ONE-POT WHITE CHICKEN LASAGNA SOUP
Creamy White Chicken Lasagna Soup made with chicken, veggies, seasonings, broth, cream, and broken lasagna noodles for a delicious meal!
Ingredients
- 1 Small cooked rotisserie chicken (deboned and chopped into bite size pieces)
- 4 Tbsp Butter
- 1 Onion (diced)
- 1 Green bell pepper (diced)
- 3 Carrots (diced)
- 3 Cloves of minced Garlic
- 1/3 cup All-Purpose Flour
- 8 cups Chicken Broth
- 3 Bay Leaves
- 1 Tbsp Italian Seasoning
- 1/2 tsp Ground Thyme
- 2 tsp Salt
- 1 tsp Pepper
- 1/4 tsp Red Pepper Flakes (optional)
- 1 can Cannellini Beans (drained and rinsed)
- 10 Uncooked lasagna noodles (broken into 1-2 inch pieces)
- 1 cup Chopped Spinach
- 1 cup Half and Half (or heavy cream)
- 1 cup Shredded Parmesan Cheese
Instructions
- Prep all your chicken and veggies.
- In a large dutch oven pot oever medium high heat, add the veggies and cook until a little soft.
- Add the garlic, stir and cook for another minute or two.
- Sprinkle the flour over the veggies and stir.
- Stir in the broth, Bay leaves, Italian seasoning, ground thyme, salt, pepper, and red pepper flakes, the chopped chicken, and the broken up uncooked lasagna noodles.
- Bring to a simmer for 20-30 minutes or until noodles are soft. Stirring often so the noodles don't stick to the bottom.
- Once the noodles are soft, stir in the chopped spinach, heavy cream, and parmesan until the cheese is melted.
- Garnish with extra Parmesan cheese, mozzarella cheese, or ricotta cheese. Enjoy!