Rich and creamy white chicken lasagna soup comes together in just 30 minutes to make a comforting soup you’ll crave all year long.
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons oil
4 tablespoons butter
3 teaspoons minced garlic
4 tablespoons flour
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
2 cups chicken broth
6 cups fat free or regular half and half see note
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 1/2 teaspoons Italian seasoning blend see note for substitution
4 ounces cream cheese at room temperature
1 cup shredded parmesan cheese
chopped fresh thyme or parsley for garnish
8 lasagna noodles, broken into 2-inch pieces and cooked til tender
Add oil to a large pot over medium high heat. Add chicken and cook for 5-6 minutes, stirring throughout until cooked through. Transfer to a dish, cover, and set aside.
Add butter to pot and stir until melted. Stir in minced garlic and saute until fragrant, about 1 minute. Sprinkle flour over butter and garlic and stir until thickened. Gradually whisk in half and half and chicken broth.
Stir in salt, pepper, garlic powder, and onion powder. Bring to a boil and cook for about 10 minutes. Stir in parmesan cheese and cream cheese until melted and incorporated.
Stir in lasagna noodles and chicken. Taste and add more salt and pepper if needed. Garnish with chopped thyme or parsley and parmesan cheese if desired and serve.