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This white chicken lasagna soup delivers all the cozy comfort of a classic lasagna but in a warm, slurp-worthy bowl. It’s rich, creamy, and filling with plenty of fresh veggies and tender chicken to make it a satisfying meal any day of the week.
I first made this recipe on a chilly evening when I wanted all the flavors of lasagna without the fuss of layering pasta. Since then it has become a go-to comfort dish that the whole family asks for again and again.
Ingredients
- Boneless skinless chicken breasts: cut in half for even cooking and tender bites
- Kinders The Blend seasoning or a simple mix of salt pepper and garlic: to add savory depth to the chicken
- Olive oil: to sear the chicken and build flavor at the start
- Salted butter: divided between searing and making the roux for a rich creamy base
- Yellow onion: diced for sweetness and body
- Carrot: diced adds a subtle natural sweetness and balance
- Celery ribs: diced for a classic mirepoix flavor foundation
- Garlic cloves: minced to infuse the soup with fragrant warmth
- All purpose flour: to thicken the broth into a luscious roux
- Chicken broth: provides the savory liquid base for the soup
- Heavy cream: creates a decadent richness and smooth mouthfeel
- Garlic powder onion powder and black pepper: to season the broth perfectly
- Herbs de Provence: for an aromatic herbal lift
- Fresh broccoli: chopped adds color texture and a healthy bite
- Lasagna sheets: broken into small pieces to replicate lasagna noodles in soup form
- Parmesan cheese: freshly grated to melt and add savory sharpness
- Salt and pepper: to finish and balance flavors
Step-by-Step Instructions
- Sear the Chicken:
- Melt one tablespoon butter with one tablespoon olive oil in a large pot over medium heat. Season the chicken breasts generously on both sides with Kinders The Blend seasoning or your salt pepper and garlic mix. Sear the chicken about four minutes per side until cooked through and golden brown. Remove and set aside.
- Cook the Vegetables:
- To the same pot add the remaining four tablespoons butter. Once melted stir in the diced onion celery and carrot. Sprinkle lightly with salt and pepper about a quarter teaspoon each. Cook five minutes stirring often until the vegetables are softened and aromatic.
- Add Garlic and Flour:
- Stir in the minced garlic cloves cooking about one minute until fragrant but not browned. Sprinkle in the flour and stir constantly coating the vegetables thoroughly. Cook the roux for two minutes to eliminate the raw flour taste and build a silky base.
- Incorporate Broth and Cream:
- Gradually pour in the chicken broth in one and a half cup increments whisking constantly to avoid lumps. Once all broth is mixed in stir in the heavy cream. Season the soup base with garlic powder onion powder black pepper and herbs de Provence. Bring to a gentle boil.
- Simmer with Broccoli and Noodles:
- Add chopped broccoli and the broken lasagna noodles. Reduce heat to low and simmer for fifteen minutes stirring regularly to keep noodles from sticking and ensure even cooking. The noodles should become tender and the broccoli just cooked through.
- Finish with Cheese and Chicken:
- Lower the heat and stir in the Parmesan cheese until melted and smooth. Chop the cooked chicken into bite-size pieces and add it back into the pot. Stir everything to combine and season with salt and pepper to taste.
Storage Tips
Store leftover soup in an airtight container in the fridge for up to four days. When reheating gently warm it on the stove stirring occasionally to prevent the cheese from clumping. The noodles will absorb some liquid over time so you can add a splash of chicken broth or cream to loosen it up if needed.
Ingredient Substitutions
If you do not have fresh broccoli easily swap it for frozen broccoli florets added directly to the soup during simmering. For a dairy-free version use a non-dairy cream substitute like canned coconut milk and skip the Parmesan or use a plant-based cheese alternative. You can also swap lasagna noodles for broken fettuccine or another wide pasta shape.
Serving Suggestions
This soup goes wonderfully with crusty garlic bread or a simple green salad dressed in light vinaigrette. For a heartier meal offer a side of roasted vegetables or a fresh tomato and basil salad to brighten the plate. A glass of crisp white wine pairs beautifully with the creamy flavors.
Cultural Context
White chicken lasagna soup is a modern twist on traditional Italian lasagna combining all the familiar comforting elements of the baked dish into a cozy soup. Soups like this have become popular for their ease and versatility bringing the spirit of Italian family dinners to the table in a quicker adaptable format.
Frequently Asked Questions
- What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal for even cooking and tender, easy-to-shred pieces.
- Can I substitute the lasagna sheets with other pasta?
Yes, broken lasagna noodles work well for texture, but rigatoni or penne can be used in small pieces.
- How do you prevent the noodles from sticking together?
Stir frequently during simmering and ensure there's enough liquid to keep noodles separated and fully cooked.
- Is fresh broccoli necessary or can frozen be used?
Fresh broccoli is preferred for texture and flavor, but frozen broccoli can be a convenient alternative.
- What is the role of the roux in this dish?
The roux made from butter and flour thickens the broth, giving it a creamy and velvety texture that coats the ingredients beautifully.
- Can the seasoning blend be adjusted?
Absolutely, using salt, pepper, and garlic powder in place of a specific blend works well to enhance the soup’s flavor.
