This hearty one-pot meal combines the rich flavors of white lasagna with the comforting texture of a creamy soup. It is a nutrient-dense dinner that is easy to prepare for a large family in a single pot.
List of ingredients
- 3 tablespoons butter Рused for saut̩ing vegetables.
- 2 tablespoons olive oil – prevents butter from burning.
- 2 carrots, peeled and sliced – adds natural sweetness.
- 1 large yellow onion, peeled and diced – provides a savory base.
- 1/2 red bell pepper, seeded and diced – adds color and flavor.
- 1 zucchini, shredded – blends into the broth for extra nutrients.
- 6 cloves garlic, minced – provides aromatic depth.
- 1/3 cup all-purpose flour – used to thicken the base roux.
- 9 cups low sodium chicken broth, divided – the primary liquid base.
- 3 tablespoons cornstarch – used as a final thickening agent.
- 1 pound cooked chicken, chopped – the main protein source.
- 1 tablespoon chicken bouillon – enhances the savory profile.
- 2 bay leaves – adds a subtle herbal note.
- 1 tablespoon dried parsley – for earthy flavor.
- 1 tablespoon dried basil – provides classic Italian taste.
- 1 teaspoon dried oregano – adds a pungent aroma.
- 1 teaspoon dried thyme – adds warmth to the broth.
- 1 teaspoon salt – enhances all other flavors.
- 1 teaspoon pepper – adds a mild spice.
- 1/4 teaspoon red pepper flakes (optional) – adds a hint of heat.
- 10 lasagna noodles, uncooked, broken into 1-2 inch pieces – the heart of the dish.
- 2-3 cups half and half – creates the creamy consistency.
- 1/2 cup heavy cream (optional) – adds extra richness.
- 8 ounces chopped frozen spinach, thawed and drained – adds color and iron.
- 1 1/2 cups Parmesan cheese, grated – provides a salty, nutty finish.
- Mozzarella cheese, shredded – used for the final garnish.
step-by-step instructions
- Sauté Vegetables: Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
- Aromatics and Roux: Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly to create a thick mixture.
- Build the Base: Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly to avoid lumps.
- Incorporate Protein and Seasoning: Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot.
- Cook Pasta: Stir in broken lasagna noodles. Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through, stirring occasionally so noodles do not stick to the bottom.
- Finish with Dairy: Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed.
- Final Touch: Stir in Parmesan cheese. Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.
Preparation and Ingredient Tips
Selecting the Best Chicken
Using a pre-cooked rotisserie chicken is the most efficient way to prepare this meal. Discard the skin and shred the meat into bite-sized pieces to ensure even distribution in the soup. If you prefer fresh chicken, poach or roast boneless skinless breasts ahead of time and store them in the refrigerator.
Preparing Lasagna Noodles
Breaking the lasagna noodles by hand into one to two-inch pieces allows them to fit easily into a standard soup bowl. You do not need to worry about the pieces being perfectly uniform in size. Using whole wheat lasagna noodles is a great way to increase the fiber content of the dish.
Handling Fresh Vegetables
Shredding the zucchini instead of slicing it allows the vegetable to integrate more seamlessly into the creamy broth. This is particularly helpful if you are serving children who may be sensitive to large vegetable pieces. Ensure carrots are sliced thinly so they cook at the same rate as the onions.
Ways to Customize Your Soup
Adding Extra Vegetable Variety
You can easily incorporate other vegetables to make the soup more filling. Diced celery or chopped squash are excellent additions that pair well with the creamy base. Green bell peppers can be used as a substitute if red peppers are unavailable.
Low-Carb Pasta Alternatives
For a lower-carbohydrate version, replace the lasagna noodles with zucchini noodles or cauliflower florets. If using zoodles, add them during the last five minutes of simmering to prevent them from becoming too mushy. Chickpea or lentil-based lasagna noodles can also be used for a protein boost.
Substituting the Cheeses
While Parmesan is traditional, you can use Pecorino Romano for a saltier, sharper flavor profile. If you want a stretchier consistency, stir in a small amount of shredded Provolone. Always use freshly grated cheese when possible, as pre-shredded varieties often contain anti-clumping agents that can affect the smoothness of the soup.
Improving the Soup Texture
Perfecting the Cornstarch Slurry
Always mix the cornstarch with a small amount of cold or room-temperature liquid before adding it to the hot pot. Adding dry cornstarch directly into boiling liquid will cause clumps to form. This slurry technique ensures the thickening agent is evenly distributed for a silky texture.
Adding Cream Cheese for Richness
If you prefer an exceptionally thick and velvety soup, stir in four ounces of softened cream cheese at the end. Incorporate the cream cheese along with the half and half and heavy cream. Stir slowly on low heat until the cheese is fully melted and incorporated.
Preventing Overcooked Noodles
To keep the noodles from becoming too soft, especially if you plan on reheating the soup later, cook them until they are just al dente. Because the noodles continue to absorb liquid as the soup cools, slightly undercooking them prevents the soup from becoming too thick over time.
Serving and Pairing Ideas
Complementary Toasted Sandwiches
A grilled cheese sandwich is the classic accompaniment to this creamy soup. Try using sourdough bread and a blend of cheddar and mozzarella to mimic the flavors in the bowl. Dipping small grilled cheese croutons directly into the soup adds a satisfying crunch.
Fresh Side Salads
Balance the richness of the cream and cheese with a light, acidic side salad. A spinach salad with sliced pears, pumpkin seeds, and a balsamic vinaigrette works well. The acidity of the vinaigrette cuts through the heavy dairy of the lasagna soup.
Creative Garnish Options
Beyond shredded mozzarella, you can garnish the soup with a sprinkle of fresh chopped parsley or a swirl of extra heavy cream. A pinch of cracked black pepper or a few drops of hot sauce can add a necessary contrast to the mild, creamy flavors.
Storage and Reheating Advice
Refrigeration Guidelines
Store any leftover soup in airtight containers in the refrigerator for up to three to four days. Because the noodles absorb liquid as they sit, the soup will likely thicken significantly in the fridge. This is a normal process and can be corrected during reheating.
Freezing the Soup
For best results when freezing, consider cooking the lasagna noodles separately and adding them fresh when reheating. Freezing the creamy base and chicken is effective, but the noodles can become mushy upon thawing. Store the base in freezer-safe bags or containers for up to three months.
Optimal Reheating Methods
Reheat the soup slowly over low to medium heat on the stovetop to avoid scorching the dairy. Add a splash of chicken broth, water, or milk to loosen the consistency and return it to its original creaminess. Stir frequently to ensure the heat is distributed evenly throughout the thick liquid.
Common Troubleshooting
What to do if the soup is too thin
If the soup has not thickened enough, you can create another small cornstarch slurry and stir it in while the soup is simmering. Alternatively, let the soup simmer uncovered for an additional ten minutes to reduce the liquid. Adding an extra handful of Parmesan cheese also helps thicken the consistency.
Handling noodles that are too soft
If the noodles have overcooked, there is no way to firm them up, but you can balance the texture. Add more chopped chicken or shredded vegetables to provide more structural contrast. Next time, try cooking the noodles in a separate pot and adding them to individual bowls.
Correcting overly salty broth
If the chicken bouillon and Parmesan make the soup too salty, add more unsalted chicken broth or a splash of heavy cream. Adding a peeled, halved potato to simmer in the soup for fifteen minutes can also absorb excess salt. Remove the potato before serving.
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen cooked chicken, but ensure it is fully thawed and drained before adding it to the pot. Adding frozen chunks of meat can lower the temperature of the soup too quickly and may introduce excess water into the broth.
What is the best type of chicken broth?
Low-sodium chicken broth is recommended because it allows you to control the salt levels more accurately. Since the Parmesan cheese and chicken bouillon are already salty, using a standard broth may result in an over-seasoned dish.
Can I make this without heavy cream?
Yes, the heavy cream is listed as optional. The half and half provides enough creaminess for most palates. If you want to avoid heavy cream but still want richness, you can increase the amount of half and half slightly.
How do I stop noodles from sticking?
The key to preventing sticking is frequent stirring, especially during the first ten minutes of the simmering process. Using a sturdy wooden spoon helps you scrape the bottom of the pot effectively. Ensure the heat is maintained at a steady simmer rather than a violent boil.
Print
Creamy White Chicken Lasagna Soup
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: General
Description
White Chicken Lasagna Soup is a satisfying one pot comfort food recipe your family will love. It’s so simple, yet so delicious!
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 carrots (peeled and sliced)
- 1 large yellow onion (peeled and diced)
- 1/2 red bell pepper (seeded and diced)
- 1 zucchini (shredded)
- 6 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 9 cups low sodium chicken broth (divided)
- 3 tablespoons cornstarch
- 1 pound cooked chicken (chopped)
- 1 tablespoon chicken bouillon
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- 10 lasagna noodles (uncooked, broken into 1–2 inch pieces)
- 2–3 cups half and half
- 1/2 cup heavy cream (optional)
- 8 ounces chopped frozen spinach (thawed and drained)
- 1 1/2 cups Parmesan cheese (grated)
- Mozzarella cheese (shredded, for garnish)
Instructions
- Step: Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
- Step: Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
- Step: Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
- Step: Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot. Stir in broken lasagna noodles.
- Step: Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through. Stir occasionally so noodles don’t stick to the bottom of the pot.
- Step: Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed. Stir in Parmesan cheese.
- Step: Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.
Notes
Use a rotisserie chicken for easier prep; discard the skin and shred the whole bird. You can also use pre-cooked chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 786 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 67 mg