This White Chicken Lasagna Soup is a cozy bowl of goodness! It features tender chicken, creamy sauce, and layers of noodles, all simmered together for a tasty twist on the classic dish.
It’s like a warm hug in a bowl, and I can’t resist adding extra cheese on top! Perfect for a chilly day, just scoop and enjoy. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can also use vegetable oil or even butter for a richer flavor. I love the slight taste olive oil adds to the soup!
Onion: A small onion adds sweetness. If you’re in a rush, use onion powder or shallots for a milder taste. Personally, I prefer the depth a sautéed onion brings.
Chicken: Rotisserie chicken is my go-to for time-saving, but any leftover cooked chicken will work well. If you’re vegetarian, try replacing it with white beans or chickpeas for protein.
Cheeses: Mozzarella, ricotta, and Parmesan give the soup that classic lasagna taste. You can swap cream cheese for ricotta if needed. It’s lovely, though slightly different, but still creamy!
Egg Noodles: Standard egg noodles are perfect, but broken lasagna sheets or even gluten-free pasta can work too. Just check cooking times for any substitute!
How Do I Get the Perfect Creamy Texture?
Achieving that creamy base is easy if you follow a few steps. After cooking your noodles, the key is to gradually mix in the cheeses while keeping the heat low.
- Keep the soup on low heat before adding cream and cheeses to avoid curdling.
- Stir gently to allow the cream and cheeses to blend smoothly without clumps.
- Don’t hesitate to add extra broth if the soup is too thick for your liking. It should have a nice balance!
This should help you enjoy a wonderfully comforting White Chicken Lasagna Soup!
White Chicken Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Noodles and Creamy Mix:
- 8 oz egg noodles or broken lasagna noodles
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Seasoning and Garnish:
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: crispy pancetta or bacon bits for garnish
How Much Time Will You Need?
This delicious White Chicken Lasagna Soup takes about 15-20 minutes to prepare and an additional 15 minutes to cook, making it a quick and satisfying meal ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes, until the onion becomes translucent and soft. Then, toss in the minced garlic and sauté for another minute, letting the flavors meld together.
2. Build the Flavor:
Next, pour in the chicken broth and bring everything to a gentle simmer. Stir in the shredded chicken, dried herbs (basil, oregano, thyme), and the optional crushed red pepper flakes for a hint of heat. Let this simmer for about 5 minutes to allow the flavors to develop.
3. Add the Noodles:
Time to add the noodles! Stir the egg noodles or broken lasagna pieces into the pot and cook according to the package directions, usually about 7-9 minutes, until they are al dente. Keep an eye on them so they don’t overcook!
4. Make it Creamy:
Once the noodles are done, reduce the heat to low. Gradually stir in the heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Stir gently until all the cheeses are melted and the soup is beautifully creamy. If the soup is thicker than you like, simply add a bit more broth or cream to reach your desired consistency.
5. Final Seasoning:
Season your soup with salt and freshly ground black pepper to taste. Give it a little mix and get ready to serve!
6. Serve and Enjoy:
Scoop the soup into bowls and garnish with chopped fresh parsley or basil. If you’re feeling indulgent, sprinkle some crispy pancetta or bacon bits on top for that extra crunch. Dig in and enjoy your warm and comforting bowl of White Chicken Lasagna Soup!
This recipe takes the lovely flavors of classic lasagna—rich ricotta, melty mozzarella, savory herbs, and tender chicken—and turns them into a creamy, hearty soup that’s perfect for any occasion. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw it first. For best results, thaw the chicken in the refrigerator overnight, or you can place it in a sealed plastic bag and submerge it in cold water for a quicker option. Once thawed, shred it and follow the recipe as directed!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base and refrigerate it for up to 3 days. However, it’s best to cook the noodles separately and add them just before serving to avoid them getting mushy. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk, but keep in mind that the soup might be less creamy. For a non-dairy option, try unsweetened almond milk or coconut cream, adjusting the quantity based on your desired thickness.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, adding a bit of broth or cream to get the right consistency. Stir occasionally for even heating!
