Creamy Chicken Alfredo Lasagna Soup

Ingredients

• 500 g chicken breast (Cut into pieces; about 2–3 fillets)
• 2 tbsp olive oil
• 1 tsp Italian seasoning (For seasoning the chicken)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper (For seasoning the chicken)
• 40 g salted butter
• 3 garlic (Cloves)
• 700 ml chicken stock (Or cubes and water)
• 300 ml whole milk
• 300 ml double cream
• 1 tsp Italian seasoning (For the soup)
• 1 tsp dried oregano
• 1 tsp black pepper (For the soup)
• nutmeg (A pinch)
• dried mustard (A pinch)
• 0.25 tsp chilli powder
• 250 g lasagne sheets (Broken into pieces)
• 60 g Parmesan (Freshly grated)
• 50 g mozzarella (Grated)

Steps

1. 1

   Cut the chicken breast into pieces.

2. 2

   Heat the olive oil in a large pot. Add the chicken and cook it, adding the Italian seasoning, paprika, garlic powder, salt, and black pepper. Cook until golden, then remove the chicken from the pot and set it aside.

3. 3

   Add the salted butter to the same pot, followed by the garlic. Cook for about 30 seconds.

4. 4

   Pour in the chicken stock, whole milk, and double cream.

5. 5

   Add the Italian seasoning, dried oregano, black pepper, nutmeg, dried mustard, and chilli powder. Bring the mixture to a gentle simmer.

6. 6

   Break the lasagne sheets into pieces and add them to the pot.

7. 7

   Cook for about 10–15 minutes, stirring regularly, until the pasta is tender. Keep stirring to prevent sticking, and separate any large clumps.

8. 8

   Return the chicken to the pot and let it warm through.

9. 9

   Turn the heat down. Stir in the Parmesan, followed by the mozzarella.

Notes

The source does not specify how long to warm the chicken through or exact serving instructions.

Nutrition per serving

• soup
• main
• comfort food
• autumn
• one-pot
• creamy