Irresistible White Chicken Lasagna Soup is a comforting bowl filled with tender chicken, creamy cheese, tender noodles, and a blend of herbs that bring it all together. It’s like having your favorite white chicken lasagna but in a cozy soup form that’s perfect for chilly days or any time you need some warm hugs in a bowl.
I love making this soup because it comes together pretty quickly and still feels special. I usually cook up some garlic and onions first to add that nice base flavor, then toss in shredded chicken and noodles along with creamy cheeses that melt right into the broth. It’s always a hit at my house because it’s hearty but still light enough that you don’t feel weighed down.
One of my favorite ways to enjoy this soup is with a side of crusty bread to soak up every bit of the creamy broth. It makes for a simple, satisfying meal that feels like a little celebration anytime you eat it. Plus, leftovers are even better the next day, so I don’t mind making a big pot!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here. I like shredding it for easy bites, but dicing is fine too. If you’re short on time, rotisserie chicken is a perfect shortcut.
Lasagna noodles: Breaking them into bite-sized pieces helps the noodles cook evenly and fit nicely in a soup spoon. You can swap with mafaldine or even broken fettuccine noodles.
Cheeses: Ricotta adds creaminess and a soft texture, while mozzarella melts beautifully for stretch and gooeyness. Parmesan adds that sharp, nutty finish. For a lighter option, try part-skim cheeses or reduce Parmesan.
Herbs: Dried oregano and basil give classic Italian flavor. Fresh herbs like thyme or basil on top brighten the soup. If fresh isn’t handy, don’t worry—dried herbs work well too.
Broth & Cream: Using chicken broth gives a savory base, and cream or half-and-half makes the soup rich and silky. For lower fat, use half-and-half or milk, but cream gives the best texture.
How Do I Avoid Mushy Noodles in the Soup?
Mushy noodles can be a challenge, but here’s how to keep them perfectly tender:
- Break the noodles before cooking so they cook evenly.
- Add noodles to boiling broth and cook just until al dente, checking package directions.
- Stir occasionally to keep noodles from sticking together.
- If making ahead, cook noodles separately, then add just before serving to keep texture.
Following these tips helps you get tender noodles with just the right bite, keeping your soup delicious every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing, boiling noodles, and simmering soup all in one.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you easily dice onions and mince garlic.
- Cutting board – a sturdy surface to prep your veggies and chicken safely.
- Measuring cups and spoons – for accurate ingredients, especially with herbs and cheese.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, meatier twist that adds bold flavor.
- Add spinach or kale for a boost of green and extra nutrients without changing the creamy texture.
- Mix in sun-dried tomatoes for a tangy pop that contrasts nicely with the creamy broth.
- Use pepper jack cheese instead of mozzarella for a mild spicy kick you’ll notice with each bite.
How to Make Irresistible White Chicken Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken breast, shredded or diced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 8 oz lasagna noodles, broken into bite-sized pieces (or use mafaldine pasta)
For The Cheese Mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For Flavoring:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh thyme or basil for garnish
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious soup takes about 10-15 minutes to prepare and an additional 15-20 minutes to cook. So in just about 30-35 minutes, you can have a warm, creamy, and satisfying bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until you can smell the aroma.
2. Cook the Noodles:
Pour the chicken broth into the pot and bring it to a boil. Add the broken lasagna noodles and cook according to the package instructions, usually 8-10 minutes, until al dente.
3. Add Chicken and Herbs:
Turn the heat to medium-low. Stir in the shredded chicken, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and pepper. Let the soup simmer for about 5 minutes so the flavors blend together nicely.
4. Make It Creamy:
Slowly stir in the heavy cream, followed by the ricotta, mozzarella, and Parmesan cheeses. Stir gently until the cheeses melt smoothly into the soup, making it creamy and rich.
5. Final Taste and Serve:
Taste your soup and add more salt or pepper if needed. Serve hot and garnish with fresh thyme or basil leaves for that fresh, inviting touch.
Enjoy your cozy White Chicken Lasagna Soup with some crusty bread or a light salad for a perfect meal!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before shredding or dicing. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make This Soup Ahead of Time?
Absolutely. You can prepare the soup and refrigerate it for up to 3 days. To keep noodles from getting too soft, consider cooking them separately and adding before reheating.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or microwave, stirring occasionally. If the soup thickens, add a splash of chicken broth or cream to loosen it up.
What Can I Substitute for Lasagna Noodles?
Broken mafaldine, fettuccine, or even broken rigatoni work well if you don’t have lasagna noodles. Just adjust cooking time to ensure the pasta is al dente.
