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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups cooked chicken breast, shredded - 4 cups chicken broth - 1 cup heavy cream For this soup, I start with olive oil, onion, and garlic. I love how these simple ingredients create a great base. The cooked chicken adds protein, while chicken broth gives flavor. The heavy cream brings a rich, smooth texture that makes every bite comforting. - 1 cup ricotta cheese - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Cheese makes this soup extra special. I use ricotta for creaminess. Mozzarella melts beautifully and adds stretch. Grated Parmesan adds a salty, nutty flavor that ties it all together. - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped for garnish Seasonings are key to flavor. Dried oregano and basil provide great depth. Red pepper flakes can add a nice kick, but you can skip them if you prefer mild soup. Salt and pepper enhance all the flavors. Fresh parsley brightens the dish and makes it look pretty. {{ingredient_image_1}} First, I heat one tablespoon of olive oil in a large pot. I add one diced onion and sauté it for about five minutes. The onion should look soft and clear. Next, I stir in three minced garlic cloves. I cook this for one more minute to bring out the flavor. Then, I add two cups of shredded cooked chicken. After that, I pour in four cups of chicken broth. I also add one teaspoon of dried oregano, one teaspoon of dried basil, and half a teaspoon of red pepper flakes, if I want some heat. I bring this to a nice simmer. Once the base is ready, I slowly stir in one cup of heavy cream. I let the soup simmer gently for about five minutes. This step makes the soup rich and smooth. The cream blends in well, making it comforting and creamy. Next, I add eight broken lasagna noodles into the pot. I cook them according to the package instructions, which usually takes about ten to twelve minutes. While the noodles cook, I keep an eye on the pot. Once the noodles are tender, I lower the heat. Then, I mix in one cup of ricotta cheese, one and a half cups of shredded mozzarella, and half a cup of grated Parmesan cheese. I stir until the cheese melts and the soup is thick. I taste and season with salt and pepper. For the last step, I ladle the soup into bowls. I garnish each bowl with freshly chopped parsley. This adds a nice touch and some color. Now, the soup is ready to enjoy! To make your soup burst with flavor, add some spices and herbs. I recommend using: - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) These ingredients add depth and aroma. You can also try fresh herbs like thyme or rosemary. They bring a nice brightness to the dish. The key to a creamy soup is how you add the cream. Slowly pour in the heavy cream while stirring. This helps it blend well and prevents curdling. Let the soup simmer gently after adding the cream. This will make sure the flavors meld together beautifully. For the best noodle texture, cook the lasagna noodles according to the package instructions. Break them into smaller pieces for even cooking. If your soup is too thick, add more chicken broth or water. For a thicker soup, you can mash a few noodles while cooking. This will add a nice body to your soup. Pro Tips Use Rotisserie Chicken: For a quicker meal, consider using store-bought rotisserie chicken. It saves time and adds great flavor to the soup. Adjust the Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream and replace it with more chicken broth. Customize the Herbs: Feel free to add fresh herbs like thyme or parsley towards the end of cooking for an extra burst of flavor. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. {{image_2}} You can easily switch proteins in this soup. If you want a quicker option, use rotisserie chicken. It saves time and still tastes great. Shredded turkey is another tasty choice. If you prefer plant-based options, try using chickpeas or tofu. Both mix well with the creamy soup. If you're avoiding dairy, there are good choices. Coconut milk can replace heavy cream for a rich taste. Almond or oat milk also work well. For cheese, look for dairy-free mozzarella or creamy cashew cheese. These swaps keep the soup delicious and creamy without dairy. Adding veggies can make this soup heartier. You might try spinach or kale for a boost of greens. Carrots and celery add crunch and flavor. You can also toss in mushrooms for an earthy taste. Just chop them up and add them when you sauté the onion and garlic. This will help the flavors blend nicely. To keep your white chicken lasagna soup fresh, store it in an airtight container. Let the soup cool first. This helps prevent condensation. Place the container in the fridge. It will last for about 3 to 4 days. When you’re ready to enjoy it again, stir well before serving. You can freeze the soup for later. First, allow it to cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top, as it will expand. Label the bags with the date. The soup can stay in the freezer for up to three months. To thaw it, place it in the fridge overnight. When reheating, use the stovetop for best results. Pour the soup into a pot and heat over medium-low. Stir often to prevent sticking. If the soup seems thick, add a splash of chicken broth or cream. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy your creamy soup warm and delicious! Yes, you can make this soup ahead of time. Store it in an airtight container in the fridge for up to three days. When you want to eat it, just reheat on the stove. If the soup gets too thick, add a little chicken broth or water to bring it back to life. To add some heat, you can increase the red pepper flakes. Start with one teaspoon and adjust to your taste. You can also add sliced jalapeños or a dash of hot sauce. Just remember to taste as you go. This soup pairs well with many sides. Here are some ideas: - Crusty bread or garlic bread for dipping - A fresh green salad with a light vinaigrette - A side of roasted vegetables for extra flavor These choices will round out your meal and make it even more satisfying. Enjoy! This blog post covered how to make White Chicken Lasagna Soup. We discussed the key ingredients, like chicken, cheese, and spices. I shared step-by-step instructions for cooking and tips for better flavor. We looked at variations, such as using rotisserie chicken or plant-based options, to fit your needs. Finally, I explained how to store leftovers and reheat the soup. Now you have all the tools to make this dish great. Enjoy your cooking adventure and share this delicious soup with others!

Creamy White Chicken Lasagna Soup

A comforting and creamy soup featuring shredded chicken and lasagna noodles, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional)
  • 8 pieces lasagna noodles, broken
  • 1 cup ricotta cheese
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the shredded chicken to the pot, then pour in the chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a light simmer.
  • Slowly stir in the heavy cream and let the soup continue to simmer gently for about 5 minutes.
  • Add the broken lasagna noodles to the pot and cook according to package instructions, typically about 10-12 minutes, until the noodles are tender.
  • Once the noodles are cooked, reduce the heat to low and stir in the ricotta, mozzarella, and Parmesan cheeses. Mix until the cheeses are melted and the soup is creamy. Season with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

Feel free to adjust the spices to your taste.
Keyword chicken, creamy, lasagna, soup