stirring occasionally. This step builds a rich vegetable flavor foundation that perfectly complements the creamy broth.

Step 3: Create the Roux

Add the minced garlic and cook for an additional minute, letting its aroma come alive. Sprinkle the all-purpose flour evenly over the vegetables and stir well to coat everything. Cooking this mixture for roughly 2 minutes removes any raw flour taste and ensures your soup thickens with a silky texture.

Step 4: Add Broth and Cream

Pour in the chicken broth gradually, whisking continuously to avoid lumps. Once combined, stir in the heavy cream. Season with garlic powder, onion powder, black pepper, and herbes de Provence. Give it a thorough stir to weave all the flavors together into a smooth velvety soup base.

Step 5: Cook the Broccoli and Noodles

Bring the soup to a gentle boil, then add the chopped broccoli and broken lasagna sheets. Lower the heat to maintain a simmer and cook for about 15 minutes. Stir frequently to prevent the noodles from sticking, and watch for the noodles to become tender but still hold a slight chew for the perfect bite.

Step 6: Combine Chicken and Cheese

Turn the heat down a notch, add the reserved chicken cut into bite-sized pieces back into the pot, and stir in the grated Parmesan cheese until melted into the creamy broth. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately, spooning generous bowls of this dreamy soup to your eager guests.

How to Serve White Chicken Lasagna Soup Recipe

Garnishes

For a beautiful presentation and added texture, sprinkle extra Parmesan cheese or freshly chopped parsley on top. A drizzle of good olive oil or a few red pepper flakes can also add a touch of elegance and subtle heat, enhancing the flavor layers beautifully.

Side Dishes

This soup pairs wonderfully with a crunchy garlic bread or a fresh green salad tossed in a light vinaigrette. The crispness of a salad or the warm bread to soak up the creamy broth will complete your meal perfectly.

Creative Ways to Present

Serve this soup in rustic bowls with a small wedge of lemon on the side for guests to add brightness. You can also ladle the soup into hollowed-out mini bread loaves for a charming presentation that doubles as an edible bowl for a fun twist on comfort food.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, transfer any leftover soup to an airtight container. It will keep well in the refrigerator for up to 3 days while maintaining excellent flavor and texture.

Freezing

This White Chicken Lasagna Soup Recipe freezes nicely in proper containers for up to 2 months. Make sure to leave some headspace in the container to allow for expansion. To preserve quality, it’s best to freeze the soup without adding cheese and noodles, then add fresh when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to loosen it up. Add fresh grated Parmesan and some cooked pasta if desired, to regain that freshly made magic.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken works beautifully and can save time. Just shred it and add toward the end of cooking for a quick, delicious meal that still tastes homemade.

Is it possible to make this soup vegetarian?

You can swap out chicken for extra vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth. The resulting soup will be tasty but keep in mind it won’t have the same hearty richness from chicken.

Can I substitute other pasta for the lasagna noodles?

Yes, any short pasta like penne or rotini can work if broken into bite-sized pieces. Just adjust the cooking time so the pasta is al dente and not mushy.

What can I use if I don’t have herbes de Provence?

Mix dried thyme, rosemary, oregano, and marjoram as a nice substitute. These herbs mimic the complex flavor packed in herbes de Provence and’ll work well in the soup.

How thick should the soup be?

It should be creamy but not too thick, almost like a chowder. The broken lasagna adds body without overwhelming thickness, making it comforting but still spoonable and light enough to enjoy as a whole meal.

Final Thoughts

There is something truly special about the White Chicken Lasagna Soup Recipe that makes it perfect for nurturing your soul and satisfying your hunger at any time. It captures the essence of lasagna in a bowl, with layers of flavor and texture that keep you coming back for more. I can’t recommend it enough for cozy nights or when you want to impress family and friends with something surprisingly easy and utterly delicious. You’ll want to keep this recipe close as a go-to for comfort food done right.

White Chicken Lasagna Soup Recipe

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• Author: admin
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

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Description

This White Chicken Lasagna Soup combines the classic flavors of lasagna with the comforting warmth of a creamy soup. Tender chicken breasts seared to perfection blend with sautéed onion, carrot, celery, and garlic, all enriched by heavy cream and Parmesan cheese. Broken lasagna noodles and fresh broccoli create delightful texture, making this hearty soup a perfect family-friendly meal for cooler days.

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Ingredients

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Chicken and Seasoning

• 2 boneless, skinless chicken breasts, halved
• Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder (to taste)

Soup Base

• 1 tablespoon olive oil
• 5 tablespoons salted butter, divided
• 1 yellow onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 6–7 garlic cloves, minced
• 3 cups fresh broccoli, chopped

Seasonings and Flour

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon herbes de Provence
• Salt and pepper, to taste
• 1/3 cup all-purpose flour

Liquids and Pasta

• 6 cups chicken broth
• 2 cups heavy cream
• 10 lasagna sheets, broken into small pieces

Cheese

• 1.5 cups Parmesan cheese, grated

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Instructions

1. Season and Sear Chicken: Begin by seasoning both sides of the chicken breasts with Kinder’s The Blend seasoning or your preferred mix of salt, pepper, and garlic powder. In a large soup pot, combine 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once hot, add the chicken breasts and sear them for about 4 minutes on each side until they are thoroughly cooked. After cooking, remove the chicken from the pot and set it aside, allowing it to rest.
2. Sauté Vegetables: In the same pot, melt the remaining 4 tablespoons of butter. Add the diced onion, carrot, and celery; lightly season with salt and pepper. Sauté these vegetables for about 5 minutes until they begin to soften and become aromatic, stirring occasionally to ensure even cooking.
3. Add Garlic and Make Roux: Add minced garlic and sauté for an additional minute. Sprinkle in the all-purpose flour over the vegetables, stirring continuously to coat evenly. Cook this roux for about 2 minutes to eliminate any raw flour flavor.
4. Incorporate Liquids and Seasonings: Gradually whisk in the chicken broth, about 1.5 cups at a time, to avoid lumps. Once fully incorporated, pour in the heavy cream. Season with garlic powder, onion powder, black pepper, and herbes de Provence. Stir well to combine all the flavors.
5. Cook Broccoli and Pasta: Bring the soup to a gentle boil, then add the chopped broccoli and broken lasagna noodles. Reduce heat to a simmer and cook for about 15 minutes, stirring often so noodles do not stick, until noodles are tender yet al dente.
6. Add Cheese and Chicken: Lower heat further and stir in the grated Parmesan cheese until melted and smooth. Chop the reserved chicken into bite-sized pieces and return it to the pot. Mix thoroughly, taste, and adjust seasoning with additional salt and pepper as needed. Serve hot immediately.

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Notes

• Broken lasagna sheets work best as they mimic traditional lasagna noodles in soup form; however, feel free to substitute with broken flat pasta if needed.
• Adjust seasoning gradually, especially salt, as Parmesan cheese adds saltiness.
• To make the soup lighter, reduce butter or use low-fat cream, but note that this will alter the rich texture.
• Leftovers store well and can be refrigerated for up to 3 days; reheat gently on stovetop to preserve creaminess.