White Chicken Lasagna Soup Recipe
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.
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!