White Lasagna Soup
Ingredients
-
1
tablespoon
olive oil
-
2
pounds
skinless chicken thighs or breasts
-
1½-2
teaspoons
Italian seasoning
-
to taste
salt
-
to taste
pepper
-
½
cup
diced onions
-
½
cup
diced carrots
-
½
cup
diced celery
-
3
cloves
garlic, minced
-
¼
cup
all-purpose flour
-
6-8
cups
chicken broth
-
8
ounces
extra wide ribbon pasta or broken lasagna noodles
-
1
cup
heavy whipping cream
-
4
ounces
cream cheese (optional)
-
½
cup
shredded Parmesan Reggiano cheese
-
4-5
cups
fresh spinach (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat, add chicken and Italian seasoning, and cook until browned.
- Remove the chicken and set aside, then add onions, carrots, celery, and garlic to the pot and cook until translucent.
- Sprinkle flour over the vegetables and stir to combine.
- Gradually whisk in chicken broth, ensuring there are no lumps, and add the chicken back to the pot.
- Bring to a boil, add more Italian seasoning, salt, and pepper, then cover and simmer for about 10 minutes.
- Add the pasta to the pot, cover, and simmer for 10-15 minutes until the chicken is cooked and the pasta is al dente.
- Stir in heavy cream, spinach, and Parmesan cheese, and let simmer for an additional 5 minutes.
- Taste and adjust spices as needed before serving.
Nutrition Facts (estimated)
Servings
9 cups
Calories
393
Total fat
26g
Total carbohydrates
16g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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