If you are looking to cozy up on a chilly day with something unbelievably comforting and packed with flavor, the White Chicken Lasagna Soup Recipe is your new best friend. Imagine all the creamy, cheesy goodness of classic white chicken lasagna transformed into a luscious, warm soup that is perfect for both weeknight dinners and impressing guests. This soup brings together tender chicken, vibrant broccoli, and soft lasagna noodles swimming in a rich broth that tastes like pure comfort in every spoonful. Get ready to fall in love with this delicious twist on a beloved Italian favorite.
Ingredients You’ll Need
These ingredients are straightforward but essential to making the soup shine. Each one adds a unique layer—from the gentle sweetness of carrots and celery to the rich creaminess of heavy cream and Parmesan cheese, every element plays a vital role in creating the perfect harmony of texture and flavor.
- Boneless, skinless chicken breasts: Provides tender, juicy protein that soaks up all the savory flavors.
- Olive oil and salted butter: The dynamic duo for sautéing that adds richness and depth.
- Yellow onion, carrot, and celery: Classic mirepoix that builds a flavorful base with a subtle sweetness.
- Garlic cloves, minced: Brings aromatic, savory notes to brighten the broth.
- Fresh broccoli, chopped: Adds vibrant color and a healthy crunch to balance the creaminess.
- Kinder’s The Blend seasoning or equivalent: A seasoning mix that perfectly seasons the chicken and soup with salt, pepper, and garlic powder.
- Garlic powder, onion powder, black pepper, herbes de Provence: Sprinkle in these herbs and spices for complex layers of flavor.
- All-purpose flour: Essential for thickening the soup and creating a luscious texture.
- Chicken broth: The flavorful liquid that ties all ingredients together.
- Heavy cream: Makes the soup silky and indulgent.
- Lasagna sheets, broken: The pasta component that makes this soup reminiscent of classic lasagna.
- Parmesan cheese, grated: The finishing touch that melts into creamy perfection.
How to Make White Chicken Lasagna Soup Recipe
Step 1: Sear the Chicken
Start by seasoning your chicken breasts generously with Kinder’s The Blend seasoning or a simple mix of salt, black pepper, and garlic powder. Heat butter and olive oil in a large soup pot over medium heat, then sear the chicken for about 4 minutes per side until cooked through and golden brown. This step not only cooks the chicken but also builds layers of flavor in the pan that will enrich your soup. Remove the chicken and set it aside for now.
Step 2: Sauté the Vegetables
Using the same pot, melt the remaining butter and add diced onion, carrot, and celery. Lightly season with salt and pepper and cook for about 5 minutes until the vegetables soften and fill your kitchen with a wonderful aroma. This vegetable trio forms a flavor-packed foundation for the soup and adds gentle sweetness that balances the savory notes.
Step 3: Add Garlic and Make the Roux
Toss in the minced garlic and sauté for a minute to let its fragrance infuse the oil. Sprinkle the flour over the softened veggies while stirring continuously to coat everything evenly. Cook this roux for two minutes to get rid of any raw flour taste and prepare your soup base for creamy perfection.
Step 4: Pour in Broth and Cream
Gradually whisk in the chicken broth in small amounts, stirring constantly to avoid lumps and achieve a smooth consistency. Once all the broth is incorporated, pour in the heavy cream along with the garlic powder, onion powder, black pepper, and herbes de Provence. These spices add an earthy, aromatic touch that elevates the entire dish.
Step 5: Simmer with Broccoli and Pasta
Bring the soup to a gentle boil before adding the chopped broccoli and broken lasagna noodles. Lower the heat to a simmer and cook for about 15 minutes, stirring often to prevent the noodles from sticking. By the end, the pasta should be perfectly al dente, and the broccoli tender yet vibrant, adding texture and freshness.
Step 6: Incorporate Cheese and Chicken
Reduce the heat and stir in the grated Parmesan cheese until melted and fully combined, making the soup wonderfully creamy and cheesy. Chop the reserved chicken into bite-sized pieces and return it to the pot, mixing everything together thoroughly. Taste and season with extra salt and pepper if needed.
Step 7: Serve It Up
Ladle this comforting White Chicken Lasagna Soup Recipe into bowls while still hot and prepare to enjoy a bowlful of pure deliciousness that is sure to become a favorite.
How to Serve White Chicken Lasagna Soup Recipe
Garnishes
To take this soup from amazing to out-of-this-world, garnish with freshly chopped parsley or basil for a burst of color and subtle freshness. A few extra shavings of Parmesan or a drizzle of good-quality olive oil add a touch of luxury that perfectly complements the creamy broth.
Side Dishes
This soup pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the richness. For a heartier meal, serve with garlic bread or warm, crusty rolls that are perfect for dipping into the flavorful broth and soaking up every last drop.
