Creamy White Chicken Lasagna Soup

If you love the rich, comforting flavors of white chicken lasagna, you’ll love this Creamy White Chicken Lasagna Soup! It’s packed with tender shredded chicken, creamy cheese, soft lasagna noodles, and a savory garlic-Parmesan broth.

This soup has all the delicious layers of a classic white lasagna but is much easier to make—no need to bake, layer, or wait! It’s the perfect cozy meal for cold nights, and it’s great for meal prep too.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Measuring cups and spoons
• Wooden spoon
• Ladle

Ingredients Overview

• Chicken Breast: The protein base, cooked until tender and shredded.
• Lasagna Noodles: Broken into smaller pieces to resemble the layers of traditional lasagna.
• Garlic, Onion, and Spinach: Adds depth and freshness.
• Parmesan & Mozzarella: Melts into a creamy, cheesy soup base.
• Heavy Cream: Adds a luxurious, velvety texture.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 6 lasagna noodles, broken into pieces
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon red pepper flakes (optional for heat)
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for thickening)
• 1/2 teaspoon lemon juice (optional, for brightness)
• Fresh parsley or basil for garnish

Directions

Step 1: Cook the Chicken

1. In a large pot, heat 1 tablespoon butter over medium heat. Add onion and garlic, sautéing until softened (about 3 minutes).
2. Pour in chicken broth, basil, oregano, salt, black pepper, and red pepper flakes.
3. Add chicken breasts, bring to a gentle boil, then reduce heat and simmer for 20 minutes, until chicken is fully cooked.

Step 2: Shred the Chicken & Cook the Pasta

1. Remove chicken and shred it using two forks. Set aside.
2. Add broken lasagna noodles to the broth and cook until tender (about 8-10 minutes).

Step 3: Make the Creamy Base

1. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
2. Slowly whisk in heavy cream, letting it thicken slightly.
3. Stir in Parmesan and mozzarella cheese until melted and smooth.

Step 4: Combine & Serve

1. Return shredded chicken to the pot. Stir in creamy cheese mixture and spinach, cooking for another 2 minutes until spinach is wilted.
2. Taste and adjust seasoning. Add a splash of lemon juice for extra brightness.
3. Ladle into bowls and garnish with fresh parsley, more Parmesan, and cracked black pepper.

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~400
• Fat: ~20g
• Carbohydrates: ~35g
• Protein: ~28g

Expert Tips

• For Extra Creaminess: Stir in cream cheese for a thicker consistency.
• Make It Lighter: Use half-and-half instead of heavy cream.
• For a Slow Cooker Version: Cook chicken with broth and seasonings for 4 hours on low, then stir in cooked noodles, cream, and cheese before serving.

FAQs

Can I make this soup ahead of time?
Yes! Store in the fridge for up to 3 days. The noodles may absorb liquid, so add more broth when reheating.

Can I freeze creamy lasagna soup?
Yes, but it’s best to freeze without the pasta or cream. Add those fresh when reheating.

What can I serve with this soup?
Try garlic bread, a simple green salad, or roasted vegetables.

Storing & Freezing

• Storing: Keep in the fridge for up to 3 days in an airtight container.
• Freezing: Freeze the soup without the pasta and dairy for up to 2 months. Thaw, reheat, and add fresh pasta and cream before serving.

Substitutions & Variations

• Gluten-Free: Use gluten-free lasagna noodles or swap for rice.
• Vegetarian: Use mushrooms or white beans instead of chicken.
• Spicy Kick: Add chopped jalapeños or extra red pepper flakes.

Creamy White Chicken Lasagna Soup

If you love the **rich, comforting flavors of white chicken lasagna**, you’ll love this **Creamy White Chicken Lasagna Soup**! It’s packed with **tender shredded chicken, creamy cheese, soft lasagna noodles, and a savory garlic-Parmesan broth**.

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Equipment

• - Large pot or Dutch oven
• Measuring cups and spoons
• - Wooden spoon
• - Ladle

Ingredients

  

• - 1 lb boneless skinless chicken breasts
• - 6 cups low-sodium chicken broth
• - 6 lasagna noodles broken into pieces
• - 1 small onion diced
• - 3 cloves garlic minced
• - 1 teaspoon dried basil
• - 1 teaspoon dried oregano
• - 1/2 teaspoon black pepper
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon red pepper flakes optional for heat
• - 1 cup heavy cream
• - 1 1/2 cups shredded mozzarella cheese
• - 1/2 cup grated Parmesan cheese
• - 2 cups fresh spinach chopped
• - 2 tablespoons butter
• - 2 tablespoons all-purpose flour for thickening
• - 1/2 teaspoon lemon juice optional, for brightness
• - Fresh parsley or basil for garnish

Instructions

 

• #### **Step 1: Cook the Chicken**
• In a **large pot**, heat **1 tablespoon butter** over medium heat. Add **onion and garlic**, sautéing until softened (**about 3 minutes**).
• Pour in **chicken broth, basil, oregano, salt, black pepper, and red pepper flakes**.
• Add **chicken breasts**, bring to a **gentle boil**, then reduce heat and simmer for **20 minutes**, until chicken is fully cooked.
• #### **Step 2: Shred the Chicken & Cook the Pasta**
• Remove chicken and shred it using two forks. Set aside.
• Add **broken lasagna noodles** to the broth and cook until **tender (about 8-10 minutes)**.
• #### **Step 3: Make the Creamy Base**
• In a small saucepan, melt **1 tablespoon butter** over medium heat. Stir in **flour** and cook for **1 minute**, stirring constantly.
• Slowly whisk in **heavy cream**, letting it thicken slightly.
• Stir in **Parmesan and mozzarella cheese** until melted and smooth.
• #### **Step 4: Combine & Serve**
• Return shredded chicken to the pot. Stir in **creamy cheese mixture and spinach**, cooking for another **2 minutes** until spinach is wilted.
• Taste and adjust seasoning. Add a **splash of lemon juice** for extra brightness.
• Ladle into bowls and garnish with **fresh parsley, more Parmesan, and cracked black pepper**.