Description
Creamy chicken lasagna soup blends Italian comfort with hearty soup elegance. Layers of tender chicken, rich cheese, and noodles simmer together, inviting you to savor each luxurious spoonful of pure culinary warmth.
Ingredients
Scale
Main Protein Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 8 ounces (226 grams) cream cheese (softened, preferably Philadelphia)
Vegetables and Seasonings:
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces (226 grams) cremini or white mushrooms, sliced
- 2 cups (packed) fresh baby spinach
- ¼ teaspoon Italian seasoning
- Salt and pepper, to taste
Liquid and Dry Ingredients:
- 6 cups chicken broth
- 1 cup heavy cream or whipping cream
- 10 lasagna noodles, broken into small pieces
- 1 cup freshly grated parmesan cheese
- 3 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Prepare the cream cheese by microwaving it in 20-30 second intervals until extremely soft, facilitating easier blending into the soup.
- Warm olive oil and butter in a large soup pot over medium-high heat, then sauté chopped onions for approximately 5 minutes until they become translucent and tender.
- Introduce minced garlic and cook briefly, then add sliced mushrooms and Italian seasoning. Continue cooking for 5-6 minutes, allowing mushrooms to release moisture and become perfectly tender.
- Evenly sprinkle flour over the vegetable mixture, stirring continuously for one minute to eliminate the raw flour flavor and create a smooth base.
- Gradually incorporate of chicken broth, ensuring complete flour dissolution, then pour in the remaining of broth, creating a uniform liquid foundation.
- Add heavy cream and broken lasagna noodles to the pot. Elevate heat to high, bringing the mixture to a rolling boil. Once boiling, reduce to a gentle simmer, stirring periodically to prevent noodle adhesion, and cook partially covered for 20 minutes.
- Introduce shredded chicken and cream cheese (cut into smaller segments). Slightly increase heat to facilitate cream cheese melting, stirring consistently until fully integrated, approximately 3-5 minutes.
- Fold in grated parmesan cheese and fresh spinach, allowing the cheese to melt and spinach to delicately wilt. Season with salt and black pepper to personal preference.
- Assess the soup’s consistency, which should be creamy and moderately thick. For a denser texture, continue simmering; for a lighter soup, incrementally add extra broth or cream as desired.
Notes
- Softening cream cheese in the microwave helps it blend smoothly into the soup, preventing lumps and ensuring a creamy texture.
- Sautéing onions and mushrooms develops a rich, deep flavor foundation that adds complexity to the soup’s overall taste profile.
- Cooking flour briefly eliminates the raw, starchy taste and helps thicken the soup naturally without creating a heavy consistency.
- Breaking lasagna noodles directly into the soup saves time and creates a rustic, comforting eating experience with fewer dishes to wash.
- Melting cream cheese and parmesan gradually ensures a silky, uniform sauce that coats every spoonful with cheesy goodness.
- Adjusting soup consistency by simmering longer or adding extra broth gives you total control over the final texture and thickness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American-Italian
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 145 mg