White Chicken Lasagna Soup is a delightful twist on the classic Italian dish that brings comfort and warmth to your dinner table. This creamy, rich soup combines all the beloved flavors of traditional lasagna, including tender chicken, savory herbs, and melted cheese, creating a heartwarming experience in every bowl. Perfect for cozy nights, this recipe is not only easy to prepare but also satisfying for the entire family.
Why You’ll Love This White Chicken Lasagna Soup
This White Chicken Lasagna Soup is a weeknight hero for several reasons. First, it’s incredibly comforting, making it ideal for chilly evenings. Second, the combination of chicken and creamy broth provides a hearty meal that fills you up. Third, it incorporates fresh vegetables like broccoli and classic Italian flavors, ensuring a nutritious option. Plus, it’s a Quick White Chicken Lasagna Soup that can be prepared in under 45 minutes, making it perfect for busy families. Lastly, it’s highly customizable, allowing you to add your favorite ingredients or make it Gluten-Free White Chicken Lasagna Soup with simple substitutions.
Ingredients for White Chicken Lasagna Soup
Gather these items:
- 2 boneless, skinless chicken breasts, halved
- 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
- Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder
- 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
- 6 cups chicken broth
- 2 cups heavy cream
- 10 lasagna sheets, broken into small pieces
- 1.5 cups Parmesan cheese, grated
How to Make White Chicken Lasagna Soup Step-by-Step
- Step 1: Season the chicken breasts on both sides with Kinder’s The Blend seasoning or a blend of salt, pepper, and garlic powder. In a large soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sear the chicken breasts for approximately 4 minutes per side until fully cooked. Remove chicken and set aside.
- Step 2: In the same pot, melt the remaining 4 tablespoons of butter. Add diced onion, carrot, and celery. Lightly season with salt and pepper (about 1/4 teaspoon each). Cook for 5 minutes, stirring occasionally, until vegetables soften and become aromatic.
- Step 3: Add minced garlic and sauté for 1 minute until fragrant. Sprinkle flour over vegetables, stirring continuously to coat evenly. Cook the roux for 2 minutes to eliminate raw flour flavor.
- Step 4: Gradually whisk in the chicken broth, about 375 milliliters at a time, to prevent lumps. Once incorporated, pour in the heavy cream. Season with garlic powder, onion powder, black pepper, and herbes de Provence.
- Step 5: Bring the soup to a gentle boil. Add chopped broccoli and broken lasagna noodles. Reduce heat to maintain a simmer. Cook for 15 minutes, stirring often to prevent the pasta from sticking, until noodles are al dente.
- Step 6: Lower heat. Stir in grated Parmesan cheese until fully melted and the soup is smooth. Chop the reserved chicken into bite-sized pieces and return to the pot. Mix thoroughly and season with additional salt and pepper as desired.
- Step 7: Ladle the hot soup into bowls and serve immediately.
Pro Tips for the Best White Chicken Lasagna Soup
Keep these in mind:
- Use fresh ingredients for the best flavor.
- For a Cheesy White Chicken Lasagna Soup, add more cheese on top before serving.
- To save time, you can prepare the chicken in advance or use rotisserie chicken.
- Feel free to add other vegetables like spinach or zucchini for added nutrition.
Best Ways to Serve White Chicken Lasagna Soup
This soup is best served hot, garnished with more Parmesan cheese and fresh herbs. Pair it with crusty bread or a light salad for a complete meal. For a fun twist, consider serving it in bread bowls. This Lasagna Soup with Chicken is a fantastic option for family gatherings or cozy nights in.
How to Store and Reheat White Chicken Lasagna Soup
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stovetop over low heat, adding a splash of chicken broth or cream if it thickens too much. This soup is great for meal prep, making it easy to enjoy throughout the week.
Frequently Asked Questions About White Chicken Lasagna Soup
What’s the secret to perfect White Chicken Lasagna Soup?
The secret lies in balancing the flavors and textures. Using fresh herbs and quality chicken broth enhances the taste. Also, ensure not to overcook the lasagna noodles, keeping them slightly al dente for the best texture in your Creamy Chicken Lasagna Soup.
Can I make White Chicken Lasagna Soup ahead of time?
Absolutely! This soup can be made ahead. Prepare it a day in advance and store it in the fridge. Just reheat gently before serving. This makes it a perfect option for busy weeknights.
How do I avoid common mistakes with White Chicken Lasagna Soup?
To avoid common mistakes, ensure you cook the roux long enough to eliminate the raw flour taste. Additionally, adding the lasagna noodles too early can lead to mushiness, so wait until the soup is almost done cooking.
Variations of White Chicken Lasagna Soup You Can Try
Feel free to experiment with this recipe! Consider adding different vegetables such as spinach or kale for a healthy twist. For a Healthy White Chicken Lasagna Soup, swap heavy cream for half-and-half or a lighter milk option. You can also make it a Slow Cooker White Chicken Lasagna Soup by following the same steps and allowing it to cook on low for 6-8 hours.
For more delicious recipes, check out our recipe collection. If you’re interested in trying a different chicken dish, consider our Persian Chicken Recipe or Chicken Meatballs with Lemon Orzo. You can also explore Jalapeno Buffalo Chicken Casserole for a spicy twist!
For more information on the health benefits of chicken broth, you can visit Healthline.
PrintWhite Chicken Lasagna Soup: 6 Comforting Steps to Delight
A comforting and creamy white chicken lasagna soup that combines all the classic flavors of lasagna in a warm and hearty bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts, halved
- 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
- Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder
- 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
- 6 cups chicken broth
- 2 cups heavy cream
- 10 lasagna sheets, broken into small pieces
- 1.5 cups Parmesan cheese, grated
Instructions
- Season the chicken breasts on both sides with Kinder’s The Blend seasoning or a salt, pepper, and garlic powder blend. In a large soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Sear the chicken breasts for approximately 4 minutes per side until fully cooked. Remove chicken and set aside.
- In the same pot, melt the remaining 4 tablespoons of butter. Add diced onion, carrot, and celery. Lightly season with salt and pepper (about 1/4 teaspoon each). Cook for 5 minutes, stirring occasionally, until vegetables soften and become aromatic.
- Add minced garlic and sauté for 1 minute until fragrant. Sprinkle flour over vegetables, stirring continuously to coat evenly. Cook the roux for 2 minutes to eliminate raw flour flavor.
- Gradually whisk in the chicken broth, about 375 milliliters at a time, to prevent lumps. Once incorporated, pour in the heavy cream. Season with garlic powder, onion powder, black pepper, and herbes de Provence.
- Bring the soup to a gentle boil. Add chopped broccoli and broken lasagna noodles. Reduce heat to maintain a simmer. Cook for 15 minutes, stirring often to prevent the pasta from sticking, until noodles are al dente.
- Lower heat. Stir in grated Parmesan cheese until fully melted and the soup is smooth. Chop the reserved chicken into bite-sized pieces and return to the pot. Mix thoroughly and season with additional salt and pepper as desired.
- Ladle the hot soup into bowls and serve immediately.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg

