Creamy Chicken Lasagna Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces cream cheese, softened to room temperature
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
1/2 medium yellow onion, diced
05 -
4 garlic cloves, finely minced
06 -
8 ounces cremini or button mushrooms, thinly sliced
07 -
1/4 teaspoon Italian seasoning blend
08 -
3 tablespoons all-purpose flour
09 -
6 cups good quality chicken stock
10 -
1 cup heavy cream
11 -
10 lasagna noodles, broken into bite-sized pieces
12 -
2 cups shredded cooked chicken (rotisserie works great)
13 -
1 cup freshly grated Parmesan cheese
14 -
2 cups fresh baby spinach leaves, packed
15 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Place your cream cheese in a microwave-safe bowl and heat it in short bursts of 20-30 seconds until it becomes very soft and easy to stir. Set it aside for later.
02 -
In a large soup pot, warm the olive oil and butter together over medium-high heat. Once the butter has melted, toss in your diced onions and let them cook for about 5 minutes until they become soft and translucent, stirring occasionally.
03 -
Toss in your minced garlic and stir it around for about 30 seconds until it becomes wonderfully fragrant. Don't let it brown.
04 -
Add your sliced mushrooms along with the Italian seasoning to the pot. Let them cook for 5-6 minutes, stirring now and then, until they release their moisture and it evaporates away, leaving the mushrooms nicely browned.
05 -
Sprinkle the flour evenly over everything in the pot. Stir constantly for about a minute to cook out the raw flour taste and create a light roux.
06 -
Pour in 2 cups of chicken stock first, stirring well to make sure all that flour gets dissolved and there are no lumps. Once it's smooth, add the remaining 4 cups of stock and stir everything together.
07 -
Pour in the heavy cream and add your broken lasagna pieces. Turn up the heat until the soup reaches a rolling boil. Once bubbling, lower the heat to maintain a gentle simmer. Cover the pot but leave the lid slightly cracked open. Let it cook for 20 minutes, giving it a stir every so often to prevent the noodles from sticking to the bottom.
08 -
Stir in your shredded chicken along with the softened cream cheese (break it into smaller chunks first to help it melt faster). Bump up the heat slightly and keep stirring for 3-5 minutes until the cream cheese has completely melted into the soup and everything is creamy.
09 -
Mix in the freshly grated Parmesan and fresh spinach leaves. Stir gently and let everything cook for just a few more minutes until the cheese melts and the spinach wilts down. Taste and add salt and pepper as needed. The soup should have a nice, medium consistency—not too thick, not too thin. If you'd like it thicker, simmer a bit longer. If it's too thick, splash in a little more stock or cream.
# Notes:
01 -
This soup tends to thicken as it sits because the pasta absorbs the broth. When reheating leftovers, you'll likely need to add extra chicken stock or cream to loosen it back up.
02 -
Using rotisserie chicken is a great time-saver and adds wonderful flavor to this recipe.