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In the Kitchen

Creamy White Chicken Lasagna Soup

October 24, 2022

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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1 Comment

  • Reply
    Cara McDaniel
    August 2, 2023 at 7:57 pm

    It’s a rainy day in Wyoming, just getting ready for school to start and getting the office ready at the middle school I work at. I’ve been listening to the new series set in Cedar Cove and decided to look around your website. I love trying new recipes and saw this delicious looking soup, we’re trying it tonight for dinner. In describing your new series you talked about how Rose was a significant name in your family, it’s ironic that when my husband was in the Navy we lived in Port Orchard and lived on Rose Court. It’s very fitting to me that we’re having your soup on this cool, rainy summer day – although we don’t live in Port Orchard anymore, listening to your books helps me remember my fondness for that little town and my limited time there. Thanks for taking me back, and also for the delicious recipe!

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