I’ve long believed you can turn almost anything into soup—so when I thought to adapt white chicken lasagna into a soup, I gave it a try. The result exceeded expectations: rich, hearty, and packed with flavor. This White Chicken Lasagna Soup delivers the comforting, cheesy notes of lasagna in a creamy, chowder-like bowl. It’s elegant enough for guests yet easy enough for a weeknight and works well any time of year. Serve with garlic bread for a satisfying meal.
Table of contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Instructions
Why You’ll Love This Recipe
If you enjoy creamy, comforting soups with classic Italian flavors, this White Chicken Lasagna Soup will quickly become a favorite. It combines buttery garlic, tender chicken, and a Parmesan-enriched cream base for a luxurious, layered flavor profile. The texture is thick and comforting, similar to a chowder, and herbs de Provence add a warm, aromatic note.
This soup uses pantry staples and fresh vegetables, so it’s simple to prepare yet impressive to serve. It’s adaptable too—thin the soup with extra broth if you prefer a lighter consistency, or add extra cheese for richness. Pair with a crisp salad and garlic bread for a complete meal.
Ingredients & Substitutions
- 2 boneless skinless chicken breasts, halved for faster cooking
- Kinders The Blend or any salt-pepper-garlic seasoning
- 1 tablespoon olive oil
- 5 tablespoons butter, divided (1 tbsp for searing, 4 tbsp for the roux)
- 1 diced onion
- 2 diced celery ribs
- 1 diced carrot
- 6–7 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth (add more to thin soup)
- 2 cups heavy cream
- ½ teaspoon each garlic powder, onion powder, and black pepper
- 1 teaspoon herbs de Provence
- 3 cups chopped fresh broccoli
- Substitution: baby spinach for a milder, colorful option
- 10 lasagna noodles, broken into pieces
- Substitution: farfalle or penne pasta work well instead
- 1½ cups freshly grated Parmesan cheese (about 5 oz)
- Salt and pepper to taste
Instructions
Cook the chicken. In a large soup pot, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Season the chicken breasts on both sides with Kinders The Blend or a simple salt, pepper, and garlic blend. Sear the chicken about 4 minutes per side until fully cooked through. Remove to a plate and set aside.
Sauté the vegetables. In the same pot, add the remaining 4 tablespoons of butter. When melted, add the diced onion, celery, and carrot. Season lightly with salt and pepper (about ¼ teaspoon each) and cook 5 minutes until softened and fragrant.
Add garlic and make the roux. Stir in 6–7 cloves minced garlic and cook about 1 minute until aromatic. Sprinkle in ⅓ cup flour, stirring constantly to coat the vegetables. Cook the roux 2 minutes to remove the raw flour taste.
Add broth and cream. Gradually pour in the chicken broth in 1½ cup increments, whisking to avoid lumps. Once incorporated, stir in the 2 cups heavy cream. Season with garlic powder, onion powder, black pepper, and herbs de Provence.
Simmer with pasta and vegetables. Bring the soup to a gentle boil, then add the chopped broccoli and broken lasagna noodles. Reduce heat and simmer 15 minutes, stirring often to keep the noodles from sticking. Adjust liquid if you prefer a thinner consistency.
Finish with cheese and chicken. When the noodles are tender, reduce heat and stir in the Parmesan until fully melted and smooth. Chop the cooked chicken into bite-size pieces and return it to the pot. Taste and adjust seasoning as needed.
Serve immediately. Ladle into bowls and top with extra Parmesan if desired. Garlic toast or a crisp salad makes a perfect accompaniment.
If you make this recipe, please leave a comment and rating — feedback helps a lot and I appreciate hearing from you!
White Chicken Lasagna Soup
Ingredients
- 2 Boneless, Skinless Chicken Breasts, cut in half
- Kinders The Blend Seasoning or any salt, pepper, garlic blend
- 1 tbsp Olive Oil
- 5 tbsp Salted Butter, divided (1 tbsp for searing, 4 for the roux)
- 1 Yellow Onion, diced
- 1 Carrot, diced
- 2 Celery ribs, diced
- 6–7 Garlic cloves, minced
- ⅓ Cup All-purpose Flour
- 6 Cups Chicken Broth
- 2 Cups Heavy Cream
- ½ tsp each Garlic Powder, Onion Powder, Black Pepper
- 1 tsp Herbs de Provence
- 3 Cups Chopped Fresh Broccoli
- 10 Lasagna sheets, broken into pieces
- 1.5 Cups Parmesan Cheese, freshly grated
- Salt and Pepper to taste
Instructions
- In a large soup pot, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Season chicken breasts with seasoning of choice. Sear about 4 minutes per side until cooked through. Remove and set aside.
- Add the remaining 4 tbsp butter to the pot. When melted, stir in diced onion, celery, and carrot. Season lightly and cook 5 minutes until softened.
- Add minced garlic and cook 1 minute. Sprinkle in ⅓ cup flour and stir constantly to coat the vegetables. Cook the roux for 2 minutes.
- Gradually whisk in the chicken broth, about 1½ cups at a time to prevent lumps. Stir in heavy cream and season with garlic powder, onion powder, black pepper, and herbs de Provence.
- Bring to a gentle boil, add broccoli and broken lasagna noodles. Reduce to a simmer and cook 15 minutes, stirring often to keep noodles from sticking.
- When noodles are tender, lower the heat and stir in Parmesan until melted. Chop the cooked chicken into bite-size pieces and return to the pot. Adjust seasoning if needed and serve hot.
Notes
- To thin the soup: add extra chicken broth a little at a time to reach desired consistency.
- Reheating: warm leftovers gently on the stovetop, adding a splash of broth or milk if needed.
- Storage: refrigerate in an airtight container for 3–4 days; the soup will thicken when cold.
- Freezing: not recommended—cream and pasta can separate when thawed.