Print

Creamy White Chicken Lasagna Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 6 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://hotsavors.com/creamy-white-chicken-lasagna-soup-recipe/