This White Chicken Lasagna Soup is a creamy delight packed with tender chicken, gooey cheese, and delicious noodles. It’s like your favorite lasagna, but in a cozy soup form!
It’s super easy to make, and you can have it on the table in no time. I love how every spoonful feels like a warm hug, especially on chilly days. Perfect for a family dinner! 🍜
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing as it adds nice flavor. If you’re out, feel free to use vegetable or canola oil instead. They work just as well!
Chicken: You can use shredded rotisserie chicken for ease. If you’re vegetarian, try using mushrooms or chickpeas for a hearty texture instead.
Cheese: Cream cheese gives that creamy consistency. If you want a lighter option, consider using Greek yogurt. It adds flavor and creaminess without the heaviness!
Noodles: Egg noodles are traditional, but you can use gluten-free pasta or even zucchini noodles for a healthier twist. Just adjust cooking time accordingly!
Spinach: Fresh spinach is great, but you can also use kale or Swiss chard. Both are nutritious and will add a lovely color and texture to your soup.
How Do You Get the Right Texture in Your Soup?
The key to ensuring your White Chicken Lasagna Soup has the perfect creamy texture is managing your heat and ingredients carefully.
- Start by sautéing your onions and carrots on medium heat to develop sweetness without burning.
- When adding cream cheese and milk, reduce the heat before stirring them in. This helps them melt smoothly into the soup.
- Make sure to cook the noodles just until al dente. They’ll soften more in the broth, and you don’t want them mushy!
- Adding spinach towards the end keeps it vibrant and fresh. Cooking just until wilted allows it to retain some texture and nutrients.
Using these tips will help you achieve a comforting and flavorful soup every time. Happy cooking!
How to Make White Chicken Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 3 cups cooked chicken breasts, shredded or diced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 4 oz cream cheese, softened
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 4 ounces egg noodles or broken lasagna noodles
- 2 cups fresh spinach leaves, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta or plain Greek yogurt (for garnish)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious soup can be ready in about 30 minutes! You’ll spend around 10 minutes prepping and chopping ingredients, and about 20 minutes cooking the soup from start to finish. Quick, easy, and oh-so-satisfying!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrots. Sauté for about 5 minutes or until they are softened and the onion is translucent.
2. Add the Garlic:
Stir in the minced garlic and cook for another minute, just until it gets fragrant but not burnt. You want that lovely garlic aroma to fill the kitchen!
3. Mix in the Chicken:
Stir in the cooked chicken pieces, mixing well to combine all the flavors.
4. Add Broth and Bring to a Boil:
Pour in the chicken broth and increase the heat to bring it to a gentle boil.
5. Cook the Noodles:
Add the noodles to the pot and cook according to package instructions until they are al dente, about 6-8 minutes. Keep stirring occasionally.
6. Stir in Cream Cheese:
While the noodles are cooking, lower the heat to a simmer and stir in the softened cream cheese. Mix until it’s melted and smooth. This will give the soup its creamy texture!
7. Add Milk:
Gradually stir in the milk or half-and-half until everything is well combined and creamy.
8. Season the Soup:
Add the dried basil, oregano, crushed red pepper flakes (if you like a little heat), and season with salt and black pepper to taste. Adjust to your preference!
9. Incorporate Spinach:
Fold in the chopped spinach and cook just until it is wilted, about 2-3 minutes. This adds a lovely fresh touch to the soup.
10. Mix in the Cheeses:
Stir in the grated Parmesan and shredded mozzarella cheese until they melt and blend beautifully into the soup.
11. Serve:
Ladle the hearty soup into bowls. Top each bowl with a spoonful of ricotta or plain Greek yogurt for that extra creaminess.
12. Garnish:
Finish with a sprinkle of fresh parsley and extra black pepper if desired. It adds a vibrant color and fresh taste!
13. Enjoy:
Serve immediately while it’s warm! This creamy, comforting soup is perfect for chilly days or when you need a little extra coziness.
Enjoy your homemade White Chicken Lasagna Soup—every spoonful is like a warm hug!
Can I Use Cooked Rotisserie Chicken Instead of Cooking Fresh Chicken?
Absolutely! Using cooked rotisserie chicken is a great time-saver and adds extra flavor. Just shred or chop the chicken and toss it in when you’re ready to mix it into the soup.
What If I Don’t Have Cream Cheese?
No problem! You can substitute with an equal amount of Greek yogurt or sour cream for a tangy flavor. Just stir it in at the end to keep it creamy without the heat.
Can I Freeze Leftover Soup?
Yes, you can! Just let the soup cool down completely, then store it in an airtight container in the freezer for up to 3 months. When reheating, you might want to add a splash of broth or milk to return its creamy texture.
What Can I Use Instead of Spinach?
If you’re not a fan of spinach, you can use kale or Swiss chard. Both are nutritious alternatives that will work well. Just be sure to chop them roughly and add them toward the end of cooking to keep their texture!
