Creamy Chicken Lasagna Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon extra virgin olive oil
02 - 1 tablespoon unsalted butter
03 - ½ red or yellow onion, chopped
04 - 4 garlic cloves, minced

→ Seasonings

05 - 1 teaspoon Italian seasoning
06 - 1 teaspoon sea salt
07 - 1 teaspoon black pepper
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garlic powder

→ Main Ingredients

10 - 4 tablespoons all-purpose flour
11 - 5 cups chicken stock/broth
12 - 1 cup heavy cream
13 - 3 tablespoons white cooking wine
14 - 8-9 lasagna noodles, broken into pieces
15 - 2 cups cooked shredded chicken breasts
16 - 2 cups chopped kale

→ Cheese & Toppings

17 - 1½ cups freshly grated mozzarella cheese
18 - 1 cup freshly grated parmesan
19 - 6 strips candied bacon

# Instructions:

01 - Heat oil and butter in dutch oven. Sauté garlic and onions until fragrant, 1-2 minutes.
02 - Stir in Italian seasoning, salt, pepper, paprika, and garlic powder.
03 - Add flour and stir until combined. Add stock and wine, stirring to prevent lumps.
04 - Stir in cream, kale, broken noodles, and chicken. Simmer 15-20 minutes until noodles are tender.
05 - Add cheeses, stir until melted and creamy. Simmer 1-2 minutes more.
06 - Top with candied bacon and serve with bread if desired.

# Notes:

01 - Can be made in slow cooker - cook on low 6-8 hours
02 - Leftovers keep 2-3 days in fridge or 4-6 months frozen
03 - Can be made gluten-free with GF noodles
04 - Vegan option available with substitutions

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