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A delicious plate of White Chicken Lasagna Soup

White Chicken Lasagna Soup

A creamy, comforting soup that combines all the flavors of white chicken lasagna into a warm bowl perfect for any night.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts halved lengthwise
  • Kinder’s seasoning to taste; or any all-purpose chicken seasoning
  • 1 tbsp olive oil
  • 1 tbsp butter
For the Soup Base
  • 4 tbsp butter
  • 1 small onion diced
  • 2 celery stalks diced
  • 2 carrots diced
  • Salt and black pepper to taste
  • 6-7 garlic cloves 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 lasagna sheets broken into bite-sized pieces
  • 5 oz grated Parmesan cheese

Equipment

  • Large Soup Pot
  • Whisk

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

This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently, adding more broth if needed to adjust consistency.