White Chicken Lasagna Soup (Print Version)
Creamy roux-based soup with seared chicken, vegetables, broccoli, broken lasagna noodles, heavy cream, and Parmesan cheese.
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts, cut in half
02 -
Kinder's The Blend seasoning (or any salt, pepper, garlic blend)
03 -
1 tablespoon olive oil
04 -
1 tablespoon salted butter
→ For the Soup Base
05 -
4 tablespoons salted butter
06 -
1 yellow onion, diced
07 -
1 carrot, diced
08 -
2 celery ribs, diced
09 -
6 to 7 cloves garlic, minced
10 -
1/3 cup all-purpose flour
11 -
6 cups chicken broth
12 -
2 cups heavy cream
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/2 teaspoon black pepper
16 -
1 teaspoon Herbs de Provence
17 -
Salt and pepper to taste
→ For the Additions
18 -
3 cups chopped fresh broccoli
19 -
10 lasagna sheets, broken into small pieces
20 -
1 1/2 cups Parmesan cheese
# Instructions:
01 -
In a large soup pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Season the chicken breasts on both sides with Kinder's The Blend or your favorite salt, pepper, and garlic blend. Sear the chicken for about 4 minutes per side until fully cooked through. Remove to a plate and set aside.
02 -
Add the remaining 4 tablespoons of butter to the same pot. Once melted, stir in the diced onion, celery, and carrot. Sprinkle lightly with salt and pepper (about 1/4 teaspoon each) and cook for 5 minutes until the vegetables are softened and aromatic.
03 -
Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle in the flour, stirring constantly to coat all the vegetables. Cook the roux for 2 minutes to remove the raw flour taste - keep stirring!
04 -
Gradually pour in the chicken broth, about 1 1/2 cups at a time, whisking as you go to prevent clumping. Once all the broth is incorporated, stir in the heavy cream. Season with garlic powder, onion powder, black pepper, and Herbs de Provence.
05 -
Bring the soup to a gentle boil, then add the chopped broccoli and broken lasagna noodles. Reduce the heat to a simmer and cook for 15 minutes, stirring often to prevent the noodles from sticking to the bottom.
06 -
Once the noodles are tender, lower the heat and stir in the Parmesan cheese until fully melted and smooth. Chop the cooked chicken into bite-sized pieces and return it to the pot. Stir to combine and taste, adding more salt and pepper if needed.
07 -
Serve hot and enjoy this rich, creamy, lasagna-inspired soup!
# Notes:
01 -
The roux (butter and flour mixture) is what makes this soup so creamy and thick.
02 -
Add the chicken broth gradually while whisking to prevent lumps in the roux.
03 -
Stir often when the noodles are cooking to keep them from sticking together or to the bottom.
04 -
The soup will thicken as it sits. To thin it, add extra chicken broth a little at a time when reheating.
05 -
Store in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop with a splash of broth or milk.
06 -
Not recommended for freezing - the cream and pasta can separate when thawed.