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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
