White Chicken Lasagna Soup Recipe
If you love the creamy, cheesy goodness of white chicken lasagna, you’re in for a treat with this White Chicken Lasagna Soup. This hearty, comforting soup transforms all the delicious flavors of traditional white chicken lasagna into a warm and satisfying bowl perfect for any chilly day. Let’s dive into the recipe for this delectable soup that’s sure to become a family favorite.
Preparing the Soup Base
Start by preparing the flavorful soup base.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the Broth and Spices: Gradually add the chicken broth while stirring continuously to prevent lumps. Add the dried basil, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Cooking the Noodles
While the soup base is simmering, cook the lasagna noodles.
- Boil the Noodles: In a separate pot, bring salted water to a boil. Add the broken lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
Combining the Ingredients
Now it’s time to bring everything together.
- Add the Chicken: Stir in the shredded chicken to the simmering soup base and let it heat through.
- Add the Cream and Milk: Pour in the heavy cream and milk, stirring well to combine. Let the soup simmer for another 5 minutes.
- Add the Noodles: Gently stir in the cooked lasagna noodles.
Making the Cheese Mixture
The cheese mixture adds a rich, creamy texture to the soup, mimicking the cheese layers in traditional lasagna.
- Combine the Cheeses: In a small bowl, mix together the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley.
Serving the Soup
To serve, you’ll add a dollop of the cheese mixture to each bowl of soup.
- Ladle the Soup: Ladle the hot soup into bowls.
- Add the Cheese Mixture: Spoon a generous dollop of the cheese mixture into each bowl and stir gently to combine.
- Garnish: Sprinkle with additional chopped parsley and grated Parmesan cheese for garnish.
Serving Suggestions
White Chicken Lasagna Soup is a meal in itself, but you can complement it with some sides for a more complete dining experience:
- Crusty Bread: Serve with a side of crusty bread or garlic bread to soak up the creamy soup.
- Salad: A light green salad with a tangy vinaigrette pairs well with the rich soup.
- Roasted Vegetables: Serve with roasted vegetables like asparagus or Brussels sprouts for added texture and flavor.
Tips for the Perfect White Chicken Lasagna Soup
- Use Rotisserie Chicken: For convenience, use a store-bought rotisserie chicken. It saves time and adds great flavor.
- Noodle Cooking Tip: Cook the noodles just until al dente. They will continue to soften when added to the soup.
- Cheese Mixture: For an extra creamy texture, mix the cheese mixture just before serving to keep it fresh.
Healthier Alternatives
For a lighter version of this soup, consider these substitutions:
- Low-Fat Dairy: Use low-fat milk and half-and-half instead of heavy cream.
- Whole Wheat Noodles: Substitute whole wheat lasagna noodles for added fiber and nutrients.
- Reduced Cheese: Use part-skim ricotta and mozzarella cheese to cut down on fat content.
Common Mistakes to Avoid
- Overcooking the Noodles: Avoid overcooking the noodles, as they can become too soft and mushy in the soup.
- Curdling the Dairy: Add the cream and milk slowly and ensure the soup is not boiling when you add them to prevent curdling.
- Skipping the Roux: The roux (flour and fat mixture) is essential for thickening the soup and giving it a creamy consistency.
Storing and Reheating Tips
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much.
Conclusion
White Chicken Lasagna Soup is a delightful twist on traditional lasagna, bringing all the comforting flavors into a cozy, creamy soup. This recipe is perfect for family dinners, gatherings, or even meal prep for the week. Give it a try and enjoy a bowl of pure comfort.
FAQs
Can I freeze White Chicken Lasagna Soup?
Yes, you can freeze this soup. However, it’s best to freeze it without the noodles and dairy. Add those ingredients fresh when reheating.
Can I use different noodles?
Absolutely! You can use any pasta shape you prefer, such as bowtie or rotini.
Is there a vegetarian version of this soup?
Yes, substitute the chicken with mushrooms or tofu and use vegetable broth instead of chicken broth.
How can I make this soup gluten-free?
Use gluten-free lasagna noodles and substitute the flour with a gluten-free thickening agent like cornstarch.
What can I use instead of ricotta cheese?
Cottage cheese can be a good substitute for ricotta in the cheese mixture.
White Chicken Lasagna Soup Recipe
If you love the creamy, cheesy goodness of white chicken lasagna, you’re in for a treat with this White Chicken Lasagna Soup. This hearty, comforting soup transforms all the delicious flavors of traditional white chicken lasagna into a warm and satisfying bowl perfect for any chilly day. Let’s dive into the recipe for this delectable soup that’s sure to become a family favorite.
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 carrots peeled and sliced
- 1 large yellow onion peeled and diced
- ½ red bell pepper seeded and diced
- 1 zucchini shredded
- 6 cloves garlic minced
- ⅓ cup all-purpose flour
- 9 cups low sodium chicken broth divided
- 3 tablespoons cornstarch
- 1 pound cooked chicken chopped (see notes)
- 1 tablespoon chicken bouillon
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flakes optional
- 10 lasagna noodles uncooked, broken into 1-2 inch pieces
- 2-3 cups half and half
- ½ cup heavy cream optional
- 8 ounces chopped frozen spinach thawed and drained
- 1 ½ cups Parmesan cheese grated
- Mozzarella cheese shredded, for garnish
Instructions
Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot. Stir in broken lasagna noodles.
Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through. Stir occasionally so noodles don't stick to the bottom of the pot.
Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed. Stir in Parmesan cheese.
Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.