When I first made this white chicken lasagna soup, I couldn’t believe how comforting and delicious it turned out. The creamy broth, tender chicken, and cheesy goodness all came together in a way that felt like a warm hug on a chilly evening.
It’s a one-pot recipe that’s surprisingly easy and quick to prepare, and honestly, it tastes even better than it looks. If you’re a fan of breakfast recipes, I’ve got plenty more ideas for you to try, like my Breakfast Burrito Recipe. But for now, grab your apron and get ready to make a dish that’s perfect for any night!
Ingredients for the White Chicken Lasagna Soup Recipe
The key to incredible flavor is in the ingredients. Here’s what you’ll need and why these items take this soup to the next level:
- Unsalted butter – Gives a rich, buttery base to sauté the aromatics without overpowering the flavors.
- Olive oil – Helps the butter from burning while adding a subtle fragrance.
- Onion (chopped) – Adds depth and sweetness to the soup. Dice it small for a smoother consistency.
- Garlic (minced) – Use fresh garlic for the best flavor. Avoid pre-minced garlic as it can lack intensity.
- Fresh thyme sprigs – Provides a slightly earthy, aromatic note. You can substitute dried thyme, but fresh really shines here.
- Kosher salt and black pepper – To season and enhance each layer of flavor.
- All-purpose flour – Works as a thickening agent. Cook it briefly to eliminate the raw taste.
- Low-sodium chicken broth – A flavorful base that doesn’t make the soup overly salty.
- Chicken breasts – Lean and tender when boiled, making them perfect for shredding. Alternatively, feel free to use chicken thighs.
- Lasagna noodles – Broken into small pieces, they give that classic lasagna feel. Avoid smaller pasta shapes for the most authentic taste.
- Heavy cream – Adds luxurious creaminess. Avoid half-and-half if you’re looking for the richest flavor.
- Cream cheese – For a velvety, tangy texture and bold flavor. Make sure it’s softened to blend smoothly.
- Shredded mozzarella – Melts into the soup for cheesiness in every bite. Shred it fresh for the best results.
- Grated Parmesan cheese – Adds nuttiness and complexity. Plus, it’s great for garnish!
- Baby spinach – Packed with nutrients and a mild taste, it blends effortlessly. Skip frozen spinach to avoid excess water.
- Fresh parsley – A pop of color and fresh flavor to garnish the finished soup.
Variations for Customization for Taste
Want to make this recipe fit your dietary needs or preferences? Here are some simple swaps and add-ins:
- Dairy-free: Swap heavy cream with coconut milk and use a vegan cream cheese alternative. Choose dairy-free cheese options for the mozzarella and Parmesan.
- Gluten-free: Use gluten-free flour and gluten-free lasagna noodles.
- Low-carb: Replace noodles with zucchini ribbons or spaghetti squash.
- Add veggies: Try adding diced carrots, mushrooms, or bell peppers for extra nutrition and texture.
- Spicy kick: Add a pinch of red pepper flakes or diced jalapeños to spice things up.
Cooking Time
Here’s how long it will take to bring this soup to life:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You’ll Need
- Dutch oven or large pot – Ideal for sautéing and cooking everything in one place.
- Sharp knife – Helps chop ingredients evenly and quickly.
- Cutting board – A sturdy surface for prepping your veggies and chicken.
- Ladle – To serve your soup perfectly into bowls.
- Wooden spoon – For stirring without scratching the pot.
How to Make White Chicken Lasagna Soup
Making this White Chicken Lasagna Soup Recipe is simple yet incredibly rewarding. Follow these easy steps:
Sauté the Aromatics
Start by melting butter and olive oil in a large pot. Once heated, add chopped onion and cook until softened. Toss in the fresh garlic and thyme, stirring until fragrant. This aromatic base sets the tone for the flavor-packed soup. Sprinkle in the flour and cook it for a minute or two to create a roux.
Create the Broth
Whisk in the chicken broth slowly, ensuring a smooth mixture. Add the chicken breasts to the pot and bring it to a boil.
Cook the Noodles
Once the broth is bubbling, reduce to simmer and toss in the broken lasagna noodles. Allow them to cook until tender, about 10-12 minutes. While they simmer, remove the chicken and shred it using two forks.
Add Creaminess
Turn the heat to low. Stir in the heavy cream, softened cream cheese, mozzarella, and Parmesan. Mix well until the cheeses melt for a smooth, creamy soup base. Return the shredded chicken to the pot, along with spinach, stirring until the spinach is wilted.
Serve
Taste and adjust seasonings if needed. Ladle into bowls and top with fresh parsley and more Parmesan. Enjoy the ultimate comfort dish!
Additional Tips for Making This Recipe Better
From my experience of making this soup, a few handy tips can take it to the next level:
- Add the lasagna noodles closer to serving time to prevent them from becoming overly soft in the leftovers.
- Grate your own cheese instead of buying pre-shredded; it melts better and tastes fresher.
- Don’t skimp on seasoning. Taste as you go and adjust salt, pepper, or add a dash of Italian seasoning.
- If the soup feels too thick after resting, add a splash of chicken broth or cream to loosen it up while reheating.
How to Serve White Chicken Lasagna Soup
White Chicken Lasagna Soup Recipe is perfect as a stand-alone meal, but you can elevate it further with some delicious side dishes:
- Serve with warm garlic bread or crusty baguette for dipping.
- Pair it with a fresh green salad for a lighter side option.
- Garnish each bowl with a sprinkle of extra Parmesan and freshly chopped parsley for a restaurant-style presentation.
Nutritional Information
For those keeping track, here’s a quick breakdown per serving:
- Calories: 560
- Protein: 34g
- Carbohydrates: 38g
- Fat: 31g
Make Ahead and Storage
Sometimes it’s great to prepare in advance, and this soup can definitely fit into your meal plan:
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat on the stovetop, adding a splash of broth or water to thin it out if needed.
- Freezing: It’s best not to freeze due to the high dairy content, which can separate upon thawing.
Why You’ll Love This Recipe
This soup has so much going for it! Here’s why it’s a guaranteed hit:
- It’s all made in one pot, making clean-up a breeze.
- It’s incredibly creamy and indulgent while still feeling like home-cooked comfort.
- With flexible ingredient options, it can be customized for almost any diet.
- The noodles, chicken, and spinach make it a complete meal in a bowl.
- It’s great for busy weeknights – ready in under an hour!
FAQs
Can I make this soup vegetarian?
Yes! Swap the chicken with chickpeas or plant-based protein and use vegetable broth instead of chicken broth.
Can I use different types of pasta?
Absolutely. While lasagna noodles give the signature feel, penne, rotini, or bow tie pasta work well too.
How can I prevent noodles from softening in leftovers?
Cook the noodles separately and add them only to the portion you’re serving.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a great time-saving substitute.