White Chicken Lasagna Soup

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Welcome to Adrian Recipes, where today we’re diving into the comforting world of White Chicken Lasagna Soup. If you’re a fan of creamy soups and Italian flavors, this recipe is bound to become a family favorite. The combination of tender chicken, hearty vegetables, and rich broth creates a delightful dish that warms the soul. Whether you’re looking for a cozy weeknight dinner or an impressive meal for guests, this White Chicken Lasagna Soup delivers on all fronts.

Ingredients List

For the Chicken: – 2 boneless, skinless chicken breasts (halved lengthwise) – Kinder’s seasoning (or any all-purpose chicken seasoning), to taste – 1 tbsp olive oil – 1 tbsp butter

For the Soup Base: – 4 tbsp butter – 1 small onion, diced – 2 celery stalks, diced – 2 carrots, diced – Salt and black pepper, to taste – 6–7 garlic cloves, minced – ⅓ cup all-purpose flour – 6 cups chicken broth – 2 cups heavy cream

Seasonings: – ½ tsp garlic powder – ½ tsp onion powder – 1 tsp herbs de Provence – ½ tsp black pepper

Add-Ins: – 3 cups chopped broccoli – 10 lasagna sheets, broken into bite-sized pieces – 5 oz grated Parmesan cheese

Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes

Step-by-Step Instructions

1. Cook the Chicken
– Season the chicken breasts generously with Kinder’s or your preferred chicken seasoning. – In a large soup pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. – Sear chicken for 3–4 minutes per side, until golden and cooked through. – Remove from pot and set aside.

2. Sauté the Vegetables
– To the same pot, add 4 tbsp butter. – Stir in diced onion, celery, and carrots. – Season with salt and pepper. – Cook for about 5 minutes, until softened.

3. Build the Base
– Add minced garlic and cook for 1 minute until fragrant. – Stir in ⅓ cup flour, cooking for 2 minutes to eliminate the raw taste.

4. Add the Liquids
– Gradually whisk in chicken broth, about 1½ cups at a time, stirring to keep the base smooth. – Stir in heavy cream and mix until fully combined.

5. Season and Simmer
– Add garlic powder, onion powder, herbs de Provence, and black pepper. – Bring the soup to a gentle boil.

6. Add Pasta and Broccoli
– Stir in chopped broccoli and broken lasagna noodles. – Simmer uncovered for about 15 minutes, or until the noodles are tender.

7. Finish the Soup
– Chop the cooked chicken and return it to the pot. – Stir in grated Parmesan cheese, mixing until melted and creamy. – Taste and adjust seasonings if needed.

8. Serve
– Ladle hot soup into bowls. – Top with extra Parmesan cheese if desired. – Serve warm and enjoy!

Nutritional Information

While exact values may vary, a typical serving of White Chicken Lasagna Soup contains approximately: – Calories: 480 – Protein: 28g – Carbohydrates: 34g – Fat: 26g – Fiber: 4g

Healthier Alternatives for the Recipe

To make this White Chicken Lasagna Soup a bit lighter, consider these modifications: – Substitute heavy cream with half-and-half or a plant-based milk option. – Use whole wheat lasagna noodles for added fiber. – Incorporate more vegetables like spinach or kale for extra nutrients. – Reduce the amount of Parmesan cheese or use a low-fat version.

Serving Suggestions

Pair your White Chicken Lasagna Soup with a side of crusty bread or a fresh green salad to complete the meal. A glass of chilled white wine can also enhance the flavors of this creamy dish.

Common Mistakes to Avoid

• Overcooking the Pasta: Be sure to monitor the lasagna noodles as they simmer to prevent them from becoming mushy.
• Curdling the Cream: Gradually add the cream and ensure the soup doesn’t boil too vigorously to maintain a creamy texture.
• Under-seasoning: Taste as you go and adjust the seasonings to ensure a well-balanced flavor profile.

Storing Tips for the Recipe

Store any leftover White Chicken Lasagna Soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the soup from separating. If needed, add a splash of broth or milk to restore its creamy consistency.

Conclusion

White Chicken Lasagna Soup is a delightful dish that combines the comforting elements of lasagna with the warmth of a hearty soup. Perfect for any occasion, it’s sure to please both kids and adults alike. With its rich flavors and creamy texture, this recipe is more than just a meal; it’s an experience.

FAQs

Q: Can I use rotisserie chicken instead of cooking chicken breasts?
A: Absolutely! Rotisserie chicken is a great time-saver and just as delicious.

Q: Is it possible to make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Follow the same steps for sautéing the vegetables, then transfer all ingredients except the pasta and broccoli to the slow cooker. Add them in the last 30 minutes of cooking.

Q: Can I freeze White Chicken Lasagna Soup?
A: While the soup can be frozen, be aware that the texture may change slightly due to the cream. For the best results, freeze the soup without the pasta and add fresh pasta when reheating.

For more delicious recipes and tips, check out related posts on Adrian Recipes. Happy cooking!

White Chicken Lasagna Soup

This creamy and comforting white chicken lasagna soup combines all the flavors of the classic dish in a warming bowl.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 10 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 2 pieces boneless, skinless chicken breasts halved lengthwise
• 1 tbsp olive oil
• 1 tbsp butter

For the Soup Base

• 4 tbsp butter
• 1 small onion diced
• 2 stalks celery diced
• 2 carrots carrots diced
• 6 cloves garlic minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 2 cups heavy cream

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp herbs de Provence
• 1/2 tsp black pepper

Add-Ins

• 3 cups chopped broccoli
• 10 sheets lasagna sheets broken into bite-sized pieces
• 5 oz grated Parmesan cheese

Equipment

• Large Soup Pot

Method

 

1. Season the chicken breasts generously with Kinder’s or your preferred chicken seasoning.
2. In a large soup pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
3. Sear chicken for 3–4 minutes per side, until golden and cooked through.
4. Remove from pot and set aside.
5. To the same pot, add 4 tbsp butter.
6. Stir in diced onion, celery, and carrots.
7. Season with salt and pepper.
8. Cook for about 5 minutes, until softened.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Stir in ⅓ cup flour, cooking for 2 minutes to eliminate the raw taste.
11. Gradually whisk in chicken broth, about 1½ cups at a time, stirring to keep the base smooth.
12. Stir in heavy cream and mix until fully combined.
13. Add garlic powder, onion powder, herbs de Provence, and black pepper.
14. Bring the soup to a gentle boil.
15. Stir in chopped broccoli and broken lasagna noodles.
16. Simmer uncovered for about 15 minutes, or until the noodles are tender.
17. Chop the cooked chicken and return it to the pot.
18. Stir in grated Parmesan cheese, mixing until melted and creamy.
19. Taste and adjust seasonings if needed.
20. Ladle hot soup into bowls.
21. Top with extra Parmesan cheese if desired.
22. Serve warm and enjoy!

Notes

For a richer flavor, you can substitute some of the chicken broth with white wine, or add a pinch of nutmeg for extra warmth.