Description

This easy recipe for Creamy White Chicken Lasagna Soup is packed with flavors! Loaded with shredded chicken, kale, and melted cheese, it’s the perfect cozy meal for chilly evenings!

Ingredients

For the Soup:

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

½ red onion, chopped (or yellow onion)

4 garlic cloves, minced

1 teaspoon Italian seasoning (homemade or store-bought)

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

4 tablespoons organic all-purpose flour

5 cups organic chicken stock/broth

1 cup organic heavy cream

3 tablespoons white cooking wine (or dry white wine)

8-9 lasagna noodles, broken into small pieces

2 cups cooked & shredded organic chicken breasts

1 ½ cups freshly grated mozzarella cheese

1 cup freshly grated parmesan

2 cups chopped kale

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Instructions

To Make the Soup:

Prepare the base:
In a medium-sized Dutch oven pot over medium-high heat, add olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions. Sauté until translucent and fragrant, about 1-2 minutes.

Add spices:
Stir in the Italian seasoning, sea salt, black pepper, smoked paprika, and garlic powder until everything is combined. Add the flour and stir until fully mixed.

Add liquids:
Pour in the chicken stock and white cooking wine, stirring frequently to avoid lumps. Continue stirring until the mixture thickens slightly. Then, add the heavy cream, chopped kale, broken lasagna noodles, and shredded chicken, stirring to combine.

Simmer:
Let the soup simmer for another 15-20 minutes or until the lasagna noodles are tender and fully cooked.

Add cheese:
Stir in the mozzarella and parmesan cheese until melted and the soup becomes creamy. Let it simmer for an additional 1-2 minutes.

Serve:
Remove the soup from the heat and serve immediately in prepared bowls. You can serve it with a side of bread if desired.

Notes

Storage:

Refrigerate: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days.

Freeze: You can also freeze the soup for 4-6 months. To defrost, place the soup in the refrigerator overnight or at room temperature, then reheat on the stovetop.

Slow Cooker Option:

Slow Cooker: Sauté the garlic and onions, then add everything (including shredded chicken) into your slow cooker. Cook on low heat for 6-8 hours, stirring occasionally.

Spices/Herbs:

The recipe has bold flavors, but feel free to adjust the spices/herbs to your taste.

Gluten-Free Option:

To make it gluten-free, substitute gluten-free lasagna noodles or another gluten-free pasta, and ensure all other ingredients (including bread on the side) are gluten-free.

Vegan Option:

Omit the chicken and substitute the butter with vegan butter, heavy cream with full-fat coconut milk, chicken stock with vegetable stock, and cheese with nutritional yeast or dairy-free cheese shreds.

Prep Time: 15 minutes
Cook Time: 35 minutes