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
Scale
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.
