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White Chicken Lasagna Soup: 6 Comforting Steps to Delight

White Chicken Lasagna Soup
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A comforting and creamy white chicken lasagna soup that combines all the classic flavors of lasagna in a warm and hearty bowl.

Ingredients

Scale
  • 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

  1. 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.
  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.
  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.
  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.
  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.
  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.
  7. Ladle the hot soup into bowls and serve immediately.

Notes

    Nutrition

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