Weeknight Recipes

White Chicken Lasagna Soup

Name: White Chicken Lasagna Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cups finely diced yellow onion (about 1 large onion); 2 cups finely diced carrots (4–5 carrots); Salt and pepper; 1 tablespoon minced garlic; 1/4 cup flour; 1 teaspoon dried parsley; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 bay leaves; 6 cups chicken broth (see note 1); 2 cups water; 2 cups broken lasagna (6 noodles (break into 1–2 inch pieces); 1-1/2 cups heavy cream; 2-1/2 packed cups chopped spinach (optional); 2-1/2 cups cooked chicken (shredded or cubed); 1/2 cup grated Parmesan cheese (sandy texture, see note 2); Red pepper flakes (optional, for serving); Crusty buttered bread (optional, for serving)

6 servings

servings

40 minutes

active time

1 hour

total time

Start Cooking

Ingredients

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cups finely diced yellow onion (about 1 large onion)

2 cups finely diced carrots (4–5 carrots)

Salt and pepper

1 tablespoon minced garlic

1/4 cup flour

1 teaspoon dried parsley

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 bay leaves

6 cups chicken broth (see note 1)

2 cups water

2 cups broken lasagna (6 noodles (break into 1–2 inch pieces)

1-1/2 cups heavy cream

2-1/2 packed cups chopped spinach (optional)

2-1/2 cups cooked chicken (shredded or cubed)

1/2 cup grated Parmesan cheese (sandy texture, see note 2)

Red pepper flakes (optional, for serving)

Crusty buttered bread (optional, for serving)

Directions

Sauté the Vegetables

Heat olive oil and butter in a large pot over medium-high heat. Add onions, carrots, and salt and pepper (to taste; I add 1/2 teaspoon each). Cook, stirring occasionally, until very tender and golden. Add garlic and cook 1 minute longer.

Build the Base

Sprinkle flour over the vegetables and stir constantly for 1–2 minutes. Slowly whisk in chicken broth, then water, scraping the bottom of the pot to deglaze.

Season & Simmer

Stir in the dried herbs and bay leaves. Bring to a boil, then add the broken-up pasta pieces. Cook, stirring occasionally so it doesn't catch, for 2 minutes less than the package says.

Finish the Soup

Remove the bay leaves. Lower the heat and stir in the cream, spinach, chicken, and Parmesan (a small handful at a time) until melted and smooth. Taste and adjust seasoning. For a thinner soup, add more broth; for a thicker soup, increase the heat and simmer a bit longer.

Serve & Garnish

Ladle the soup into bowls and top with extra Parmesan. Add red pepper flakes for a kick if desired, and serve hot with buttered bread.

Nutrition

Serving Size

Calories

619 kcal

Total Fat

35 g

Saturated Fat

18 g

Unsaturated Fat

13 g

Trans Fat

0.9 g

Cholesterol

144 mg

Sodium

1382 mg

Total Carbohydrate

38 g

Dietary Fiber

3 g

Total Sugars

5 g

Protein

33 g