When the days grow short and the weather turns crisp, there’s an instinct that pulls us back to our kitchens. As someone who has often found solace in cooking, I know well the power of a warm bowl of soup to soothe not just hunger but also the heart. One dish that encapsulates that warmth is none other than White Chicken Lasagna Soup. Imagine this: after a long day, you walk through the door to the aroma of something delicious simmering away. It calls to you, pulling you in like a warm embrace. This soup does just that, and once you try it, you’ll understand why it’s destined to be a staple in your home.
Finding Comfort through Cooking
Just the other night, as I stirred a bubbling pot of this scrumptious soup, my mind drifted back to my grandmother’s kitchen. I remember her encouraging me to get involved, teaching me the fundamentals of flavor while sharing stories about her own childhood meals. The laughter, the love, and the scents created a tapestry of memories that became a significant part of my own culinary journey. Every spoonful of White Chicken Lasagna Soup sings a nostalgic tune, reminding me of her gentle guidance and our shared love for food.
A Bit of History
For me, recipes like this one are more than just lists of ingredients and steps; they are opportunities to connect with those we love. My grandmother always said that a recipe is a story waiting to happen, a way to pass love from one person to another. That’s the magic behind a dish like White Chicken Lasagna Soup—it isn’t just a meal; it’s an experience, a memory in the making.
Why White Chicken Lasagna Soup Works So Well
The beauty of this dish lies in its harmonious blend of ingredients. Each component—from the tender chicken to the creamy cheese—comes together to create not just a meal but a comforting embrace on a chilly day. Its richness is uplifting, and the flavors are so warmly satisfying that every spoonful feels like a hug.
Quick Answer: The secret to perfect White Chicken Lasagna Soup is using a combination of half and half and cheese for creamy richness.
The recipe is also wonderfully versatile. You can swap out ingredients based on your preferences or what you have on hand—a fantastic way to accommodate any dietary restrictions or picky eaters. This adaptability ensures that it becomes a beloved dish among family and friends, a dish they request time and again.
Ingredients, Substitutions & Foolproof Steps
Ingredients List:
- 1 pound boneless skinless chicken breasts — adds heartiness; can substitute with cooked rotisserie chicken for convenience.
- 3 tablespoons olive oil — for sautéing; use avocado oil for a higher smoke point.
- 3 tablespoons butter — provides richness; can substitute with extra olive oil or margarine.
- 1 large onion, chopped — adds sweetness; shallots can be an excellent alternative.
- 2 carrots, peeled and sliced — adds color and nutrition; zucchini works too.
- 1 green bell pepper, chopped — introduces freshness; any color pepper is a fine substitute.
- 4 to 6 cloves garlic, minced — amps up flavor; garlic powder is a quick alternative (1 teaspoon equals one clove).
- 1/3 cup flour — thickens the soup; use cornstarch for a gluten-free option.
- 9 to 11 cups low sodium chicken broth — forms the base; vegetable broth works for a vegetarian version.
- 3 tablespoons cornstarch — thickens the broth; arrowroot powder can substitute.
- 15-ounce can cannellini beans, rinsed and drained — provides a protein punch; chickpeas are a valuable alternative.
- 1 tablespoon chicken bouillon — boosts flavor; swap with a vegetable bouillon for non-meat eaters.
- 1 teaspoon dried parsley — adds earthiness; basil or thyme can replace if needed.
- 1 teaspoon dried basil — a classic seasoning choice; oregano is another flavorful option.
- 1/2 teaspoon dried oregano — adds complexity; thyme can also work well.
- 1/2 teaspoon dried thyme — enhances depth; rosemary can introduce a different spin.
- Salt and pepper to taste — essential for seasoning; keep it simple or use seasoned salt for a twist.
- 2 bay leaves — contribute flavor; consider fresh bay leaves for a punchier taste.
- Dash to 1/4 teaspoon red pepper flakes (optional) — provides heat; fresh jalapeños can also add spice.
- 10 uncooked lasagna noodles, broken into 1 to 2-inch pieces — creates the familiar lasagna texture; use gluten-free noodles for an alternative.
- 2 to 3 cups half and half — ensures creaminess; fat-free evaporated milk can lighten the dish.
- 1/2 cup heavy cream (optional) — adds luxurious texture; replace with coconut cream for a dairy-free option.
- 10 ounces chopped frozen baby spinach, thawed — contributes nutrition; fresh spinach is fantastic if in season.
- 1 cup freshly grated Parmesan cheese — for a depth of flavor; Pecorino Romano can substitute.
- Shredded mozzarella cheese — for topping; provolone can also add a fun twist.
- Freshly grated Parmesan cheese for garnish — elevates presentation; feta cheese offers a nice contrast.
- Ricotta cheese for garnish — adds creaminess; cream cheese works too for a zesty finish.
