Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the cubed chicken and cook until no longer pink, about 6-8 minutes.
- Pour in the chicken broth, milk, and heavy cream. Whisk in the cream cheese until smooth and fully incorporated.
- Stir in the dried basil, oregano, salt, and black pepper.
- Add the broken lasagna noodles and simmer, stirring occasionally, until the noodles are tender, about 15-20 minutes.
- Remove from heat and stir in the mozzarella and Parmesan cheeses.
- Serve hot, garnished with additional basil or Parmesan if desired.
Notes
For best results, use high-quality chicken broth and full-fat dairy products. The combination of milk and heavy cream, along with the softened cream cheese, is key to achieving the rich, velvety texture of the broth. Adjust the seasoning to your personal taste preferences.
