Go Back
Bowl of white chicken lasagna soup topped with herbs and cheese

White Chicken Lasagna Soup

This warm and comforting White Chicken Lasagna Soup blends tender chicken, creamy cheese, and flavorful herbs, making it a perfect dish for chilly days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound boneless skinless chicken breasts Can substitute with cooked rotisserie chicken.
  • 3 tablespoons olive oil Avocado oil can be used for a higher smoke point.
  • 3 tablespoons butter Extra olive oil or margarine can be substituted.
  • 1 large onion, chopped Shallots can be an excellent alternative.
  • 2 carrots peeled and sliced Zucchini works too.
  • 4 to 6 cloves garlic, minced Garlic powder can be used as a quick alternative.
  • 1/3 cup flour Cornstarch works for a gluten-free option.
  • 9 to 11 cups low sodium chicken broth Vegetable broth works for a vegetarian version.
  • 3 tablespoons cornstarch Arrowroot powder can substitute.
  • 15 ounces cannellini beans, rinsed and drained Chickpeas are a valuable alternative.
  • 1 tablespoon chicken bouillon Vegetable bouillon can be used for non-meat eaters.
  • 1 teaspoon dried parsley Basil or thyme can replace if needed.
  • 1 teaspoon dried basil Oregano is another flavorful option.
  • 1/2 teaspoon dried oregano Thyme can also work well.
  • 1/2 teaspoon dried thyme Rosemary can introduce a different spin.
  • dash to 1/4 teaspoon red pepper flakes (optional) Fresh jalapeños can also add spice.
  • 2 to 3 cups half and half Fat-free evaporated milk can lighten the dish.
  • 1/2 cup heavy cream (optional) Replace with coconut cream for a dairy-free option.
  • 10 ounces chopped frozen baby spinach, thawed Fresh spinach is great if in season.
  • 1 cup freshly grated Parmesan cheese Pecorino Romano can substitute.
  • to taste shredded mozzarella cheese for topping Provolone can also add a fun twist.
  • to taste freshly grated Parmesan cheese for garnish Feta cheese offers a nice contrast.
  • to taste ricotta cheese for garnish Cream cheese works too for a zesty finish.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Introduce the bell pepper and garlic, cooking for an additional minute.
  4. Sprinkle in the flour and stir continuously for about 3 minutes until the mixture becomes thick.
Cooking
  1. 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.
  2. Incorporate the chicken, beans, chicken bouillon, herbs, and spices into the mix, then add the broken lasagna noodles.
  3. Bring to a boil, reduce to a simmer, and let it cook until the noodles are tender, about 20 to 30 minutes, stirring occasionally.
  4. Reduce the heat to low, discard the bay leaves, and stir in the half and half, optional heavy cream, and spinach until warmed through.
  5. Mix in 1 cup of Parmesan cheese until melted; adjust the consistency with more half and half or broth to your liking.
  6. Season liberally with salt and pepper according to taste. Garnish each bowl with chosen cheeses as desired.

Notes

This soup can be frozen for up to 3 months. Let it cool before placing in air-tight containers. Always taste and adjust seasoning before serving for optimal flavor.