If you're craving the comforting flavors of Italian lasagna but want something lighter and quicker, this Creamy White Chicken Lasagna Soup Recipe is exactly what you need. It's like a warm hug in a bowl-perfect for chilly evenings or any time you want a cozy, satisfying meal without too much fuss. You'll find the creamy sauce, tender chicken, and pasta pieces blend beautifully, delivering the essence of lasagna in a soup form that's both easy and indulgent.
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Why This Recipe Works
This Creamy White Chicken Lasagna Soup Recipe captures the heart of classic comfort food, blending creamy textures with deep, savory aromas. It's a one-pot wonder that's as practical as it is delicious, letting you enjoy the layered flavors of lasagna with minimal cleanup.
- Consistent Texture: The uniformly broken lasagna noodles cook evenly, providing a perfect bite without getting mushy.
- Deep, Balanced Flavor: The combination of sautéed aromatics, Italian herbs, and cheeses creates a rich, layered taste that's never overwhelming.
- Simple Ingredients: Pantry staples and basic fresh toppings keep the recipe accessible without sacrificing quality.
- Fast Prep, Big Payoff: You can have a hearty meal on the table in about an hour with straightforward steps that fit nicely into a weeknight routine.
Ingredient Game Plan
Getting your ingredients together for this Creamy White Chicken Lasagna Soup Recipe is straightforward, but a few quality choices really shine through. I like using fresh garlic and a good-quality Parmesan for that authentic punch, and picking chicken breasts or thighs depending on your preference for lean meat or juicier bites.
- Chicken breasts or thighs: Choose fresh, boneless, skinless for even cooking and easy shredding.
- Olive oil or unsalted butter: For sautéing vegetables, use buttery flavor or olive oil's fruity notes based on your taste.
- Lasagna noodles: Break into 1-2 inch pieces so they cook quickly and fit easily on a spoon.
- Cream cheese: Softened cubes melt smoothly into the broth, giving that silky, creamy texture.
- Italian seasoning and fresh herbs: Use dried for cooking in and fresh for brightness at the end.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Creamy White Chicken Lasagna Soup Recipe
Step 1 - Prep & Season
Start by seasoning the chicken thoroughly with olive oil, salt, pepper, garlic powder, and onion powder. This upfront seasoning sets your flavor base. Heat a large pot or Dutch oven over medium-high and sear the chicken until golden brown on each side, about 4 to 6 minutes per side. You're aiming for a lovely golden crust and an internal temperature of 165°F. Remove it and let it rest a few minutes before shredding into bite-sized pieces. Trust me, resting locks in those juices, making your chicken tender and flavorful.
Step 2 - Build Flavor
Lower the heat to medium and add olive oil or butter to the same pot-you'll want to keep all those fond bits for flavor. Sauté the diced yellow onion until translucent and tender, around 6 to 8 minutes. When you add the minced garlic, cook it just about a minute-enough to release its aroma but not let it burn. Stir in the flour, constantly whisking to build a pale roux; this step thickens your soup beautifully and tastes rich without being heavy.
Step 3 - Finish for Best Texture
Next, whisk in chicken broth bit by bit to avoid lumps, followed by whole milk. Bring this to a gentle simmer, then dial down the heat to low. Stir in Italian seasoning, oregano, optional red pepper flakes, and a pinch of nutmeg for a subtle, warm note. Season it carefully with salt and freshly ground black pepper. Then, stir in cubed cream cheese and Parmesan until silky and smooth. Finish with heavy cream, avoiding a rolling boil to keep the sauce from breaking. Add broken lasagna noodles and simmer until tender but still holding a slight al dente bite-about 8 to 12 minutes. If it thickens too much, a splash of broth or milk will help you get it perfect.
Pro Moves I Swear By
From my experience, these simple pointers help you nail the Creamy White Chicken Lasagna Soup Recipe every time.
- Doneness Cue: When shredded chicken easily pulls apart and noodles cling to silky sauce with a hint of chew, you're spot on.
- Temperature Trick: Simmer gently-high heat can curdle dairy, so keeping it low preserves the creamy texture.
- Make-Ahead Move: Prepare the soup base and shredded chicken ahead and add noodles just before serving for best texture.
- Skip This Pitfall: Don't skip resting the chicken after searing; rushing this step makes meat drier and less tender.
Serve It Up
Finishing Touches
I love topping this Creamy White Chicken Lasagna Soup Recipe with a sprinkle of fresh parsley or basil-it brightens the flavors and lifts the rich creaminess. Don't forget a good dusting of freshly grated Parmesan cheese on top; its nuttiness adds that finishing depth that makes each spoonful feel special and indulgent.
Great Pairings
This soup pairs wonderfully with a crunchy green salad dressed in lemon vinaigrette for contrast and some crusty bread or garlic knots to sop up every last drop. I like how the fresh, crisp greens balance the creamy texture and the bread adds that satisfying chew to round out the meal.
