Hey there, soup lovers! I’m so excited to share one of my absolute favorite recipes with you: Creamy Chicken Lasagna Soup! This isn’t just any soup; it’s like a warm hug in a bowl, bringing together all the comforting flavors of chicken lasagna but in a fraction of the time. If you love the rich, cheesy goodness of lasagna but don’t want to spend hours layering noodles, this recipe is your new best friend14.
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: Forget spending hours in the kitchen. This soup comes together in about 30 minutes12.
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: It’s creamy, cheesy, and packed with chicken and noodles – everything you crave on a chilly day13.
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: Fewer dishes mean more time to relax. Everything cooks in one pot5.
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: Add your favorite veggies, switch up the cheese, or throw in some spice to make it your own5.
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: Even the pickiest eaters will ask for seconds3.
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: 10 minutes
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: 20 minutes
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: 6-8 servings
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1 pound boneless, skinless chicken breasts, cut into 1-inch pieces1
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2 tablespoons olive oil5
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4 tablespoons butter1
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3 teaspoons minced garlic1
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4 tablespoons flour1
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1 ½ teaspoons onion powder1
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1 teaspoon garlic powder1
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2 cups chicken broth1
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6 cups half and half1
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1 teaspoon salt, or to taste1
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½ teaspoon black pepper, or to taste1
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2 ½ teaspoons Italian seasoning blend1
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4 ounces cream cheese, at room temperature1
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1 cup shredded Parmesan cheese1
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8 lasagna noodles, broken into 2-inch pieces1
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Optional: chopped fresh thyme or parsley for garnish1
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: In a large pot over medium-high heat, add olive oil. Add chicken and cook for 5-6 minutes, stirring until cooked through. Transfer to a dish, cover, and set aside1.
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: Add butter to the pot and stir until melted. Stir in minced garlic and sauté until fragrant, about 1 minute. Sprinkle flour over butter and garlic and stir until thickened. Gradually whisk in half and half and chicken broth1.
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: Stir in salt, pepper, garlic powder, Italian seasoning, and onion powder. Bring to a boil and cook for about 10 minutes. Stir in Parmesan cheese and cream cheese until melted and incorporated1.
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: Stir in lasagna noodles and chicken. Taste and add more salt and pepper if needed. Cook until noodles are tender, about 8-10 minutes12.
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: Garnish with chopped thyme or parsley and Parmesan cheese if desired. Serve hot and enjoy1!
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: Serve with a side of warm, crusty bread for dipping8.
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: Pair with garlic knots for an extra indulgent meal.
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: A simple side salad adds a refreshing contrast to the rich soup.
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: Sauté onions, carrots, and celery with the garlic for added nutrients and flavor5.
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: Add a pinch of red pepper flakes for a little heat4.
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: Use a blend of mozzarella and provolone for a different flavor profile.
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: Save time by using pre-cooked rotisserie chicken3.
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: Stir in a cup of fresh spinach in the last few minutes of cooking for added nutrients34.
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Absolutely! Penne, rotini, or even small shells work great in place of lasagna noodles.
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Yes, you can! The flavors meld together even more when it sits. Store in the refrigerator for up to 3 days.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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I recommend freezing the soup without the noodles, as they can get mushy. Add freshly cooked noodles when reheating.
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As written, no. But you can easily add a pinch of red pepper flakes or a dash of your favorite hot sauce to kick it up a notch.
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Calories: 350-400
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Protein: 30g
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Fat: 20g
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Carbohydrates: 25g
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Fiber: 2g
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
