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White Chicken Lasagna Soup

Bowl of white chicken lasagna soup topped with melted mozzarella and fresh parsley
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Creamy white chicken lasagna soup with tender shredded chicken, broken lasagna noodles, and a rich three-cheese broth. A comforting, high-protein dinner the whole family will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked chicken, shredded
  • 8 lasagna noodles, broken into bite-sized pieces
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups mozzarella cheese, shredded
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5 to 7 minutes until softened and onion is translucent.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in flour and cook for 1 to 2 minutes, stirring constantly, to form a light roux that will thicken the broth.
  4. Gradually whisk in chicken broth until smooth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
  5. Pour in heavy cream and add oregano, basil, salt, and pepper. Stir to combine until broth looks creamy and smooth.
  6. Add shredded chicken and broken lasagna noodle pieces. Simmer for 10 to 12 minutes, stirring occasionally, until noodles are tender.
  7. In a small bowl, whisk ricotta with 1/4 cup of hot soup broth until completely smooth. Stir tempered ricotta slowly back into the pot to prevent curdling.
  8. Stir in Parmesan and half of the shredded mozzarella until fully melted and broth is velvety.
  9. Ladle into bowls and top with remaining mozzarella and fresh parsley. Serve immediately.

Notes

  • Always temper ricotta with hot broth before adding to the pot. Skipping this step causes curdling and a grainy texture.
  • The soup thickens as it sits. Add a splash of chicken broth when reheating and stir over medium-low heat.
  • For freezing, store the soup base without noodles and cook fresh noodles when serving for the best texture.
  • Rotisserie chicken is a great shortcut. One standard rotisserie bird yields roughly 2 to 3 cups of shredded chicken.

Nutrition

Find it online: https://www.benefitiany.com/white-chicken-lasagna-soup/