Directions / Steps:
- Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped chicken and cook until nearly done, then remove to a plate.
- In the same pot, melt the butter with 2 tablespoons of olive oil over medium-high heat. Add the onions and carrots, cooking for 3 minutes. Next, introduce the bell pepper and garlic, cooking for an additional minute.
- Sprinkle in the flour and stir continuously for about 3 minutes until the mixture becomes thick.
- Lower the heat and gradually whisk in 8 cups of chicken broth. Combine 3 tablespoons of cornstarch with 1 additional cup of broth and stir into the pot.
- Incorporate the chicken, beans, chicken bouillon, herbs, and spices into the mix, then add the broken lasagna noodles.
- Bring to a boil, reduce to a simmer, and let it cook until the noodles are tender, about 20 to 30 minutes, stirring occasionally.
- Reduce the heat to low, discard the bay leaves, and stir in the half and half, optional heavy cream, and spinach until warmed through.
- Mix in 1 cup of Parmesan cheese until melted; adjust the consistency with more half and half or broth to your liking.
- Season liberally with salt and pepper according to taste. Garnish each bowl with chosen cheeses as desired.
Common Mistakes to Avoid
- Overcooking the chicken can lead to dry meat; instead, remove it while it’s still slightly undercooked.
- Forgetting to whisk the cornstarch into the broth may lead to lumps; always whisk it in for even consistency.
- Skipping salt can dull flavors; make sure to season throughout cooking.
Pro Tips:
- Use a mix of cheeses for a more intricate flavor profile.
- Let the soup sit for a while to allow flavors to meld; it tastes even better the next day!
- Always taste and adjust seasoning before serving for optimal flavor.
Serving, Storage & Freezer Tips
How to Serve White Chicken Lasagna Soup
Serve this soup warm in generous bowls, garnished with a sprinkle of freshly grated Parmesan and a dollop of ricotta. Accompany it with crusty bread to soak up the creamy deliciousness.
How to Store White Chicken Lasagna Soup
Store leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to let it cool completely before sealing to prevent excess condensation.
Can You Freeze White Chicken Lasagna Soup?
Yes, this soup freezes wonderfully! Allow it to cool, then place it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat on the stove.
Personal Reflection
As I ladle the warm broth into bowls, I reflect on how food connects us all. The sounds of laughter over dinner resonate within these walls, creating lasting memories that upgrade our shared moments into monumental occasions. Each bowl of White Chicken Lasagna Soup symbolizes the love threaded through these experiences—a love that can be shared through community and connection.
FAQ SECTION
1. Can I make White Chicken Lasagna Soup in a slow cooker?
Absolutely! Brown the chicken and vegetables in a skillet first, then transfer them to your slow cooker along with the broth and remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the creamy ingredients toward the end of the cooking time.
2. Is this soup gluten-free?
To make this soup gluten-free, simply substitute the flour and lasagna noodles with gluten-free varieties. There are excellent alternatives available that maintain great taste and texture.
3. Can I make this soup vegetarian?
Definitely! Swap the chicken for an array of vegetables like mushrooms or eggplant, and use vegetable broth instead of chicken broth. This substitution maintains flavor while catering to vegetarian diets.
4. How spicy is the White Chicken Lasagna Soup?
The spice level is adjustable; the red pepper flakes are optional. If you prefer a milder soup, omit them altogether, or serve hot sauce on the side for those who enjoy a bit of heat.
Conclusion
Reflecting on the comfort found in a bowl of White Chicken Lasagna Soup, I feel an overwhelming sense of warmth and connection. Each recipe like this one has the power to evoke memories and feelings, weaving love into our everyday activities. If this recipe reminds you of someone you love, share it with them. Your memories keep recipes alive, creating new connections and savoring nostalgia together.
White Chicken Lasagna Soup
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped chicken and cook until nearly done, then remove to a plate.
- In the same pot, melt the butter with 2 tablespoons of olive oil over medium-high heat. Add the onions and carrots, cooking for 3 minutes.
- Introduce the bell pepper and garlic, cooking for an additional minute.
- Sprinkle in the flour and stir continuously for about 3 minutes until the mixture becomes thick.
- Lower the heat and gradually whisk in 8 cups of chicken broth. Combine 3 tablespoons of cornstarch with 1 additional cup of broth and stir into the pot.
- Incorporate the chicken, beans, chicken bouillon, herbs, and spices into the mix, then add the broken lasagna noodles.
- Bring to a boil, reduce to a simmer, and let it cook until the noodles are tender, about 20 to 30 minutes, stirring occasionally.
- Reduce the heat to low, discard the bay leaves, and stir in the half and half, optional heavy cream, and spinach until warmed through.
- Mix in 1 cup of Parmesan cheese until melted; adjust the consistency with more half and half or broth to your liking.
- Season liberally with salt and pepper according to taste. Garnish each bowl with chosen cheeses as desired.