White Chicken Lasagna Soup Recipe

White Chicken Lasagna Soup Recipe

from thecookierookie.com
45 min

Perfectly warming and cozy this creamy and cheesy white chicken lasagna soup is the must have comfort food this fall and winter. Simple to make and so delicious, it's sure to warm your body and soul!

Ingredients

  • ¼ cup unsalted butter
  • 1 tablespoon olive oil
  • ½ medium onion (chopped)
  • 4 cloves garlic (minced)
  • 2 thyme sprigs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 pound chicken breasts (cut into thirds)
  • 8 ounces lasagna noodles (broken into 2" pieces)
  • ⅓ cup heavy cream
  • 4 ounces cream cheese (room temperature, cut into cubes)
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan (plus more for serving)
  • 2 cups baby spinach (packed)
  • Fresh parsley (for serving)

Directions

  1. 1

    In a large dutch oven over medium heat, melt butter and oil. Add onion and cook 4-5 minutes, until slightly softened. Add garlic and thyme and cook until fragrant, about 1 minute. Season with salt, and pepper.

  2. 2

    Stir in flour and cook 2-3 minutes, until golden and pasty. Add broth and chicken and bring to a boil, then add noodles. Lower heat and simmer, cooking until chicken is tender and noodles are cooked through, 15-20 minutes. Carefully remove the chicken and shred, then set aside. Remove and discard the thyme sprigs.

  3. 3

    Add the heavy cream, cubed cream cheese, mozzarella, and Parmesan and stir until melted and incorporated, 3-5 minutes. Stir in shredded chicken and spinach and cook until wilted. Taste and season with salt and pepper, if desired, adding more broth or cream to thin out the soup if necessary.

  4. 4

    Serve topped with more Parmesan and fresh chopped parsley.