Easy Plating Wins
For a simple weeknight dinner, serve bowls with a scattering of herbs and cheese. For a more festive look, add a small basil sprig and serve in earthenware bowls to highlight the warm colors of the soup. It's these little touches that turn a humble soup into a comforting experience.
Make-Ahead & Storage
Storing Leftovers
Store your soup in airtight containers to keep it fresh up to 3 days in the refrigerator. You might notice the noodles soak up some broth overnight, so adding a splash of broth or milk before reheating brings that silky texture back to life.
Freezer Notes
This Creamy White Chicken Lasagna Soup Recipe freezes well if you store it without the noodles, which can become mushy. Freeze the soup base in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge and add fresh noodles during reheating for best results.
Reheating Creamy White Chicken Lasagna Soup Recipe Without Drying Out
Reheat gently on the stovetop over low to medium heat, stirring occasionally and adding broth or milk to keep the soup creamy and smooth. In the microwave, heat in short bursts at medium power, stirring between intervals. Avoid high heat or long reheating times to prevent the dairy from separating and the chicken from drying out.
Frequently Asked Questions
Absolutely! While broken lasagna noodles work perfectly for texture and ease, small pasta shapes like penne or rigatoni can also be used. Just adjust cooking times to ensure they stay al dente.
Yes, leftover shredded chicken can be added when you heat the soup back up. Add it toward the end to avoid overcooking and drying out the meat.
For a dairy-free version, try substituting coconut cream for heavy cream and dairy-free cream cheese alternatives. Keep in mind the flavor and texture will be slightly different but still delicious.
The optional red pepper flakes add a gentle, warm heat, which you can adjust or omit based on your spice preference. The soup remains mild and comforting by default.
Final Thoughts
PrintComplete Recipe
Creamy White Chicken Lasagna Soup Recipe
This Creamy White Chicken Lasagna Soup is a comforting and hearty dish combining the rich flavors of lasagna in a warm, creamy soup form. Tender shredded chicken, broken lasagna noodles, and a luscious combination of cream cheese, Parmesan, and Italian seasonings create a deliciously satisfying meal perfect for a cozy dinner.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon salt (for chicken)
- 0.5 teaspoon freshly ground black pepper (for chicken)
- 0.5 teaspoon garlic powder (for chicken)
- 0.5 teaspoon onion powder (for chicken)
Soup Base
- 2 tablespoons olive oil (or unsalted butter)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 0.5 cup all-purpose flour
- 6 cups chicken broth (low sodium)
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- A pinch of freshly grated nutmeg (optional)
Finishing Ingredients
- 8-10 lasagna noodles, broken into 1-2 inch pieces
- 4 ounces cream cheese, softened and cubed
- 0.5 cup grated Parmesan cheese, plus more for serving
- 0.25 cup chopped fresh parsley or basil, for garnish
Instructions
- Season and Cook Chicken: Season the chicken with olive oil, salt, black pepper, garlic powder, and onion powder. In a large pot or Dutch oven over medium-high heat, sear the chicken for 6 minutes per side until golden and cooked through. Remove, let rest, then shred into bite-sized pieces. Set aside.
- Sauté Aromatics and Make Roux: Reduce heat to medium and add olive oil or butter to the pot. Sauté the diced onion for 6-8 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir continuously for 1-2 minutes to form a pale yellow roux.
- Add Liquids and Seasonings: Gradually whisk in chicken broth, then whole milk to avoid lumps. Bring to a gentle simmer over medium heat, then reduce to low. Stir in Italian seasoning, oregano, red pepper flakes (if using), nutmeg (if using), and season with salt and pepper to taste.
- Melt Cheeses and Add Cream: Add cubed cream cheese to the soup and stir until fully melted and smooth. Stir in grated Parmesan until melted. Finally, gently stir in heavy cream, avoiding vigorous boiling to prevent curdling.
- Cook Noodles: Increase heat slightly to return the soup to a gentle simmer. Add broken lasagna noodles and cook for 12 minutes, stirring occasionally, until noodles are tender with slight bite. Add additional broth or milk if soup thickens too much.
- Combine Chicken and Adjust Seasoning: Stir shredded chicken back into the soup and heat through for 2-3 minutes. Taste and adjust seasonings as desired, adding salt, pepper, Italian seasoning, or a splash of lemon juice if preferred.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh parsley or basil and extra grated Parmesan. Serve warm, optionally with crusty bread for dipping.
Notes
- For a lighter version, substitute whole milk and heavy cream with half-and-half or milk alternatives.
- If you prefer a thicker soup, reduce the amount of chicken broth or add more flour during the roux step.
- Red pepper flakes add subtle heat; omit if serving children or sensitive eaters.
- Fresh herbs like basil or parsley add brightness; feel free to use dried if fresh is unavailable.
- To speed preparation, use pre-cooked rotisserie chicken shredded instead of cooking raw chicken.
- Replace lasagna noodles with gluten-free pasta for a gluten-free adaptation.
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