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A delicious plate of White Chicken Lasagna Soup

White Chicken Lasagna Soup

This creamy and comforting White Chicken Lasagna Soup is perfect for cozy evenings. Loaded with chicken, vegetables, and lasagna noodles in a luscious broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 breasts boneless, skinless chicken breasts halved lengthwise
  • 1 tbsp Kinder’s seasoning or any all-purpose chicken seasoning, to taste
  • 1 tbsp olive oil
  • 1 tbsp butter
For the Soup Base
  • 4 tbsp butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 2 carrots carrots, diced
  • 1 tsp salt and black pepper to taste
  • 6 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups heavy cream
Seasonings
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp herbs de Provence
  • 1/2 tsp black pepper
Add-Ins
  • 3 cups chopped broccoli
  • 10 sheets lasagna sheets broken into bite-sized pieces
  • 5 oz grated Parmesan cheese

Equipment

  • Dutch Oven

Method
 

  1. Season the chicken breasts generously with Kinder’s or your preferred chicken seasoning.
  2. In a large soup pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
  3. Sear chicken for 3–4 minutes per side, until golden and cooked through.
  4. Remove from pot and set aside.
  5. To the same pot, add 4 tbsp butter.
  6. Stir in diced onion, celery, and carrots.
  7. Season with salt and pepper.
  8. Cook for about 5 minutes, until softened.
  9. Add minced garlic and cook for 1 minute until fragrant.
  10. Stir in ⅓ cup flour, cooking for 2 minutes to eliminate the raw taste.
  11. Gradually whisk in chicken broth, about 1½ cups at a time, stirring to keep the base smooth.
  12. Stir in heavy cream and mix until fully combined.
  13. Add garlic powder, onion powder, herbs de Provence, and black pepper.
  14. Bring the soup to a gentle boil.
  15. Stir in chopped broccoli and broken lasagna noodles.
  16. Simmer uncovered for about 15 minutes, or until the noodles are tender.
  17. Chop the cooked chicken and return it to the pot.
  18. Stir in grated Parmesan cheese, mixing until melted and creamy.
  19. Taste and adjust seasonings if needed.
  20. Ladle hot soup into bowls.
  21. Top with extra Parmesan cheese if desired.
  22. Serve warm and enjoy!

Notes

For a richer flavor, consider roasting the chicken before adding it to the soup. You can also substitute the broccoli with spinach or kale for a different twist.