Creative Ways to Present
For a charming presentation, serve the soup in mini cast-iron skillets or rustic bowls accompanied by a small plate of freshly baked focaccia or Parmesan-stuffed breadsticks. You can even turn it into a fun interactive dinner by offering assorted garnishes and letting everyone customize their bowls.
Make Ahead and Storage
Storing Leftovers
You can store leftover White Chicken Lasagna Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully after a night in the fridge, so it tastes even better the next day!
Freezing
If you want to save some for later, freeze the soup in a freezer-safe container for up to 2 months. It’s best to freeze before adding the Parmesan cheese, so you can stir in fresh cheese when reheating for the best texture.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to prevent the pasta from sticking to the bottom. Add a splash of chicken broth or water if it thickens too much during reheating, and stir in the Parmesan cheese last to keep it creamy and smooth.
FAQs
Can I use rotisserie chicken instead of cooking the chicken breasts?
Absolutely! Rotisserie chicken works as a great shortcut if you’re short on time. Just shred or chop it and add it to the soup at the end. This can save you a few minutes without sacrificing flavor.
Can I substitute the broccoli with another vegetable?
Yes! If broccoli isn’t your favorite, try green beans, zucchini, or spinach. Just keep in mind cooking times may vary slightly depending on the vegetable you choose.
Is this soup freezer-friendly?
Definitely. This White Chicken Lasagna Soup Recipe freezes well, but to maintain the best texture and flavor, freeze before adding cheese and add it fresh when reheating.
Can I make this recipe dairy-free?
You can substitute the heavy cream with coconut cream or a preferred plant-based cream and use a dairy-free cheese alternative. It will change the flavor slightly but still be delicious and creamy.
How thick should the soup be?
The soup should be creamy and hearty, thick enough to coat a spoon but still ladle easily. If it’s too thick, simply add more chicken broth or a splash of water to reach your desired consistency.
Final Thoughts
This White Chicken Lasagna Soup Recipe is genuinely one of those dishes that feels like a warm hug on a cold day, but it’s easy enough to whip up any night of the week. Its creamy, cheesy texture combined with tender chicken and fresh vegetables makes it a crowd-pleaser that you’ll want to come back to again and again. So, grab your ingredients and get ready to enjoy this amazing soup that turns classic lasagna into an irresistible bowl of yum!
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White Chicken Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty White Chicken Lasagna Soup combines the comforting flavors of traditional lasagna with a creamy, rich broth. Featuring tender seared chicken, fresh vegetables, broken lasagna noodles, and a blend of Parmesan cheese and seasonings, this soup is perfect for a warming meal any day of the week.
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, halved
- Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder (to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 6–7 garlic cloves, minced
- 3 cups fresh broccoli, chopped
- 1 teaspoon herbes de Provence
Fats and Liquids
- 1 tablespoon olive oil
- 5 tablespoons salted butter, divided
- 6 cups chicken broth
- 2 cups heavy cream
Others
- 1/3 cup all-purpose flour
- 10 lasagna sheets, broken into small pieces
- 1.5 cups Parmesan cheese, grated
Instructions
- Season and Sear the Chicken: Season the chicken breasts on both sides with Kinder’s The Blend seasoning or a salt, pepper, and garlic powder mix. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large soup pot over medium heat. Sear the chicken breasts for about 4 minutes per side until fully cooked. Remove the chicken and set it aside.
- Sauté the Vegetables: In the same pot, melt the remaining 4 tablespoons of butter. Add diced onion, carrot, and celery. Lightly season with about 1/4 teaspoon each of salt and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and become aromatic.
- Add Garlic and Make Roux: Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the vegetables, stirring continuously to coat evenly. Cook the roux for 2 minutes to remove the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth in 375 milliliter increments to prevent lumps. Once combined, pour in the heavy cream. Season the soup with garlic powder, onion powder, black pepper, and herbes de Provence.
- Simmer with Broccoli and Pasta: Bring the soup to a gentle boil. Add the chopped broccoli and broken lasagna noodles. Reduce heat to maintain a simmer and cook for 15 minutes, stirring frequently to prevent the pasta from sticking, until the noodles are al dente.
- Incorporate Cheese and Chicken: Lower the heat. Stir in the grated Parmesan cheese until fully melted and the soup is smooth. Chop the reserved chicken into bite-sized pieces and return it to the pot. Mix thoroughly and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
- Use fresh broccoli for best texture, but frozen broccoli can be substituted if needed.
- Breaking lasagna sheets into small pieces ensures even cooking and ease of eating.
- Stirring frequently while simmering prevents noodles from sticking to the bottom of the pot.
- Adjust seasoning to your preference, especially the salt as broth and cheese add saltiness.
- For a lighter version, substitute half-and-half for heavy cream, though the soup will be less rich.
