Creamy White Chicken Lasagna Soup

A bowl of Creamy White Chicken Lasagna Soup is the most comforting way to indulge in fall. A deeply flavored broth filled with slurpy noodles and tender chicken tastes like you’ve slaved all day making lasagna, but it takes a fraction of the time, leaving lots of time to cozy up with a good book.

In a large Dutch oven over medium-high heat, heat olive oil until shimmering. Add onions and carrots; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Stir in garlic and cook for 1 minute, until fragrant. Add butter and stir until melted. Add flour, basil, parsley, salt, oregano, black pepper and red pepper flakes. Cook for 2 minutes, stirring constantly, until flour is absorbed and slightly browned.

Slowly stir in the chicken broth and water, stirring to combine. Bring to a boil, then add the chicken and noodles. Turn heat down to medium-low to maintain a gentle simmer; cook for 25 to 30 minutes, until chicken is cooked through and noodles are al dente. Use tongs to remove chicken to a plate.

Stir Parmesan into pot until melted, then add spinach and half & half. Heat until warmed through, then remove pot from the heat. Use forks to remove the meat from the bone, then cut into bite-sized pieces. Add back to the pot and stir to combine.

Serve with extra Parmesan and mozzarella cheeses sprinkled on top.

Creamy White Chicken Lasagna Soup
Serves 6 to 8

2 tablespoons olive oil
1 ½ cup chopped onion
2 carrots, sliced into coins (about ¾ cup)
4 teaspoons minced garlic
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 ¼ teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
Pinch red pepper flakes
8 cups chicken broth
2 ½ cups water
4 bone-in, skinless chicken thighs
10 lasagna noodles, broken into 1 to 2-inch pieces
1 cup Parmesan, plus extra for serving
8 ounces frozen chopped spinach leaves
1 ¼ cups half & half
Shredded mozzarella cheese, for serving, optional


In a large Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion and carrots; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Stir in garlic and cook for 1 minute, until fragrant. Add butter and stir until melted. Add flour, basil, parsley, salt, oregano, black pepper and red pepper flakes. Cook for 2 minutes, stirring constantly, until flour is absorbed and slightly browned. Slowly stir in the chicken broth and water, stirring to combine. Bring to a boil, then add the chicken and noodles. Turn heat down to medium-low to maintain a gentle simmer. Cook for 25 to 30 minutes, until chicken is cooked through and noodles are al dente. Use tongs to remove chicken to a plate. Stir Parmesan into pot until melted, then add spinach and half & half. Heat until warmed through, then remove pot from the heat. Use forks to remove the meat from the bone, then cut into bite-sized pieces. Add back to the pot and stir to combine. Serve with extra Parmesan and mozzarella cheeses sprinkled on top.

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