If you love the creamy, cheesy goodness of white chicken lasagna but don’t have the time to layer and bake, this White Chicken Lasagna Soup is the perfect solution! It’s a cozy and indulgent dish packed with shredded chicken, tender lasagna noodles, a rich white sauce, and plenty of gooey cheese. Ideal for chilly nights or when you need a comforting bowl of something hearty, this soup is sure to become a family favorite.
Ingredients
This recipe uses simple ingredients to deliver big, comforting flavors:
For the Soup Base
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups cooked and shredded chicken (rotisserie chicken works great)
- 8–10 lasagna noodles, broken into pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
For the Cheesy Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional but recommended for an authentic lasagna flavor)
- Fresh parsley or basil, chopped, for garnish
Instructions
1. Start the Base
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until softened, about 3–4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Create the Roux
- Sprinkle the flour over the onions and garlic, stirring constantly to create a paste.
- Slowly whisk in the chicken broth, ensuring there are no lumps.
- Add the milk and heavy cream, continuing to stir until the mixture is smooth and begins to thicken.
3. Add Flavor and Protein
- Stir in the basil, oregano, thyme, and crushed red pepper flakes (if using).
- Add the shredded chicken and broken lasagna noodles to the pot.
4. Simmer the Soup
- Bring the soup to a gentle boil, then reduce the heat to low.
- Simmer for 15–20 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
5. Incorporate the Cheese
- Stir in the shredded mozzarella and Parmesan cheeses until melted and combined.
- If using ricotta, dollop spoonfuls into the soup and gently swirl it in.
6. Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley or basil.
- Serve with crusty bread or garlic toast for the ultimate comfort meal!
Tips for the Perfect White Chicken Lasagna Soup
- Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken.
- Avoid Overcooked Noodles: Break the lasagna noodles into smaller pieces and add them closer to the end of cooking to keep them al dente.
- Thick or Thin Soup: For a thicker soup, add more cheese or a slurry of cornstarch and water. For a thinner consistency, add extra chicken broth.
- Cheese Meltdown: Stir cheeses in gradually to prevent clumping.
Storage Instructions
Refrigerator: Store leftover soup in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if needed.
Freezer: Freeze the soup without the noodles for up to 3 months. Thaw overnight in the fridge, then reheat and cook fresh noodles to stir in before serving.
Variations
- Vegetarian Version: Substitute chicken with mushrooms, spinach, or white beans, and use vegetable broth instead of chicken broth.
- Gluten-Free: Swap regular lasagna noodles for gluten-free lasagna noodles or pasta.
- Lighter Option: Use half-and-half instead of heavy cream and reduce the cheese for a lighter soup.
- Spicy Twist: Add a diced jalapeño or extra red pepper flakes for a kick of heat.
Nutrition Details (Per Serving)
- Calories: 420
- Protein: 30g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 3g
- Sugar: 6g
FAQ
Q: Can I make this soup in a slow cooker?
Yes! Combine all the ingredients except the noodles and cheeses in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the noodles during the last 30 minutes of cooking and stir in the cheeses just before serving.
Q: Can I use pre-cooked pasta?
Certainly! If using pre-cooked noodles, add them during the last 5 minutes of cooking to heat through.
Q: Is this soup freezer-friendly?
Yes, but it’s best to freeze the soup without the noodles to avoid a mushy texture. Cook fresh noodles when reheating.
Q: Can I make this dairy-free?
For a dairy-free version, substitute the milk and cream with unsweetened almond milk or coconut milk and use dairy-free cheese alternatives.