If you’re looking for a cozy dish that warms the heart, this White Chicken Lasagna Soup is just the ticket! I remember one chilly winter evening when my son, Jake, came home from school, and the aroma of this soup filled the house. He said it smelled like a hug, and honestly, that’s exactly what it feels like in a bowl.
Table of Contents
Why You’ll Love It
- It’s a delightful twist on traditional lasagna.
- Perfect for busy weeknights with minimal prep.
- Comforting and creamy, it’s a family favorite.
Pure Comfort
This soup is pure comfort food. With tender chicken and rich flavors, it’s like having lasagna without the fuss. Plus, it’s perfect for soup season, making it a staple for winter dinners.
What You Need
- 1 lb 1 lb boneless, skinless chicken breasts – You can substitute with rotisserie chicken for quicker prep.
- 1 1 medium yellow onion, diced
- 2 2 cloves garlic, minced
- 4 cups 4 cups chicken broth – Low-sodium broth works well.
- 1 cup 1 cup heavy cream – For a lighter version, use half-and-half.
- 1 tsp 1 tsp Italian seasoning
- 8 oz 8 oz lasagna noodles, broken into pieces – You can use gluten-free noodles if needed.
- 1 cup 1 cup ricotta cheese
- 1 cup 1 cup mozzarella cheese, shredded – Feel free to use a dairy-free cheese.
- to taste Salt and pepper to taste
Time to Cook
Prep: 15 minutes | Cook: 4 hours | Total: 4 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare it a day in advance.
Steps to Make It
- Start by placing the chicken breasts in your crockpot. Add the diced onion and minced garlic on top, and pour in the chicken broth. Cook on low for about 4 hours, or until the chicken is cooked through and shreds easily.
- Once the chicken is ready, carefully remove it from the crockpot and shred it using two forks. It should be tender and juicy. Return the shredded chicken to the pot, and stir in the heavy cream and Italian seasoning for that creamy goodness.
- Next, add the broken lasagna noodles to the soup. Give it a good stir, and let it cook on low for another 30 minutes. You’ll see the noodles soften and absorb all those delicious flavors.
- While the noodles are cooking, mix the ricotta cheese with a pinch of salt and pepper in a small bowl. This will add a lovely creaminess to your soup.
- After the noodles are tender, stir in the ricotta cheese mixture until it’s well combined. The soup will start to look rich and inviting. If it seems too thick, add a bit more chicken broth.
- Finally, sprinkle the shredded mozzarella cheese on top, and let it melt for about 5 minutes. The cheese will become bubbly and golden, making the soup irresistible. Serve it hot, and enjoy!
Make It Perfect
- For extra flavor, sauté the onion and garlic in a pan before adding them to the crockpot.
- If you want a bit of spice, add a pinch of red pepper flakes.
- Top with fresh basil or parsley for a pop of color and freshness.
Mix It Up
- Swap out the chicken for ground turkey or sausage for a different flavor.
- Add spinach or kale for a boost of greens.
- Try using different types of cheese, like provolone or gouda.
Perfect Partners
- Serve with crusty bread for dipping.
- A simple side salad pairs nicely with this soup.
- Garlic bread is always a hit alongside.
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FAQs
Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge.
Can I freeze this soup?
Absolutely! Just make sure to leave out the noodles if you plan to freeze it.
What can I substitute for ricotta cheese?
You can use cottage cheese or a dairy-free alternative.
Is this soup spicy?
Not at all! It’s mild and creamy, perfect for everyone.
Conclusion
This White Chicken Lasagna Soup is a delightful twist on a classic dish. It’s comforting, easy to make, and perfect for those chilly winter nights. Give it a try, and I promise it will become a family favorite!
White Chicken Lasagna Soup Recipe
Equipment
- Crockpot
Ingredients
Ingredients
- 1 lb lb boneless, skinless chicken breasts You can substitute with rotisserie chicken for quicker prep.
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Low-sodium broth works well.
- 1 cup heavy cream For a lighter version, use half-and-half.
- 1 tsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces You can use gluten-free noodles if needed.
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Feel free to use a dairy-free cheese.
- to taste Salt and pepper to taste
Instructions
- Start by placing the chicken breasts in your crockpot. Add the diced onion and minced garlic on top, and pour in the chicken broth. Cook on low for about 4 hours, or until the chicken is cooked through and shreds easily.
- Once the chicken is ready, carefully remove it from the crockpot and shred it using two forks. It should be tender and juicy. Return the shredded chicken to the pot, and stir in the heavy cream and Italian seasoning for that creamy goodness.
- Next, add the broken lasagna noodles to the soup. Give it a good stir, and let it cook on low for another 30 minutes. You’ll see the noodles soften and absorb all those delicious flavors.
- While the noodles are cooking, mix the ricotta cheese with a pinch of salt and pepper in a small bowl. This will add a lovely creaminess to your soup.
- After the noodles are tender, stir in the ricotta cheese mixture until it’s well combined. The soup will start to look rich and inviting. If it seems too thick, add a bit more chicken broth.
- Finally, sprinkle the shredded mozzarella cheese on top, and let it melt for about 5 minutes. The cheese will become bubbly and golden, making the soup irresistible. Serve it hot, and enjoy!