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.
Ingredients
For the chicken:
- 2 tablespoons vegetable oil
- 1 pound boneless and skinless chicken breasts or thighs, cut into 1-inch strips
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 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)
- 1/2 cup Parmesan cheese, freshly grated
- 8 lasagna noodles, broken into 4-5 small pieces each
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 6 cups fresh baby spinach (about 6 oz.)
Instructions
- 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.
- 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.
- 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.
- 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.
- Stir in cooked chicken and spinach and cook until chicken is warmed through and spinach is evenly wilted, about 1-2 minutes.
- 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