Go Back
+ servings
Bowl of Creamy White Chicken Lasagna Soup
Print Recipe
5 from 13 votes

Creamy White Chicken Lasagna Soup

Go over the top with your next meal by making this Creamy White Chicken Lasagna Soup!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Keyword: chicken, comfort foods, creamy, dairy-free, dinner, fall recipe, gluten-free, kid-friendly, lasagna, soup, vegan, weeknight meals
Servings: 4 servings
Calories: 668kcal
Author: Shanika

Ingredients

CANDIED BACON:

SOUP:

  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon unsalted butter
  • ½ red onion, chopped (You can also use yellow onion)
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 4 Tbsps organic all-purpose flour
  • 5 cups organic chicken stock/broth
  • 1 cup organic heavy cream
  • 3 Tbsps white cooking wine (You can also use dry white wine)
  • 8-9 lasagna noodles, broken into small pieces
  • 2 cups cooked + shredded organic chicken breasts
  • 1 ½ cups freshly-grated mozzarella cheese
  • 1 cup freshly-grated parmesan
  • 2 cups chopped kale

Instructions

TO MAKE THE CANDIED BACON:

TO MAKE THE SOUP:

  • In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the Italian seasoning, salt, black pepper, smoked paprika, garlic powder, stirring until combined. Add the flour and continue to stir until combined.
  • Add in the chicken stock and white cooking wine, stirring frequently to avoid lumping until thickened. Add in the heavy cream, chopped kale, broken lasagna noodles, and shredded chicken, stirring to combine. Let everything simmer for another 15-20 minutes or until the lasagna noodles are fully cooked through and tender.
  • Add in the grated mozzarella and parmesan, stirring until cheese has melted and the soup become creamy. Simmer for another 1-2 minutes.
  • Remove from heat and serve immediately into prepared bowl(s), top with chopped candied bacon, and with a side of bread, if desired.
  • Bon Appetit!

Notes

  • STORAGE: 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.
  • SLOW COOKER OPTION: 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. 
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
  • GLUTEN-FREE OPTION: 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.
  • VEGAN OPTION: 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.
  • EQUIPMENT: 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, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Nutrition

Calories: 668kcal | Carbohydrates: 17g | Protein: 42g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 189mg | Sodium: 1371mg | Potassium: 506mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5073IU | Vitamin C: 34mg | Calcium: 584mg | Iron: 2mg