Creamy Chicken Lasagna Soup (One-Pot Cozy Dinner!)
All the comfort of chicken lasagna in one dreamy pot cheesy, garlicky, and perfectly cozy for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion chopped
- 4 garlic cloves minced
- 8 oz mushrooms sliced
- ¼ teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy cream
- 10 lasagna noodles broken into small pieces
- 2 cups cooked shredded chicken
- 8 oz cream cheese softened
- 1 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
Instructions
- 1. Microwave cream cheese until soft and set aside.
- 2. Heat oil and butter in a soup pot over medium-high heat. Sauté onion until softened.
- 3. Add garlic and cook for 30 seconds until fragrant.
- 4. Add mushrooms and Italian seasoning. Sauté until moisture is cooked off.
- 5. Sprinkle in flour and stir constantly for 1 minute.
- 6. Pour in 2 cups of broth and stir until flour is dissolved. Add remaining broth and cream.
- 7. Stir in broken lasagna noodles. Bring to a boil, then reduce to a gentle simmer for 15–20 minutes.
- 8. Add chicken and softened cream cheese. Stir until cheese is fully melted.
- 9. Add parmesan and spinach. Stir until spinach is wilted. Season to taste.
- 10. Let rest 5 minutes to thicken before serving.
Notes
If cream cheese doesn’t melt easily, whisk it with a bit of hot broth before adding to the pot.
Soup thickens as it sits. Thin with more broth or cream when reheating.
Not freezer-friendly due to the creamy base. Store in fridge for up to 3 days.