White Chicken Lasagna Soup
Description
Enjoy white chicken lasagna in a soup, which makes the whole process much easier than preparing layers and layers of lasagna, but tastes just as good. It's made in just one pot, which makes clean up so easy.
Ingredients
1 lb. boneless skinless chicken breasts, chopped
3 T. olive oil, divided
3 T. butter
1 large onion, chopped
2 carrots, peeled and sliced
1 green bell pepper, chopped
4-6 cloves garlic, minced
1/3 c. flour
9-11 c. low-sodium chicken broth, divided
3 T. cornstarch
15 oz. can canneli beans, rinsed and rained
1 T. chicken bouillon
1 t. dried parsley
1 t. dried basil
1/2 t. EACH dried oregano, dried thyme, salt, pepper
2 bay leaves
1/4 t. red pepper flakes, optional
10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces*
2-3 c. half and half (or fat-free evaporated milk)
1/2 c. heavy cream, optional
10 oz. chopped frozen baby spinach, thawed
1 c. freshly grated Parmesan cheese
Cheese Garnish:
shredded mozzarella cheese
freshly grated Parmesan cheese
ricotta cheese
Directions
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Heat 1 T. olive oil in a large Dutch oven/soup pot over medium high heat; add chicken; cook until almost cooked through. Transfer to a plate.
Melt butter with the remaining 2 T. olive oil in the same pot; heat over medium-high heat; add onions and carrots; cook for 3 minutes, stirring constantly. Add bell pepper and garlic; cook 1 minute. Sprinkle in flour; cook, stirring constantly for 3 minutes. It will be thick.
Turn heat to low; gradually stir in 8 c. chicken broth. Whisk 3 T. cornstarch with 1 c. additional chicken broth; add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.
Bring to a boil; reduce to a simmer, until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom, about 20-30 minutes.
Turn heat to low; discard bay leaf; stir in half and half, heavy cream and spinach; warm through. Stir in 1 c. Parmesan cheese until melted. Stir in additional half and half or broth if desired, if wanting a less chunky soup. Season with additional salt and pepper, to taste.
Garnish individual servings with desired amount of cheeses. Serve.
8-12 servings.