Imported from the web

Creamy Chicken Lasagna Soup

Name: Creamy Chicken Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz cream cheese (Block style; softened); 1 tbsp olive oil; 1 tbsp butter; 0.5 onion (Medium, chopped); 4 cloves garlic (Minced); 8 oz cremini or white mushrooms (Sliced); 0.25 tsp Italian seasoning; 3 tbsp flour; 6 cups chicken broth (Recipe uses 2 cups first, then the remaining 4 cups; extra broth may be added if the soup is too thick or for leftovers); 1 cup heavy cream (Also called whipping cream; an extra splash may be added if the soup is too thick or for leftovers); 2 cup lasagna noodles (Broken into small pieces); 2 cups cooked chicken (Shredded; rotisserie chicken suggested); 1 cup Parmesan cheese (Freshly grated); 2 cups baby spinach (Fresh and packed); salt (To taste); black pepper (To taste)

Imported by Nataly Reyes on SeeMeCook

A comforting white lasagna-inspired soup with tender chicken, lasagna noodles, mushrooms, and spinach in a creamy garlic-Parmesan broth.

6 servings50 minAmerican

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Ingredients

8 oz cream cheese (Block style; softened)
1 tbsp olive oil
1 tbsp butter
0.5 onion (Medium, chopped)
4 cloves garlic (Minced)
8 oz cremini or white mushrooms (Sliced)
0.25 tsp Italian seasoning
3 tbsp flour
6 cups chicken broth (Recipe uses 2 cups first, then the remaining 4 cups; extra broth may be added if the soup is too thick or for leftovers)
1 cup heavy cream (Also called whipping cream; an extra splash may be added if the soup is too thick or for leftovers)
2 cup lasagna noodles (Broken into small pieces)
2 cups cooked chicken (Shredded; rotisserie chicken suggested)
1 cup Parmesan cheese (Freshly grated)
2 cups baby spinach (Fresh and packed)
salt (To taste)
black pepper (To taste)

Steps

1
Microwave the cream cheese in 20–30 second intervals until very soft. Set aside.
2
Heat the olive oil and butter in a soup pot over medium-high heat. Add the chopped onion and sauté for 5 minutes.
3
Stir in the minced garlic and cook for 30 seconds.
4
Add the sliced mushrooms and Italian seasoning. Cook for 5–6 minutes, until the mushrooms release their liquid and it cooks off.
5
Sprinkle in the flour and cook, stirring almost constantly, for about 1 minute.
6
Stir in the first 2 cups of chicken broth until the flour has dissolved. Add the remaining 4 cups of broth.
7
Add the heavy cream and broken lasagna noodles. Increase the heat to high and bring the soup to a boil.
8
Once boiling, reduce the heat to maintain a fairly gentle simmer. Stir well, then cover the pot with the lid slightly ajar. Cook for 20 minutes, stirring a couple of times so the noodles do not stick to the bottom.
9
Add the shredded chicken and softened cream cheese, cut into smaller pieces. Raise the heat slightly and stir until the cream cheese melts into the soup, about 3–5 minutes.
10
Stir in the grated Parmesan and spinach. Let the cheese melt and the spinach wilt for a few minutes.
11
Season with salt and pepper to taste. If the soup is too thin, cook it a little longer; if it is too thick, add a splash of broth or cream.

Notes

The soup thickens as it sits because the pasta absorbs broth. Add more broth and/or cream to leftovers. The author notes lower-fat substitutions may cause curdling or make the soup thinner; cooked turkey can replace chicken, and about 2 cups of another pasta shape can replace the lasagna noodles.