Creamy White Chicken Lasagna Soup Recipe

Ingredients

Main Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite‑size cubes
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced

Soup Base & Creamy Sauce

• 4 cups low‑sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 8 ounces lasagna noodles, broken into 1‑inch pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Seasonings & Garnish

• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions

Building the Soup

1. Sear the Chicken. Push the vegetables to the side and add the cubed chicken. Cook, stirring occasionally, until the pieces are lightly browned on all sides, about 4‑5 minutes. Browning adds depth and prevents the meat from becoming rubbery later.
2. Introduce Garlic & Herbs. Stir in the minced garlic, dried oregano, and thyme. Cook for 30 seconds until fragrant; avoid burning, as burnt garlic introduces bitterness.
3. Deglaze & Add Liquids. Pour in the chicken broth, scraping up any browned bits from the pot bottom. Bring the mixture to a gentle boil, then reduce to a simmer.
4. Cook the Pasta. Add the broken lasagna noodles, stirring to submerge them. Simmer for 8‑10 minutes, or until the noodles are al dente. Stir occasionally to prevent sticking.
5. Create the Creamy Base. Reduce the heat to low and whisk in the milk, heavy cream, ricotta, and half of the mozzarella. Continue stirring until the cheeses melt and the broth becomes luxuriously smooth. This low heat prevents the dairy from curdling.