Description

This White Chicken Lasagna Soup is a comforting and creamy twist on traditional lasagna in a warm, hearty soup form. Featuring tender seared chicken breasts, fresh broccoli, broken lasagna noodles, and a rich Parmesan-infused broth, this recipe blends fresh vegetables and classic Italian seasonings for a satisfying meal perfect for cozy nights.

Ingredients

Scale

Chicken and Seasoning

2 boneless, skinless chicken breasts, halved
Kinder’s The Blend seasoning or equivalent blend of salt, black pepper, and garlic powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
Salt and pepper, to taste

Vegetables and Aromatics

1 yellow onion, diced
1 carrot, diced
2 celery stalks, diced
6–7 garlic cloves, minced
3 cups fresh broccoli, chopped
1 teaspoon herbes de Provence

Fats and Flour

1 tablespoon olive oil
5 tablespoons salted butter, divided
1/3 cup all-purpose flour

Liquids and Pasta

6 cups chicken broth
2 cups heavy cream
10 lasagna sheets, broken into small pieces

Cheese

1.5 cups Parmesan cheese, grated

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Instructions

Season and Sear Chicken: Season the chicken breasts on both sides with Kinder’s The Blend seasoning or a blend of salt, pepper, and garlic powder. In a large soup pot, heat 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Sear the chicken breasts for about 4 minutes per side until fully cooked. Remove the chicken from the pot and set aside.
Sauté Vegetables: In the same pot, melt the remaining 4 tablespoons of butter. Add the diced onion, carrot, and celery. Lightly season with about 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and emit an aromatic fragrance.
Add Garlic and Make Roux: Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously to coat them evenly. Cook this roux for 2 minutes to remove any raw flour taste.
Add Broth and Cream: Gradually whisk in the chicken broth in portions of about 375 milliliters, ensuring no lumps form. Once incorporated, pour in the heavy cream. Season the mixture with garlic powder, onion powder, black pepper, and herbes de Provence for flavor.
Simmer with Broccoli and Pasta: Bring the soup to a gentle boil, then add the chopped broccoli and broken lasagna sheets. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often to prevent the pasta from sticking, until the noodles are al dente and the broccoli is tender.
Finish Soup with Cheese and Chicken: Lower the heat and stir in the grated Parmesan cheese until fully melted and the soup is smooth. Chop the reserved cooked chicken into bite-sized pieces and return them to the pot. Mix thoroughly and adjust seasoning with additional salt and pepper as desired.
Serve: Ladle the hot soup into bowls and serve immediately for a warming, hearty meal.

Notes

For a lighter option, use half-and-half instead of heavy cream.
If Kinder’s The Blend seasoning is unavailable, substitute with a mix of salt, black pepper, and garlic powder in equal parts.
To avoid overcooked noodles, keep stirring during simmering to prevent sticking and check pasta doneness regularly.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
To add more vegetables, mushrooms or spinach would complement this soup well.