This Creamy White Chicken Lasagna Soup is sure to keep you warm and comforted throughout the cooler months of the year and you're guaranteed to be satisfied. A great weeknight option or weekend addition, this soup boasts of it’s major flavor factor and comes loaded with shredded chicken, lasagna noodles, seasonings + herbs, chopped kale, and bold cheesy goodness and an optional bacon topping! Slow Cooker, Vegan + Gluten-Free options.
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It's finally the end of SOUP WEEK on Orchids + Sweet Tea and this creamy lasagna soup is for sure the best way to conclude a great week. When it comes to soup in general, I enjoy an array of flavors and textures, but this past week has proven to stand greatly with creamier based soups like this one.
This Creamy White Chicken Lasagna Soup is absolutely comfort in a bowl and can be enjoyed in it's full indulgence or as a delicious vegan option. If you've been following this blog for sometime, then you're aware of the way that I develop recipes and try to get people confident in the kitchen. Plus, this Creamy Roasted Red Pepper + Tomato Soup is a delicious soup to try next!
While I do eat a lot of vegan and plant-based meals personally, I've never been one to project my own way of doing something unto others. Rather, I love to give people the option and create education around healthier options so that they can make the best choice for themselves.
To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.
Anyway, I'm truly excited about all of the comfort food ahead and this week's roundup of soup was definitely one for the books:
To make this creamy lasagna soup, you'll start by baking the bacon, if you're using it. Then once the bacon strips are caramelized and golden brown at the edges, they're done and you'll remove them from the oven, let cool a bit, and chop them into smaller pieces.
To finish the soup, you'll need a pot on the stove to sauté the garlic and onions. The shredded chicken, lasagna noodles along with the remaining ingredients go into the pot for the soup. Let it simmer a bit more, add the cheese, and wallah! Nice creamy results.
It’s super easy to make.
Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop! There's even a slow-cooker option!
Only requires ONE pot.
Makes for a great weeknight meal with a full vegan option.
Smooth, chunky, + comforting, all at the same times.
Perfect Fall + Winter vibes!
Did I mention, it’s just delicious?
Here's what you need to make this Creamy White Chicken Lasagna Soup at home:
When it comes to creating pulled or shredded chicken, there are two most effective ways to do so. Firstly, you would need to ensure that your chicken is fully cooked and cooled and then you shred the chicken in one of the following ways:
Forks: For this method you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.
Stand Mixer: If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken and you simply place all of your cooked chicken breasts in the bowl of stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds you’ll have shredded chicken. That easy!
If you're thinking about making your own Italian seasoning blend, then look no further! All you need is handful of herbs + spices, mix them together, and wallah! You'll need 2 teaspoons of each simple ingredient:
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy White Chicken Lasagna Soup. Everything from my fave baking sheet, dutch ovens, wooden spoons, mixing bowls, and more. SEE THEM HERE!
It's so important to use freshly-grated mozzarella and parmesan cheeses for the creamiest results in your creamy chicken lasagna soup. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly.
NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted and then topping it immediately after serving it into bowl(s).
I like to add some extra texture to creamy soups like this one. Most people might enjoy this creamy lasagna soup with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Absolutely! To make this soup in the slow cooker, simply sauté garlic, and onions before adding everything (including shredded chicken) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
Yes! Of course. To make this soup vegan, be sure to omit the chicken and bacon and substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds.
To make this soup GF-friendly, simply substitute lasagna noddles with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
If you make this Creamy White Chicken Lasagna Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!