White Chicken Lasagna Soup
White Chicken Lasagna Soup
Ingredients
For the Chicken
- 2 chicken breasts, sliced in half horizontally
- Kinder's The Blend seasoning, as needed
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Soup Base
- 4 tablespoons butter
- 1 onion, diced
- 1 carrot, diced
- 2 ribs celery, diced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon Herbs de Provence
For Finishing
- 3 cups broccoli, chopped
- 10 lasagna sheets, broken into bite-sized pieces
- 5 ounces Parmesan cheese, grated
- salt, as needed
- black pepper, as needed
Instructions
- 1
Season the sliced chicken breasts generously on both sides with Kinder's The Blend seasoning.
⏱️ 2 min
- 2
In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted and shimmering, add the seasoned chicken breasts. Cook for 3 to 4 minutes per side, until cooked through and lightly golden. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 8 min
- 3
Add the remaining 4 tablespoons of butter to the same pot. Once melted, add the diced onion, carrot, and celery. Season with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Sauté for approximately 5 minutes, until the vegetables begin to soften.
⏱️ 5 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant. Then, sprinkle in the all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux and cook out the raw flour taste.
⏱️ 3 min
- 5
Gradually whisk in the chicken broth, about 1 1/2 cups at a time, ensuring each addition is fully incorporated and smooth before adding more. This prevents lumps.
⏱️ 5 min
- 6
Stir in the heavy cream, garlic powder, onion powder, 1/2 teaspoon of black pepper, and Herbs de Provence. Bring the soup to a gentle boil, then reduce the heat to a simmer.
⏱️ 5 min
- 7
Add the chopped broccoli and broken lasagna sheets to the simmering soup. Cook for about 15 minutes, or until the lasagna sheets are tender and the broccoli is cooked to your desired tenderness, stirring occasionally to prevent sticking.
⏱️ 15 min
- 8
While the soup simmers, cut the cooked chicken breasts into bite-sized pieces. Once the pasta is tender, stir the grated Parmesan cheese and the cut-up chicken into the soup.
⏱️ 5 min
- 9
Stir the soup well to combine all ingredients. Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Lasagna Soup
Ingredients
For the Chicken
- 2 chicken breasts, sliced in half horizontally
- Kinder's The Blend seasoning, as needed
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Soup Base
- 4 tablespoons butter
- 1 onion, diced
- 1 carrot, diced
- 2 ribs celery, diced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon Herbs de Provence
For Finishing
- 3 cups broccoli, chopped
- 10 lasagna sheets, broken into bite-sized pieces
- 5 ounces Parmesan cheese, grated
- salt, as needed
- black pepper, as needed
Instructions
- 1
Season the sliced chicken breasts generously on both sides with Kinder's The Blend seasoning.
⏱️ 2 min - 2
In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted and shimmering, add the seasoned chicken breasts. Cook for 3 to 4 minutes per side, until cooked through and lightly golden. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 8 min - 3
Add the remaining 4 tablespoons of butter to the same pot. Once melted, add the diced onion, carrot, and celery. Season with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Sauté for approximately 5 minutes, until the vegetables begin to soften.
⏱️ 5 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant. Then, sprinkle in the all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux and cook out the raw flour taste.
⏱️ 3 min - 5
Gradually whisk in the chicken broth, about 1 1/2 cups at a time, ensuring each addition is fully incorporated and smooth before adding more. This prevents lumps.
⏱️ 5 min - 6
Stir in the heavy cream, garlic powder, onion powder, 1/2 teaspoon of black pepper, and Herbs de Provence. Bring the soup to a gentle boil, then reduce the heat to a simmer.
⏱️ 5 min - 7
Add the chopped broccoli and broken lasagna sheets to the simmering soup. Cook for about 15 minutes, or until the lasagna sheets are tender and the broccoli is cooked to your desired tenderness, stirring occasionally to prevent sticking.
⏱️ 15 min - 8
While the soup simmers, cut the cooked chicken breasts into bite-sized pieces. Once the pasta is tender, stir the grated Parmesan cheese and the cut-up chicken into the soup.
⏱️ 5 min - 9
Stir the soup well to combine all ingredients. Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot.
⏱️ 2 min