Creamy Garlic White Chicken Lasagna Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 2 tablespoon of butter to a large pot or dutch oven on medium heat. Allow it to melt then add the onions, allowing them to sauté alone for about 3-4 minutes. Add in the garlic and mushrooms and cover, letting them cook for about 5 minutes.

Step 2

Sprinkle the flour over the vegetables and stir. Cover and let cook for 1 minute. Whisk in the chicken broth in a slow steady stream, and then do the same with the half and half. Stir well.

Step 3

Pour in the prepared alfredo sauce and add all of the seasonings.

Step 4

Cover and allow the soup to just reach a boil, then reduce the heat to medium low so that it just gently simmers for 10 minutes. Stir in the parmesan cheese and the cooked chicken. Taste and adjust with additional salt and pepper if needed.

Step 5

You can add the lasagna noodles directly to the pot, or if you’ll anticipating leftovers, serve them in bowls and top with soup. Serve warm!

Step 6

While this recipe calls for lasagna noodles, you can actually use any kind of pasta you have on hand. Elbow macaroni and egg noodles are also great choices for this garlic white chicken lasagna soup recipe.

Step 7

I really recommend boiling the noodles separately from the soup. This soup is partially dairy-based, and I’ve noticed my noodles seem to come out a little funky when I try to cook them in the soup on the stovetop.

Step 8

You can easily cook the lasagna noodles in a separate pot while the rest of the soup simmers, or even cook them in advance and just use your refrigerated leftover noodles!