Description
A creamy, cheesy soup inspired by white chicken lasagna, made with shredded chicken, noodles, spinach, and a garlic-Parmesan broth. Comforting, hearty, and perfect for cozy dinners.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream (optional, for richness)
- 8 oz broken lasagna noodles (or pasta of choice)
- 1 tsp Italian seasoning
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 cups baby spinach or kale
- 4 oz cream cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in chicken broth, Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Add broken lasagna noodles and cook 10–12 minutes until tender, stirring occasionally.
- Reduce heat to low. Stir in milk (or half-and-half), cream cheese, and Parmesan. Mix until melted and smooth.
- Add cooked chicken and spinach. Cook until spinach wilts and chicken is heated through.
- Stir in mozzarella just before serving for extra cheesiness.
- Garnish with parsley and serve hot.
Notes
- Swap lasagna noodles with cheese tortellini, bowtie pasta, or no-boil noodles.
- Add crushed red pepper flakes or hot sauce for heat.
- Use turkey instead of chicken for a holiday variation.
- Lighten it up with low-fat milk and no cream.
- Add extra cream cheese and cream for a richer, silkier soup.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 1020mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
