Description
White Chicken Lasagna Soup is a creamy, comforting dish combining tender seared chicken, fresh vegetables, broken lasagna noodles, and rich Parmesan cheese in a flavorful broth. This soup captures the essence of traditional lasagna in an easy-to-make, warm bowl perfect for cozy dinners.
Ingredients
Scale
Protein and Fats
- 2 boneless, skinless chicken breasts, halved
- 1 tablespoon olive oil
- 5 tablespoons salted butter, divided
- 1.5 cups Parmesan cheese, grated
Vegetables
- 1 yellow onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 6–7 garlic cloves, minced
- 3 cups fresh broccoli, chopped
Seasonings and Spices
- 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
Base and Pasta
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 10 lasagna sheets, broken into small pieces
Instructions
- Season and Sear the Chicken: Season the chicken breasts on both sides using Kinder’s The Blend seasoning or an equivalent mixture of salt, pepper, and garlic powder. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot over medium heat. Sear the chicken for about 4 minutes on each side until fully cooked. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, melt the remaining 4 tablespoons of butter. Add the diced onion, carrot, and celery. Lightly season with about 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and release their aroma.
- Add Garlic and Make Roux: Add the minced garlic to the softened vegetables and sauté for 1 minute until fragrant. Sprinkle the flour evenly over the vegetables and stir continuously to coat. Cook the roux mixture for 2 minutes to remove the raw flour taste.
- Incorporate Liquids and Seasonings: Slowly whisk in the chicken broth in increments of about 375 milliliters to prevent lumps. Once fully combined, add the heavy cream. Season the soup with garlic powder, onion powder, black pepper, and herbes de Provence, mixing well.
- Cook the Pasta and Broccoli: Bring the soup to a gentle boil. Add the chopped broccoli and broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for 15 minutes, stirring frequently to keep the pasta from sticking, until the noodles are tender but still al dente.
- Finish the Soup: Lower the heat. Stir in the grated Parmesan cheese until it melts and the soup reaches a smooth, creamy consistency. Chop the seared chicken into bite-sized pieces and return them to the soup. Thoroughly mix and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and serve immediately for the best flavor and texture.
Notes
- Use fresh broccoli for optimal texture; frozen broccoli can make the soup watery.
- Breaking the lasagna noodles into small pieces helps them cook evenly in the soup.
- Stir frequently during pasta cooking to prevent sticking and burning on the bottom.
- Adjust seasoning at the end after tasting, as Parmesan cheese adds saltiness to the soup.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
