White Chicken Lasagna Soup

 

🍲 White Chicken Lasagna Soup: Ultimate Recipe & Guide

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Introduction: What Is White Chicken Lasagna Soup?

White Chicken Lasagna Soup is a creamy, flavorful soup inspired by traditional lasagna but reimagined in a bowl. Instead of layers of pasta sheets, meat, tomato sauce, and cheese baked in an oven, this soup combines tender chicken, tender noodles, creamy ricotta, mozzarella, Parmesan cheese, and aromatic herbs in a rich broth.

This soup is perfect for colder months, weeknight dinners, or when you want the comfort of lasagna without the lengthy baking process. Plus, it’s customizable, quick to make, and freezes well.

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Part 1: Ingredients & Their Roles

Protein: Chicken

• Use boneless, skinless chicken breasts or thighs. Thighs offer more flavor and tenderness; breasts are leaner.

• The chicken can be cooked directly in the broth or pre-cooked and shredded.

• Adds hearty protein and absorbs soup flavors.

Noodles

• Traditional lasagna noodles work great.

• Break them into smaller pieces for soup.

• Or use any wide pasta: mafaldine, pappardelle, or even broken fettuccine.

• Cooked in the broth to soak flavor.

Cheese

• Ricotta cheese: Adds creamy richness.

• Mozzarella: Melts beautifully and gives stretch.

• Parmesan: Sharp, salty depth.

• Using a combination mimics lasagna’s cheesy layers.

Broth & Cream

• Chicken broth is the soup base.

• Heavy cream or half-and-half adds lusciousness and balances savory flavors.

• Optional flour or cornstarch for slight thickening.

Vegetables & Aromatics

• Onion, garlic, and celery provide flavor depth.

• Spinach or kale adds freshness and nutrients.

• Herbs like basil, oregano, and parsley echo Italian lasagna.

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Part 2: Full Ingredients List

Soup Base

• 2 tbsp olive oil or butter

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 2 stalks celery, diced

• 1 medium carrot, diced (optional for sweetness and color)

• 6 cups low-sodium chicken broth

• 1 cup heavy cream or half-and-half

• 2 tsp dried Italian seasoning or 1 tbsp fresh mixed herbs (basil, oregano, thyme)

• Salt and pepper to taste

Chicken & Pasta

• 1 lb boneless, skinless chicken breasts or thighs

• 6 oz lasagna noodles, broken into bite-sized pieces (about 4–5 noodles)

• 3 cups fresh spinach (optional)

Cheese Mixture

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 egg (optional, to bind ricotta for scoopable dollops)

• 1/4 cup chopped fresh basil or parsley (optional)

• Salt and pepper to taste

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Part 3: Equipment & Prep

• Large soup pot or Dutch oven

• Cutting board and sharp knife

• Wooden spoon or spatula

• Cheese grater (if grating Parmesan fresh)

• Measuring cups and spoons

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Part 4: Step-by-Step Instructions

Step 1: Prepare Ingredients

• Dice onion, celery, carrot; mince garlic.

• Break lasagna noodles into 1–2 inch pieces.

• Grate mozzarella and Parmesan cheese.

• Chop herbs if using fresh.

• Prepare cheese mixture: In a bowl, combine ricotta, half the mozzarella, Parmesan, egg, herbs, salt, and pepper. Mix well and refrigerate until serving.

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Step 2: Cook Aromatics

• Heat olive oil or butter in large pot over medium heat.

• Add onion, celery, and carrot; sauté until softened (5–7 minutes).

• Add garlic; cook 1 minute until fragrant.

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Step 3: Add Broth and Chicken

• Pour in chicken broth.

• Add Italian seasoning, salt, and pepper.

• Bring to a simmer.

• Add whole chicken breasts or thighs.

• Simmer gently for about 20 minutes or until chicken is cooked through (internal temp 165°F/75°C).

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Step 4: Shred Chicken

• Remove chicken from pot and shred using two forks.

• Return shredded chicken to the soup pot.

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Step 5: Cook Pasta in Soup

• Add broken lasagna noodles to soup.

• Simmer 8–10 minutes until noodles are tender but not mushy.

• Stir occasionally to prevent noodles sticking.

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Step 6: Add Cream & Spinach

• Lower heat to medium-low.

• Stir in heavy cream or half-and-half.

• Add fresh spinach, stir until wilted.

• Adjust seasoning with salt and pepper.

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Step 7: Serve with Cheese Dollops

• Ladle soup into bowls.

• Spoon or dollop cheese mixture on top.

• Sprinkle remaining mozzarella.

• Garnish with fresh basil or parsley.

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Part 5: Tips & Tricks

• Avoid overcooking pasta to prevent sogginess.

• Use low sodium broth to control salt.

• Adding a splash of white wine before broth for complexity.

• For thicker soup, whisk 1 tbsp flour into cream before adding.

• Use fresh herbs whenever possible.

• To make ahead: Cook soup without noodles, refrigerate, add pasta and cheese fresh when reheating.

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Part 6: Variations

Meatless Version

• Skip chicken.

• Add mushrooms or zucchini for texture.

• Use vegetable broth.

Spicy Kick

• Add crushed red pepper flakes with garlic.

• Top with chili oil drizzle.

Extra Veggies

• Add chopped zucchini, bell peppers, or peas.

• Stir in kale instead of spinach.

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Part 7: Nutritional Info (Approximate)

• Calories: 400–500 per serving

• Protein: 35g

• Fat: 22g

• Carbs: 25g

• Fiber: 3g

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Part 8: Frequently Asked Questions

• Can I use pre-cooked chicken?
  Yes! Add shredded cooked chicken in step 5.

• Can I freeze this soup?
  Yes, but cook pasta separately when reheating to avoid mushiness.

• Can I make it dairy-free?
  Substitute cream with coconut milk, and use dairy-free cheeses.

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Part 9: Serving & Pairing

Serve hot with:

• Crusty garlic bread or focaccia.

• Simple green salad with vinaigrette.

• A glass of chilled white wine (like Pinot Grigio or Chardonnay).

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Full Recipe Recap

Ingredients:

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 stalks celery, diced

• 1 medium carrot, diced (optional)

• 6 cups low-sodium chicken broth

• 1 lb boneless, skinless chicken breasts or thighs

• 6 oz lasagna noodles, broken

• 1 cup heavy cream or half-and-half

• 2 tsp Italian seasoning

• Salt & pepper to taste

• 3 cups fresh spinach (optional)

Cheese Mixture:

• 1 cup ricotta

• 1 cup shredded mozzarella

• 1/2 cup grated Parmesan

• 1 egg (optional)

• 1/4 cup fresh basil or parsley (optional)

• Salt & pepper

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Instructions:

1. Prep vegetables and break noodles.

2. Sauté onion, celery, carrot in oil until soft.

3. Add garlic and cook 1 minute.

4. Pour in broth, add seasoning, bring to simmer.

5. Add whole chicken; cook 20 min until done.

6. Remove and shred chicken; return to pot.

7. Add noodles; simmer 8–10 minutes.

8. Stir in cream and spinach.

9. Season to taste.

10. Combine cheese mixture.

11. Serve soup with dollops of cheese mixture and extra mozzarella.

12. Garnish with herbs.

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Conclusion

White Chicken Lasagna Soup is the perfect blend of creamy, cheesy, and savory with the comforting heartiness of chicken and pasta. It’s easy to make, family-friendly, and perfect for a cozy night in.

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