Creamy Chicken Alfredo Lasagna Soup
Creamy Chicken Alfredo Lasagna Soup
Ingredients
- 500 g chicken breast, (2-3 fillets), cut up
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 40 g salted butter
- 3 garlic cloves
- 700 ml chicken stock, (or cubes & water)
- 300 ml whole milk
- 300 ml double cream
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- Pinch nutmeg
- Pinch dried mustard
- 1/4 teaspoon chilli powder
- 250 g lasagne sheets, broken into pieces
- 60 g Parmesan, freshly grated
- 50 g mozzarella, grated
Instructions
- 1
Heat the 2 tablespoons of olive oil in a large pot. Add the cut chicken and cook until golden. Stir in 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 10 min
- 2
Add the 40 grams of salted butter to the same pot. Once melted, add the 3 garlic cloves and cook for about 30 seconds until fragrant.
⏱️ 1 min
- 3
Pour in the 700 ml of chicken stock, 300 ml of whole milk, and 300 ml of double cream. Add 1 teaspoon of Italian seasoning, 1 teaspoon of dried oregano, 1 teaspoon of black pepper, a pinch of nutmeg, a pinch of dried mustard, and 1/4 teaspoon of chilli powder. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Add the 250 grams of broken lasagne sheets to the simmering liquid. Cook for 10-15 minutes, stirring regularly, until the pasta is tender. Make sure to stir and separate any large clumps to prevent sticking.
⏱️ 15 min
- 5
Return the cooked chicken to the pot and allow it to warm through in the soup.
⏱️ 2 min
- 6
Turn the heat down to low. Stir in the 60 grams of freshly grated Parmesan cheese, followed by the 50 grams of grated mozzarella cheese, until melted and well combined.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Alfredo Lasagna Soup
- 500 g chicken breast, (2-3 fillets), cut up
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 40 g salted butter
- 3 garlic cloves
- 700 ml chicken stock, (or cubes & water)
- 300 ml whole milk
- 300 ml double cream
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- Pinch nutmeg
- Pinch dried mustard
- 1/4 teaspoon chilli powder
- 250 g lasagne sheets, broken into pieces
- 60 g Parmesan, freshly grated
- 50 g mozzarella, grated
Instructions
- 1
Heat the 2 tablespoons of olive oil in a large pot. Add the cut chicken and cook until golden. Stir in 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 10 min - 2
Add the 40 grams of salted butter to the same pot. Once melted, add the 3 garlic cloves and cook for about 30 seconds until fragrant.
⏱️ 1 min - 3
Pour in the 700 ml of chicken stock, 300 ml of whole milk, and 300 ml of double cream. Add 1 teaspoon of Italian seasoning, 1 teaspoon of dried oregano, 1 teaspoon of black pepper, a pinch of nutmeg, a pinch of dried mustard, and 1/4 teaspoon of chilli powder. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Add the 250 grams of broken lasagne sheets to the simmering liquid. Cook for 10-15 minutes, stirring regularly, until the pasta is tender. Make sure to stir and separate any large clumps to prevent sticking.
⏱️ 15 min - 5
Return the cooked chicken to the pot and allow it to warm through in the soup.
⏱️ 2 min - 6
Turn the heat down to low. Stir in the 60 grams of freshly grated Parmesan cheese, followed by the 50 grams of grated mozzarella cheese, until melted and well combined.
⏱️ 2 min