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–+ servings
chicken alfredo lasagna soup in bowls
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4.63 from 16 votes

Chicken Alfredo Lasagna Soup Recipe

This chicken Alfredo lasagna soup is a creamy, hearty dinner that tastes like a warm hug in a bowl. Tender chicken, broken lasagna noodles, fresh veggies, and a rich Alfredo sauce make it irresistible. Top with ricotta or Parmesan for an extra-special touch!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 8 people
Calories: 470kcal
Author: Becky Hardin

Equipment

  • Baking Sheet
  • Dutch Oven or Large Pot

Ingredients

For the Chicken:

  • 1 pound boneless, skinless chicken breasts *
  • 1 tablespoon olive oil
  • 1 pinch kosher salt

For the Alfredo Soup:

  • ½ pound dry lasagna noodles 8 ounces**
  • 4 tablespoons unsalted butter ½ stick, divided
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream room temperature
  • 6 cups low-sodium chicken broth
  • kosher salt to taste
  • ground black pepper to taste
  • 1 cup diced white onion
  • 1 cup thinly sliced carrots
  • 2 cloves garlic crushed
  • 2 cups fresh spinach ***
  • ½ cup freshly grated Parmesan cheese

Optional Toppings:

  • crushed red pepper flakes
  • 1 cup ricotta cheese

Instructions

For the Chicken:

  • Preheat oven to 400°F and line a baking sheet with aluminum foil.
  • Pat the chicken breasts dry, brush with oil, and sprinkle with a pinch of salt.
    1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 pinch kosher salt
    three oiled and seasoned raw chicken breasts on a foil-lined baking sheet.
  • Bake in the preheated oven for 22-25 minutes, or until cooked through to 165°F.
  • Allow to cool, shred with a fork or slice into thin pieces.
    slicing cooked chicken breasts into cubes with a sharp knife.

For the Alfredo Soup:

  • Break lasagna noodles into 1-2 inch pieces. Boil according to package instructions, then drain and set aside.
    ½ pound dry lasagna noodles
    pouring broken lasagna noodles into boiling water.
  • Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the flour, and whisk until flour dissolves into butter.
    4 tablespoons unsalted butter, 2 tablespoons all-purpose flour
    cooking a butter and flour roux in a saucepan.
  • Keep whisking and slowly add the heavy cream, to make a roux.
    1 cup heavy cream
    thickened cream sauce in a saucepan.
  • Add the chicken broth, and salt and pepper to taste; bring to boil, reduce to simmer.
    6 cups low-sodium chicken broth, kosher salt, ground black pepper
    creamy soup broth seasoned with salt and pepper in a saucepan.
  • In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat.
    4 tablespoons unsalted butter
    melted butter in a dutch oven.
  • Add the onions and carrots, and sauté for 5-6 minutes until vegetables soften.
    1 cup diced white onion, 1 cup thinly sliced carrots
    sautéed carrots and onions in a dutch oven.
  • Pour the cream broth into the pot over the vegetables. Add the garlic, and bring to a boil.
    2 cloves garlic
    pouring creamy broth over sautéed carrots and onions in a dutch oven.
  • Once boiling, add the spinach, chicken, and lasagna noodles. Reduce to simmer.
    2 cups fresh spinach
    cubed chicken, broken lasagna noodles, and spinach in a creamy broth with carrots and onions.
  • Add the grated cheese, then sprinkle with red pepper flakes if desited.
    ½ cup freshly grated Parmesan cheese, crushed red pepper flakes
    adding parmesan cheese and crushed red pepper flakes to chicken alfredo lasagna soup in a dutch oven.
  • Divide soup into bowls.
  • Top each bowl with a heaping spoonful of ricotta cheese, if desired.
    1 cup ricotta cheese

Video

Notes

*Thighs also work.
**I like broken lasagna noodles for a fun and funky texture, but any kind of pasta will work for this recipe.
***Easily swap for kale.
Tips:
  • You can save some time by using leftover chicken or a rotisserie chicken.
  • Properly cooked chicken should read 165°F internally at the thickest point.
  • When adding cream to hot broth, pour slowly while whisking to prevent curdling.
  • If you are pressed for time you can simmer the noodles with the soup. Add 1 extra cup of broth or water to make up for what the noodles will absorb. They’ll likely take about 12–14 minutes to cook with soup.
  • Always use freshly grated Parmesan. Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting and can make the broth grainy.
  • Stir in a squeeze of lemon juice or a pinch of nutmeg at the end. It brightens the Alfredo flavor and balances the richness.
  • If you plan to have leftovers, leave the noodles out until just before reheating and serving to preserve their texture. I like to toss the boiled noodles with a little olive oil to keep them from sticking together.
Crockpot Instructions: Place the seasoned raw chicken breasts, chicken broth, onion, carrots, and garlic in your slow cooker. Cook the flour and butter roux, then add the cream until smooth and slightly thickened. Pour this into the slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Shred the chicken, then stir in the noodles, spinach, and Parmesan in the last 20 minutes of cooking.
Storage: Store Chicken Alfredo Soup in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1bowl | Calories: 470kcal | Carbohydrates: 31g | Protein: 26g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 352mg | Potassium: 629mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4198IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 2mg