White Lasagna with Chicken Soup
Recipes Chicken Main Dish Quick and Easy Seasonal cooking Soups and stews
Description
This fantastic soup is easy and quick to make but elegant enough to serve to company. It's a great recipe for when you don’t really feel like cooking.
Ingredients
2 T. unsalted butter
1 medium onion, finely chopped
3 cloves garlic, finely minced
2 t. Italian seasoning
1 t. salt (less if not using low-sodium broth)
1/4 t. black pepper
1/8 t. crushed red pepper flakes, optional
3 c. low-sodium chicken broth (or 4 c. for a thinner soup)
2 boneless, skinless chicken breasts (can use rotisserie chicken)
1/4 c. sun-dried tomatoes, chopped
2 c. short dry pasta or broken lasagna noodles
1 c. half and half or cream (use cream for a richer the soup)
2 T. corn starch
1 c. fresh spinach, roughly chopped
Ricotta cheese, Parmesan cheese or shredded Mozzarella cheese, for garnish
Directions
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In a large pot over medium heat, melt butter; add onions; cook until just starting to brown. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes; cook 1 minute.
Add chicken broth; stir; add uncooked chicken breasts and sun- dried tomatoes. Bring to a simmer; cover; reduce heat to medium-low; cook 12-15 minutes, stirring occasionally, until chicken is cooked through.
Meanwhile, cook pasta in well salted boiling water to al dente, according to package directions; drain; set aside.
When the chicken is done, remove from the soup; shred.
Whisk cream and corn starch together.
Stir chicken, pasta, cream and spinach back into the pot; heat through.
Serve soup garnished with desired shredded cheese.
4 servings.
Tip: Leftovers will keep in the refrigerator for 3-4 days. Reheat in the microwave or on low on the stovetop until heated through. You may want to store the pasta and soup separately so the noodles don’t become soggy.