Description
Indulge in a cozy bowl of Creamy White Chicken Lasagna Soup! Learn how to make this comforting recipe that’s perfect for chilly days. Click for the delicious details now.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 yellow onion, diced
- 2 teaspoons (10 ml) salt, divided, plus more to taste
- 16 ounces (450 g) cremini or white button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 quart (950 ml) unsalted chicken stock or broth
- 2 cups (475 ml) water
- 5 sprigs fresh thyme, or 3/4 teaspoon (4 ml) dried thyme
- 1 bay leaf
- 1 pound (450 g) boneless, skinless chicken breasts or thighs
- 8 ounces (225 g) dry lasagna noodles
- 10 ounces (285 g) baby spinach
- 1 cup (115 g) freshly grated cheese
- 2 cups (475 ml) whole milk
- Ricotta, to serve
- Freshly ground black pepper, to taste
Instructions
- Warm up a tablespoon of olive oil in a big Dutch oven or stockpot over medium heat. Add the diced onions and sauté until they turn clear, around 5 minutes, making sure not to let them brown too much. Toss in the sliced mushrooms and sprinkle with 1/2 teaspoon of salt. Cook until the mushrooms have released their moisture and most has evaporated, approximately 10 minutes. Create some space in the center of the pan to add the minced garlic, cooking until its aroma is noticeable, about 30 to 60 seconds, then blend it with the veggies.
- Pour in the chicken stock, water, thyme, bay leaf, and the remaining 1 1/2 teaspoons of salt. Increase the heat to high until it begins to boil. Introduce the chicken into the mixture. Allow the soup to return to a strong simmer before lowering the heat to medium-low. Cook until the chicken is fully cooked and can be easily shredded with a fork, roughly 10 to 15 minutes based on the size and thickness of the chicken pieces. Remove the cooked chicken and set it aside on a plate to cool slightly.
- Bring the soup back to a strong simmer. Break the lasagna noodles into small portions directly over the pot and add them to the soup. Mix in the baby spinach. Cook, stirring periodically, until the noodles are just firm to the bite and the spinach is wilted, about 8 to 10 minutes. Meanwhile, use two forks to tear the chicken into small, shredded pieces.
- Once the noodles and spinach are ready, return the shredded chicken to the soup and remove the thyme stems and bay leaf. Blend in the freshly grated cheese and the milk, bringing the soup back to a simmer. Taste the broth and adjust with additional salt or pepper if necessary. Take off the heat and serve in bowls. Add a spoonful or two of ricotta and grind some fresh black pepper on top. Store any leftovers in the fridge for up to five days, reheating gently on the stove or in a microwave. Enjoy the dish? Please rate and review below!
Notes
- For a richer flavor, opt for cremini mushrooms over white button mushrooms
- Use boneless, skinless chicken thighs for a heartier and more tender meat
- Swap fresh thyme for dried thyme, adjusting the amount to your preference
