Creamy Chicken Lasagna Soup
Creamy Chicken Lasagna Soup
Ingredients
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for extra kick
For the Creamy Soup Base
- 2 tablespoons butter
- 1 white onion, medium, diced
- 1 green bell pepper, medium, diced
- 2 tablespoons all-purpose flour
- 4 cups chicken bone broth
- 1 cup heavy cream
- 1 can Cream of Chicken & Mushroom soup, 10.5 ounce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
For the Lasagna & Finish
- 6 lasagna noodles, broken into 2-inch pieces
- 5 ounces fresh spinach, roughly chopped
For the Ricotta Topping
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, shredded
- 1 teaspoon dried parsley
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons Parmesan cheese, shredded
- 1/2 teaspoon dried parsley
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the chicken thighs with 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (if using) until evenly coated.
⏱️ 5 min
- 2
Sear the chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the seasoned chicken thighs and sear for 4-5 minutes per side, until browned and cooked through. Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
⏱️ 10 min
- 3
Sauté aromatics: Reduce the heat to medium. Add 2 tablespoons of butter to the same pot, allowing it to melt. Add the diced white onion and green bell pepper and sauté for 5-7 minutes, until the onion is translucent and the peppers have softened.
⏱️ 7 min
- 4
Build the soup base: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 4 cups of chicken bone broth and 1 cup of heavy cream, ensuring no lumps. Stir in the 10.5 ounce can of Cream of Chicken & Mushroom soup, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon garlic powder. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 8 min
- 5
Cook the lasagna noodles: Add the broken lasagna noodles directly to the simmering soup. Cook for 10-12 minutes, or according to package directions, until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 12 min
- 6
Finish the soup: Return the shredded chicken to the pot. Add the roughly chopped fresh spinach and stir until it wilts into the hot soup, about 1-2 minutes. Cover the pot and let it rest for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 7
Prepare the ricotta topping: While the soup is simmering, combine 1 cup of ricotta cheese, 1/2 cup shredded Parmesan cheese, 1 teaspoon dried parsley, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Stir until well combined.
⏱️ 5 min
- 8
Serve: Ladle the hot Creamy Chicken Lasagna Soup into bowls. Place a dollop of the cheesy ricotta mixture on top of each serving. Garnish with an additional sprinkle of 2 tablespoons shredded Parmesan cheese and 1/2 teaspoon dried parsley, as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Lasagna Soup
Ingredients
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for extra kick
For the Creamy Soup Base
- 2 tablespoons butter
- 1 white onion, medium, diced
- 1 green bell pepper, medium, diced
- 2 tablespoons all-purpose flour
- 4 cups chicken bone broth
- 1 cup heavy cream
- 1 can Cream of Chicken & Mushroom soup, 10.5 ounce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
For the Lasagna & Finish
- 6 lasagna noodles, broken into 2-inch pieces
- 5 ounces fresh spinach, roughly chopped
For the Ricotta Topping
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, shredded
- 1 teaspoon dried parsley
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons Parmesan cheese, shredded
- 1/2 teaspoon dried parsley
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the chicken thighs with 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (if using) until evenly coated.
⏱️ 5 min - 2
Sear the chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the seasoned chicken thighs and sear for 4-5 minutes per side, until browned and cooked through. Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
⏱️ 10 min - 3
Sauté aromatics: Reduce the heat to medium. Add 2 tablespoons of butter to the same pot, allowing it to melt. Add the diced white onion and green bell pepper and sauté for 5-7 minutes, until the onion is translucent and the peppers have softened.
⏱️ 7 min - 4
Build the soup base: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 4 cups of chicken bone broth and 1 cup of heavy cream, ensuring no lumps. Stir in the 10.5 ounce can of Cream of Chicken & Mushroom soup, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon garlic powder. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 8 min - 5
Cook the lasagna noodles: Add the broken lasagna noodles directly to the simmering soup. Cook for 10-12 minutes, or according to package directions, until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 12 min - 6
Finish the soup: Return the shredded chicken to the pot. Add the roughly chopped fresh spinach and stir until it wilts into the hot soup, about 1-2 minutes. Cover the pot and let it rest for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 7
Prepare the ricotta topping: While the soup is simmering, combine 1 cup of ricotta cheese, 1/2 cup shredded Parmesan cheese, 1 teaspoon dried parsley, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Stir until well combined.
⏱️ 5 min - 8
Serve: Ladle the hot Creamy Chicken Lasagna Soup into bowls. Place a dollop of the cheesy ricotta mixture on top of each serving. Garnish with an additional sprinkle of 2 tablespoons shredded Parmesan cheese and 1/2 teaspoon dried parsley, as desired.
⏱️ 3 min