Description
This comforting One Pot White Chicken Lasagna Soup combines tender shredded chicken, creamy cheeses, and broken lasagna sheets simmered together in a flavorful broth with fresh vegetables and Italian seasoning. It’s an easy, hearty meal ideal for busy weeknights, all cooked in a single pot for minimal cleanup.
Ingredients
Scale
Protein and Dairy
- 4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz cream cheese, softened
- 1 cup grated Parmesan cheese
Vegetables and Aromatics
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
Pantry and Seasonings
- 4 cups low-sodium chicken broth
- 8 oz broken lasagna sheets (or any pasta)
- 2 tsp Italian seasoning
- Olive oil (a splash for sautéing)
Instructions
- Sauté Vegetables: In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion, carrots, and celery until they become tender, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, making sure it doesn’t burn.
- Cook Chicken: Add the chicken breasts and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer until the chicken is cooked through, approximately 20 minutes.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks or your preferred method. Return the shredded chicken to the pot.
- Melt Cream Cheese: Lower the heat slightly. Stir in the softened cream cheese until it fully melts and blends into the soup, creating a creamy texture.
- Cook Pasta: Add the broken lasagna sheets and Italian seasoning to the pot. Stir well and cook until the pasta is al dente, about 8 minutes.
- Serve: Ladle the soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese before serving.
Notes
- Using low-sodium chicken broth keeps the sodium levels moderate and allows better control over seasoning.
- Broken lasagna sheets can be substituted with any pasta shape you prefer, such as penne or rotini.
- If you prefer a richer soup, use full-fat cream cheese.
- For a dairy-free version, substitute cream cheese and Parmesan with suitable alternatives, though flavor and texture will vary.
- Leftover soup can be refrigerated for up to 3 days; pasta may absorb broth when stored, so add additional broth when reheating if necessary.
