Chicken Alfredo Lasagna Soup

Ingredients

• 2 boneless, skinless chicken breasts (large; diced into bite-sized pieces)
• 1 onion (small; diced)
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tbsp minced garlic
• 1 tbsp Better Than Bouillon chicken base (Can substitute 4 cups chicken broth for the chicken base and water.)
• 4 cup water (Or substitute 4 cups chicken broth.)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (For the soup)
• 2.5 cup uncooked mafaldine pasta
• 1 cup fresh spinach (Chopped)
• 1 tsp salt (Part of divided seasoning mixture; use half to coat chicken and reserve the rest.)
• 1 tsp paprika (Part of divided seasoning mixture; use half to coat chicken and reserve the rest.)
• 1 tsp onion powder (Part of divided seasoning mixture; use half to coat chicken and reserve the rest.)
• 1 tsp garlic powder (Part of divided seasoning mixture; use half to coat chicken and reserve the rest.)
• 1 tsp Italian seasoning (Part of divided seasoning mixture; use half to coat chicken and reserve the rest.)
• 0.5 tsp black pepper (Part of divided seasoning mixture; use half to coat chicken and reserve the rest.)
• 0.5 tsp buttery garlic and herb seasoning (Part of divided seasoning mixture; use half to coat chicken and reserve the rest.)
• 1 cup ricotta cheese (For the topping)
• 0.5 cup shredded mozzarella cheese (For the topping)
• 0.5 cup freshly grated Parmesan cheese (For the topping)
• 1 tbsp fresh parsley (Chopped; for the topping. Extra parsley may be used to garnish, if desired.)
• salt (For the ricotta topping, to taste)
• black pepper (For the ricotta topping, to taste)
• extra Parmesan cheese (For garnish, if desired)
• chicken broth (Alternative to the listed water and chicken base: use 4 cups.)

Steps

1. 1

   In a small bowl, combine the diced chicken with the olive oil and half of the seasoning mixture. Toss until the chicken is evenly coated, then reserve the remaining seasonings for later.

2. 2

   In a large pot over medium-high heat, melt the butter.

3. 3

   Add the seasoned chicken to the pot and cook until it begins to develop some color. It does not need to be fully cooked at this point.

4. 4

   Add the diced onion and sauté for 3–5 minutes, until softened.

5. 5

   In a separate bowl, whisk together the water and chicken base until combined.

6. 6

   Add the flour and minced garlic to the pot, stirring to coat the chicken and onions.

7. 7

   Let the flour cook for 1–2 minutes, then slowly pour in the prepared broth.

8. 8

   Cover the pot with a lid and bring the soup to a boil.

9. 9

   Add the mafaldine pasta and stir occasionally to prevent it from sticking. Cook according to the package directions, approximately 10–12 minutes, until the pasta is tender and the chicken is fully cooked.

10. 10

    Reduce the heat to low. Add the soup Parmesan, heavy cream, and chopped spinach, then stir until the cheese melts and the spinach begins to wilt.

11. 11

    Add the remaining seasoning mixture to taste. The source notes that all of the reserved seasonings are typically used.

12. 12

    Turn off the heat, cover the pot, and let the soup rest for 10 minutes so the flavors come together and the broth thickens slightly.

13. 13

    While the soup rests, combine the ricotta, mozzarella, topping Parmesan, chopped parsley, and salt and black pepper to taste in a small bowl. Stir until well combined.

14. 14

    Ladle the warm soup into bowls and top each serving with a generous dollop of the ricotta mixture.

15. 15

    If desired, garnish with extra Parmesan cheese and fresh parsley, then serve.

Notes

The chicken broth is an alternative to the combination of water and chicken base. The recipe gives package directions as the pasta cooking-time guide. Extra Parmesan and parsley are optional garnishes.

Nutrition per serving

• soup
• main
• dinner
• comfort food
• creamy
• poultry
• Italian-inspired
• stovetop