One Pot White Chicken Lasagna Soup - Chef Fun Kitchen

One Pot White Chicken Lasagna Soup

This easy White bird Lasagna Soup tastes just like white fowl lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce with out all the layering or dishes! truely saute fowl and veggies and dump in all components and simmer away for a pot of velvety, slurpilicoius flavor!

One Pot White Chicken Lasagna Soup

These days’s One Pot White chicken Lasagna Soup become without a doubt inspired with the aid of my aforementioned smooth One Pot Lasagna Soup, as i take advantage of the identical method however I desired to created a lusciously creamy soup because who doesn’t love creamy soup?!  From my chicken Gnocchi Soup to my White Bean Ham Tortellini Soup to my New England Clam Chowder and White chicken Chili. creamy soups are the maximum comforting foods on this planet.

The muse for this White chicken Lasagna Soup greater comes from our journey to Cancun.  Random, proper?  a couple years ago, Patrick and i were going to go together with my circle of relatives to Lake Powell.  I have been receiving domestic IV antibiotics thru a % Line (IV inserted within the higher arm) for pneumonia and so I scheduled to have my line eliminated an afternoon earlier then we had been all going to pressure up to Lake Powell that morning together.

One Pot White Chicken Lasagna Soup


  • 1 pound boneless skinless chicken breasts, chopped
  • 3 tablespoons olive oil, divided
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 1 green bell pepper, chopped
  • 4-6 cloves garlic, minced
  • 1/3 cup flour
  • 9-11 cups low sodium chicken broth, divided
  • 3 tablespoons cornstarch
  • 15 oz can canneli beans, rinsed and rained
  • 1 tablespoon chicken bouillon
  • 1 tsp EACH dried parsley, dried basil
  • 1/2 tsp EACH dried oregano, dried thyme, salt, pepper
  • 2 bay leaves
  • dash- 1/4 teaspoon red pepper flakes (optional)
  • 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
  • 2-3 cups half and half (may sub fat free evaporated milk)
  • 1/2 cup heavy cream (optional)
  • 10 oz chopped frozen baby spinach, thawed
  • 1 cup freshly grated Parmesan cheese

Cheese Garnish:

  • shredded mozzarella cheese
  • freshly grated Parmesan cheese
  • ricotta cheese


  1. Warmth 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high warmth. add hen and cook dinner till nearly cooked thru. take away to a plate.
  2. Soften butter with 2 tablespoons olive oil inside the now empty pot and heat over medium excessive heat. add onions and carrots and cook, whilst stirring, for 3 minutes. add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 mins (it will be thick).
  3. Flip heat to low and step by step stir in 8 cups bird broth. Whisk three tablespoons cornstarch with 1 cup extra fowl broth and upload to soup. Stir in bird, beans, chook bouillon and all closing herbs and spices. Stir in lasagna noodles.
  4. Deliver to a boil then reduce to a simmer until lasagna noodles are gentle, stirring occasionally so noodles don’t keep on with backside (about 20-30 minutes).
  5. Flip warmness to low, discard bay leaf and stir in 1/2 and half of, optional heavy cream and spinach and warm thru. Stir in 1 cup Parmesan cheese till melted. Stir in extra 1/2 and half of or broth if favored for a much less “chunky” soup. Season with extra salt and pepper to flavor. Garnish character servings with desired quantity of cheeses.

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