Juicy chicken and tender lasagna noodles in a rich and creamy soup, means pure comfort food. Plus, this delicious White Chicken Lasagna Soup comes together in one pot!
8ouncesuncooked lasagna noodlesbroken into 1-inch pieces (½ standard box)
1cupheavy cream
5ouncesfresh spinachroughly chopped
Instructions
Pat the chicken breasts dry with a paper towel and season them lightly with salt and pepper.
1 pound boneless, skinless chicken breasts, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Set a large Dutch oven over medium heat. Add one tablespoon olive oil, then add the chicken.
2 tablespoons olive oil
Cook the chicken for 12-15 minutes, flipping halfway through. Once the chicken registers 165°F on an instant-read thermometer, remove it from the Dutch oven to a cutting board and allow it to rest while you prepare the rest of the soup.
Add another tablespoon of olive oil as well as the onion to the pot and cook, stirring often, until tender and just beginning to brown, 3-5 minutes.
1 sweet onion
Add the garlic and cook for an additional 1 minute.
2 cloves garlic
Add the butter and stir until it is melted.
2 tablespoons unsalted butter
Once the butter is melted, sprinkle in the flour and stir until the flour evenly coats the onions.
2 tablespoons all-purpose flour
Add the chicken broth, Italian seasoning, and red pepper flakes. Gently scrape the bottom of the pan to release any browned bits. Bring the soup to a boil over high heat.
5 cups low sodium chicken broth, 1 teaspoon dried Italian seasoning, ½ teaspoon crushed red pepper flakes
Once the soup is boiling, add the lasagna noodles and cook just to al dente according to the instructions on the box.
8 ounces uncooked lasagna noodles
Remove the pot from the heat and stir in the cream and spinach.
1 cup heavy cream, 5 ounces fresh spinach
Shred the cooked chicken with two forks and add it to the pot as well.
Cover the Dutch oven with a lid and let it sit until the spinach has wilted, about 2-3 minutes.
Taste and season with additional salt and pepper as desired.
Video
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this soup.
Tip: To shred the cooked chicken, use two forks, shredding claws, or place the chicken in the bowl of a stand mixer fitted with the paddle attachment.