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A delectable bowl of creamy white chicken lasagna soup, featuring tender chicken, layers of noodles, and a rich, creamy broth.

Creamy White Chicken Lasagna Soup

This Creamy White Chicken Lasagna Soup is a comforting and indulgent dish that combines the flavors of chicken, cheese, and cream for a velvety and satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Lasagna noodles, broken into bite-sized pieces

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, sauté the diced onion and minced garlic in a bit of olive oil until fragrant and translucent.
  2. Add the cubed chicken to the pot and cook until the chicken is no longer pink, about 5-7 minutes.
  3. Pour in the chicken broth and heavy cream, then stir in the mozzarella and Parmesan cheeses, dried basil, and dried oregano. Season with salt and pepper to taste.
  4. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, stirring occasionally, until the cheese has melted and the soup has thickened.
  5. Add the broken lasagna noodles to the pot and continue to simmer for an additional 10-15 minutes, or until the noodles are tender.
  6. Serve hot, garnished with extra Parmesan cheese or fresh basil, if desired.

Notes

For a thicker soup, you can let it simmer for a longer period of time. Alternatively, you can use less chicken broth or add a cornstarch slurry to thicken it further. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.