Creamy White Chicken Lasagna Soup
Description
This super rich soup will be a major hit with your family. It takes only about 30 minutes from stovetop to table, so you will want to make it often.
Ingredients
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
2 T. oil
4 T. butter
3 t. minced garlic
4 T. flour
1 1/2 t. onion powder
1 t. garlic powder
2 c. chicken stock/broth
6 c. fat-free or regular half and half*
1 t. salt, or to taste
1/2 t. black pepper, or to taste
2 1/2 t. Italian seasoning blend (or 1/2 t. each dried basil, dried parlsey, dried thyme and dried oregano)
4 oz. cream cheese, at room temperature
1 c. shredded Parmesan cheese
chopped fresh thyme or parsley, for garnish
8 lasagna noodles, broken into 2-inch pieces, and cooked until tender**
Directions
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Add oil to a large pot over medium-high heat. Add chicken; cook for 5-6 minutes, stirring until cooked through. Transfer to a dish; cover; set aside. Add butter; stir until melted. Stir in minced garlic; saute until fragrant, about 1 minute. Sprinkle flour over butter and garlic; stir until thickened. Gradually whisk in half and half and chicken stock/broth.
Stir in salt, pepper, garlic powder, and onion powder. Bring to a boil and cook for about 10 minutes. Stir in parmesan cheese and cream cheese until melted and incorporated.
Stir in lasagna noodles and chicken. Taste and add more salt and pepper if needed. Garnish with chopped thyme or parsley and parmesan cheese if desired and serve.
4 servings.
*For a thicker, richer and creamier soup, substitute 1 c. half and half for 1 c. heavy cream or substitute milk for the half and half for a less rich soup.
** You can substitute elbow or penne pasta for the lasagna noodles, if desired.