This Creamy Lasagna Chicken Soup combines the bold flavors of traditional lasagna with the coziness of a creamy, one-pot soup. Packed with shredded chicken, tomato broth, tender noodles, and a blend of cheeses, it’s a comforting meal ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 medium yellow onion, diced
3 garlic cloves, minced
1½ lbs boneless, skinless chicken thighs or breasts
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 (28 oz) can crushed tomatoes
4 cups low-sodium chicken broth
8 lasagna noodles, broken into large pieces
¾ cup heavy cream
1 cup shredded mozzarella
½ cup grated parmesan
¾ cup ricotta cheese
Chopped parsley or basil for garnish (optional)
Instructions
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Heat oil and butter in a large pot over medium heat. Add onion and cook until soft.
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Stir in garlic and cook briefly.
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Add chicken, season with salt, pepper, and herbs, and brown lightly on each side.
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Pour in tomatoes and broth. Cover and simmer for 20–25 minutes.
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Remove chicken, shred, and return it to the pot.
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Add broken noodles and cook uncovered for 10–12 minutes.
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Lower heat and stir in cream, mozzarella, and parmesan until melted.
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Serve hot with a dollop of ricotta and optional herbs.