Name: Creamy Chicken Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; ½ red or yellow onion, chopped; 4 garlic cloves, minced; 1 teaspoon Italian seasoning; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 4 tablespoons all-purpose flour; 5 cups chicken stock/broth; 1 cup heavy cream; 3 tablespoons white grape juice or a splash of white wine vinegar; 8-9 lasagna noodles, broken into pieces; 2 cups cooked shredded chicken breasts

Creamy Chicken Lasagna Soup is the ultimate comfort food embrace in a bowl, a dish that has rapidly captured the hearts and stomachs of home cooks everywhere. Imagine all the rich, satisfying flavors of your favorite lasagna – the tender pasta, the savory chicken, the luscious tomato sauce, and that decadent, cheesy goodness – transformed into a soul-warming soup. It’s no wonder this Creamy Chicken Lasagna Soup is such a crowd-pleaser; it delivers that familiar, beloved taste with an effortless, ladle-ready convenience that’s perfect for busy weeknights or cozy weekends. What truly sets this recipe apart is its velvety texture, achieved through a secret ingredient that adds an unbelievable richness without making it heavy. Forget the layered fuss of traditional lasagna; this soup offers all the satisfaction with a fraction of the effort, making it an instant weeknight winner and a guaranteed way to impress your family and friends.

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ red or yellow onion, chopped
4 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
4 tablespoons all-purpose flour
5 cups chicken stock/broth
1 cup heavy cream
3 tablespoons white cooking wine
8-9 lasagna noodles, broken into pieces
2 cups cooked shredded chicken breasts

Preparation and Sautéing Aromatics

The journey to a comforting bowl of Creamy Chicken Lasagna Soup begins with building a flavorful base. In a large pot or Dutch oven, heat the 1 tablespoon of extra virgin olive oil and 1 tablespoon of unsalted butter over medium heat. The combination of oil and butter creates a richer flavor profile and prevents the butter from burning too quickly. Once the butter has melted and is shimmering, add the ½ chopped red or yellow onion. I prefer red onion for its slightly sweeter undertone, but yellow works wonderfully too. Sauté the onion, stirring occasionally, for about 5-7 minutes, or until it has softened and become translucent. This process, known as sweating the onions, releases their natural sugars and develops a mild sweetness that will permeate the entire soup.

Next, introduce the minced garlic. Add the 4 minced garlic cloves to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste. The aroma of sautéing garlic is one of the most inviting smells in the kitchen, and it signifies that we’re well on our way to deliciousness. Now, it’s time to layer in the seasonings. Stir in the 1 teaspoon of Italian seasoning, 1 teaspoon of sea salt, 1 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. The smoked paprika adds a subtle smoky depth that complements the chicken beautifully, while the garlic powder reinforces the garlic flavor without adding extra moisture. Toasting these spices for about 30 seconds, just until fragrant, will enhance their flavors and aromas.

Creating the Creamy Base

With our aromatics and spices nicely bloomed, we’ll create the creamy foundation of our soup. Sprinkle the 4 tablespoons of all-purpose flour evenly over the sautéed vegetables and spices. This is how we’ll make a roux, which will thicken our soup. Stir the flour into the mixture continuously for about 1-2 minutes. This step is crucial to cook out the raw flour taste. You’ll notice the mixture will start to look pasty and will coat the vegetables. This roux will act as a binder and give our Creamy Chicken Lasagna Soup that luxurious, thick texture we’re aiming for.

Gradually whisk in the 5 cups of chicken stock or broth. Pour in about a cup at a time, whisking vigorously after each addition to ensure there are no lumps. This gradual incorporation of liquid into the roux is key to achieving a smooth, velvety base. Once all the chicken stock has been added and the mixture is smooth, bring it to a gentle simmer over medium-low heat, stirring occasionally. Allow it to simmer for about 10 minutes, during which time it will thicken further. This simmering period allows the flavors to meld together and the sauce to reach its desired consistency.

Incorporating Richness and Flavor

Now for the indulgent elements that truly elevate this soup. Reduce the heat to low and slowly stir in the 1 cup of heavy cream. Adding the cream at a lower temperature prevents it from curdling. Stir gently until the cream is fully incorporated and the soup takes on a beautiful, creamy hue. The heavy cream is what gives this lasagna soup its signature richness and decadence.

Next, add the 3 tablespoons of white cooking wine. White wine adds a subtle acidity and brightness that cuts through the richness of the cream and helps to balance the flavors. If you don’t have white cooking wine, you can substitute it with a splash of dry white wine like Sauvignon Blanc or Pinot Grigio. Allow the wine to simmer for just a couple of minutes to let the alcohol evaporate, leaving behind its wonderful flavor.

Adding the Lasagna and Chicken

The defining elements of our Creamy Chicken Lasagna Soup are coming together. Add the 8-9 lasagna noodles, broken into bite-sized pieces, directly into the simmering soup. Stir them in gently to ensure they are fully submerged in the liquid. Cook the noodles according to the package directions, typically for about 8-10 minutes, or until they are al dente. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot or to each other. They will continue to soften as they absorb the liquid, so cooking them al dente is ideal.

Finally, add the 2 cups of cooked shredded chicken breasts to the pot. Stir the chicken into the soup, allowing it to heat through for about 5 minutes. The pre-cooked chicken ensures that it’s tender and moist, and it absorbs the delicious flavors of the soup. Taste the soup and adjust seasonings if necessary. You might want to add a little more salt or pepper depending on your preference. The soup should now be thick, creamy, and bursting with the comforting flavors of lasagna.

Conclusion:

And there you have it! This Creamy Chicken Lasagna Soup is a delightful and comforting dish that truly captures the essence of lasagna in a soul-warming soup. We’ve walked through each step, from sautéing the aromatics to achieving that perfect creamy texture, and I hope you feel confident in recreating this delicious meal in your own kitchen. It’s incredibly satisfying to know you can enjoy all the flavors of your favorite lasagna without the lengthy assembly.

I love serving this soup with a drizzle of extra cream, a sprinkle of fresh parsley, and a generous grating of Parmesan cheese. Crusty garlic bread or a simple side salad makes for a perfect accompaniment, creating a complete and delightful meal. Don’t be afraid to get creative with variations! You can easily add different vegetables like spinach, mushrooms, or bell peppers. For a spicier kick, a pinch of red pepper flakes can be added during the sautéing process. This Creamy Chicken Lasagna Soup is truly a crowd-pleaser and a fantastic weeknight dinner solution. I encourage you to give it a try – you won’t be disappointed!

Frequently Asked Questions:

Can I make this Creamy Chicken Lasagna Soup ahead of time?

Yes, you absolutely can! This soup reheats beautifully. Prepare it up to the point where you add the pasta and dairy. Store the cooled soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat the soup on the stovetop over medium-low heat, then add your cooked lasagna noodles and stir in the cream and Parmesan cheese just before serving. This prevents the noodles from becoming mushy.

What kind of chicken is best for this soup?

Rotisserie chicken is a fantastic shortcut for this Creamy Chicken Lasagna Soup as it’s already cooked and seasoned, saving you time and adding great flavor. Alternatively, you can poach or pan-fry chicken breasts or thighs and then shred or dice them. Using leftover cooked chicken is also a great option!