White Chicken Lasagna Soup

This creamy white chicken lasagna soup is like a big hug on a chilly night. Velvety broth and melty cheese transform classic lasagna into a cozy bowl the whole family loves. If you have ever wished you could scoop lasagna up with a spoon, this is your moment.

Every time I make this soup I am reminded of holiday gatherings with my sisters. We all end up fighting for the last noodle at the bottom of the pot.

Ingredients

• Boneless skinless chicken breasts: This mild cut picks up all the soup flavor Choose firm pink meat with no gray patches
• The Blend seasoning or a mix of salt pepper and garlic powder: Adds punch and can be adjusted based on your blend
• Olive oil: Helps brown the chicken for a rich base Use good quality oil for best flavor
• Salted butter: Provides a rich creamy base European butter gives best flavor
• Yellow onion: Diced fine for sweetness and body Choose heavy firm onions with papery skins
• Carrots and celery: These classic aromatics add depth and little pops of color
• Garlic cloves: Freshly minced for depth and warmth Always pick plump bulbs with tightly packed cloves
• All purpose flour: The secret to a silky roux Go for unbleached for best texture
• Chicken broth: Foundation of the flavor Use low sodium if you want to control salt
• Heavy cream: Makes every spoonful luxuriously rich Use fresh not ultra pasteurized for the best finish
• Garlic powder onion powder and black pepper: Add extra undertones and warmth
• Herbs de Provence: This blend brings out the cozy savory notes
• Chopped fresh broccoli: Brings crunch color and earthy flavor Pick bright green firm florets
• Lasagna sheets: Broken for rustic pieces Go for quality bronze cut pasta for extra richness
• Parmesan cheese: Melts into the broth to make it creamier Look for real Parmigiano Reggiano and grate fresh if possible
• Salt and pepper: Fine tune seasoning as you go

Step-by-Step Instructions

Prep the Chicken:

Pat your chicken breasts dry then season generously on both sides with The Blend or salt pepper garlic powder so the surface is evenly coated

Sear the Chicken:

Heat one tablespoon of butter and olive oil in a large pot over medium heat Gently place the chicken in and let sit undisturbed for about four minutes to get golden brown edges Flip and cook another four minutes or until just cooked through to keep the meat juicy Remove chicken to a plate and let it rest

Sauté the Vegetables:

Add the rest of the butter to your pot Once melted stir in the diced onion carrots and celery Sprinkle with a pinch of salt and pepper Stir and let them soften for about five minutes The onion should be translucent and the vegetables aromatic

Build the Flavor Base:

Add all your minced garlic and stir until it just turns golden about one minute Sprinkle in the flour and stir to coat every vegetable in that buttery flour mixture Continue cooking for two minutes which gets rid of the raw flour taste and thickens your soup later

Deglaze and Create the Broth:

Slowly pour in chicken broth a little at a time whisking and scraping up browned bits with a wooden spoon Work gradually so no lumps form Keep whisking as you add all six cups Pour in the heavy cream and give the pot a good stir Add in garlic powder onion powder black pepper and herbs de Provence

Simmer with Broccoli and Noodles:

Bring everything to a gentle boil Adjust heat then stir in the broccoli and all those broken lasagna noodles Let simmer uncovered about fifteen minutes Stir frequently so noodles soften evenly and nothing sticks to the pot bottom

Finish with Cheese and Chicken:

Lower heat and add parmesan cheese Stir until melted Leave no clumps behind Chop the chicken you seared earlier into bitesized pieces and return to the pot Taste for salt and pepper adjusting until perfect

Serve:

Ladle that creamy soup into bowls and enjoy right away Maybe with a chunk of crusty bread to soak up every drop

One time I added a handful of spinach at the end because my kids asked for more green in the soup They loved it and now it is our go to trick for extra veggies The parmesan is my favorite part as it gives that nutty salty finish like the best baked lasagna crust

Storage Tips

Let the soup cool fully before transferring to containers It keeps in the fridge for up to four days The noodles will soften more as it sits so if you want some texture cook them separately and add them as you eat Reheat gently on the stove with a splash of broth or cream to loosen the soup

Ingredient Substitutions

You can easily swap turkey for chicken or use rotisserie chicken to save time If you do not have heavy cream use half and half or even whole milk for a lighter soup For the greens kale or spinach hold up well in place of broccoli Use any wide flat pasta if you are out of lasagna noodles

Serving Suggestions

This soup is rich so a bright salad with lemony vinaigrette makes a nice side Garlic bread or roasted vegetables round out the meal To turn this into a party centerpiece top each bowl with a little mozzarella and place under the broiler for a minute

Cultural Context

Lasagna has roots back to ancient Rome but this soup puts a distinctly American comfort spin on the idea Creamy soups like this always remind me of holiday gatherings and cozy winter evenings The addition of pasta sheets pays homage to Italian origins while the one pot format is pure modern comfort

Recipe FAQs

→ What can I substitute for lasagna sheets?

You can use other types of pasta, like mafalda, broken fettuccine, or even rotini if lasagna sheets aren’t available. The goal is to have wide, sturdy noodles that hold up well in soup.

→ How do I keep noodles from getting mushy?

To prevent mushy noodles, add them near the end of cooking and simmer just until tender. Stir frequently to avoid sticking.

→ Can I use rotisserie chicken?

Absolutely! Shredded rotisserie chicken can be added after the vegetables and broth, saving time while still delivering tender pieces throughout the soup.

→ How can I make it lighter?

Swap heavy cream with half-and-half or whole milk, and use less cheese if you prefer a lighter texture. You can also increase the amount of broccoli for extra vegetables.

→ Is this soup freezer-friendly?

It’s best enjoyed fresh, but you can freeze portions without the noodles. Add cooked noodles when reheating for the best texture.