White Chicken Lasagna Soup

White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. Sautéed chicken is added to a warm, creamy, and cheesy broth along with lasagna noodles and spinach. It’s the perfect meal for when you craving hearty and comforting chicken soup for the soul. The best part? It’s quick and easy to make, meaning you can satisfy your cravings in just 30 minutes.

Why You’ll Love White Chicken Lasagna Soup

• Craving lasagna? This will hit the spot. Although this white chicken lasagna soup is nothing like a traditional white chicken lasagna with layers of noodles, cheese, and chicken, it will satisfy your lasagna craving with the same savory flavors, creamy textures, and filling carbs and proteins.
• Its perfectly balanced broth. I can’t get enough of this white chicken lasagna soup’s broth. It is incredibly thick (thanks to some added flour), super creamy (you’ll add cheese and half and half), and so flavorful (from, well, everything else!).
• The lasagna noodles. Lasagna noodles might be the last type of noodle you reach for when making a chicken soup, but you’ll rethink that choice after you try this white chicken lasagna soup. Lasagna noodles hold up well in a soup, and you can break them into any size you desire.

Ingredients and Substitutions

To make this delicious white chicken lasagna soup, you will need the following ingredients (full quantities in the recipe card below):

• vegetable oil
• chicken - seasoned with Italian seasoning, salt, and pepper.
• butter
• onion
• garlic
• all-purpose flour
• chicken broth - or substitute with vegetable broth.
• heavy cream
• Parmesan cheese - you can substitute with asiago cheese or sharp white cheddar.
• lasagna noodles
• salt and pepper
• baby spinach

You will also need measuring cups and spoons and a large pot (I used my 4 qt. Dutch oven).

How to Make the Best White Chicken Lasagna Soup

1. Cook chicken. Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and cook for 5-7 minutes until evenly cooked through. Season with Italian seasoning, salt, and pepper. Set aside on a plate.
2. Sauté aromatics. In the same pot, melt the butter over medium-high heat until it starts to bubble, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
3. Add liquids. Stir in flour, mixing well, and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well and bring the mixture to a boil, about 6-8 minutes.
4. Add noodles. Add cheese, broken lasagna noodles, salt, and pepper. Mix well until evenly combined. Cook the noodles over medium heat until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot. If the soup is a bit too thick for your liking, simply add water or broth to dilute a bit.
5. Add chicken and spinach. Stir in cooked chicken and spinach and cook until chicken is warmed through and spinach is evenly wilted, about 1-2 minutes.
6. Serve. Garnish with freshly cracked black pepper and serve immediately.

More Chicken Soup Recipes

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• White Chicken Chili

White chicken lasagna soup

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 45 minutes
• Yield: 6-8 servings

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Description

White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It’s quick and easy to make in just 30 minutes.

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Ingredients

For the chicken:

• 2 tablespoons vegetable oil
• 1 lb. boneless and skinless chicken breasts or thighs, cut into 1-inch strips
• ½ teaspoon Italian seasoning
• ½ teaspoon salt 
• ¼ teaspoon ground black pepper

For the lasagna soup:

• 2 tablespoons butter
• 1 small onion, diced
• 1 tablespoon garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 4 cups half and half (or heavy cream)
• ½ cup Parmesan cheese, freshly grated
• 8 lasagna noodles, broken into 4-5 small pieces each
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)
• 6 cups fresh baby spinach (about 6 oz.) 

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Instructions

1. Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and cook for 5-7 minutes until evenly cooked through. Season with Italian seasoning, salt, and pepper. Set aside on a plate.
2. In the same pot, melt the butter over medium-high heat until it starts to bubble, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
3. Stir in flour, mixing well, and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well and bring the mixture to a boil, about 6-8 minutes.
4. Add cheese, broken lasagna noodles, salt, and pepper. Mix well until evenly combined. Cook the noodles over medium heat until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot. If the soup is a bit too thick for your liking, simply add water or broth to dilute a bit.
5. Stir in cooked chicken and spinach and cook until chicken is warmed through and spinach is evenly wilted, about 1-2 minutes.
6. Garnish with freshly cracked black pepper and serve immediately.

Notes

Instant pot instructions: Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until no longer pink, about 3-4 minutes. Add butter, onion, garlic, Italian seasoning, salt and pepper. Sauté until tender, about 2 minutes. Stir in flour. Mix well and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well until smooth. Stir in cheese and broken lasagna noodles. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until noodles are al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Open the lid and stir in spinach for 1 minute until wilted. Season with salt and pepper to taste. Serve immediately.

How to store: Keep leftover chicken lasagna soup in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. If freezing, portion the soup into single-serving container or freezer bags for easy use.

How to thaw: Thaw frozen soup overnight in the fridge. If you’re in a hurry, place frozen soup in a covered pan over low heat, stirring occasionally.

How to reheat: Reheat leftover soup in a covered pan over medium-low heat. If the soup becomes too thick, add small amounts of chicken broth or water. Mix it in entirely before adding more, and repeat until the soup reaches your desired consistency.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: white chicken lasagna soup, chicken lasagna soup, lasagna soup with chicken, chicken soup with lasagna noodles

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