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Roasted Garlic White Chicken Lasagna Soup

Cozy Up with Roasted Garlic White Chicken Lasagna Soup

A comforting Roasted Garlic White Chicken Lasagna Soup that combines tender chicken, earthy mushrooms, and creamy flavors to delight everyone.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Roasted Garlic Cloves Store-bought roasted garlic is recommended for convenience.
  • 16.9 oz Prepared Alfredo Sauce Use a lower-fat version if you prefer.
  • 1.25 lbs Boneless Skinless Chicken Breasts Chopped into 1-inch pieces. Can substitute with canned chicken to save time.
  • 1 tbsp Olive Oil Can substitute with butter or another cooking oil.
  • 1 tbsp All-Purpose Flour Alternative: cornstarch for a gluten-free option.
  • 3 tbsp Butter
  • 4 oz Mushrooms Any mushrooms can be used, such as shiitake or cremini.
  • 0.5 cup Minced Onions Shallots can be used for a sweeter flavor.
  • 4 cups Chicken Stock or Broth Vegetable broth works for a lighter version.
  • 2 cups Half and Half or Whole Milk Can use skim milk or a plant-based milk for a lighter version.
  • 1 tsp Garlic Powder
  • 1 tsp Dried Basil
  • 1 tsp Italian Seasoning
  • 0.25 tsp Ground Nutmeg Can be omitted if not preferred.
  • 0.25 tsp Red Pepper Flakes Adjust to taste.
  • 0.5 cup Grated Parmesan Cheese
  • 10 pieces Lasagna Noodles Broken into 4 pieces each, cooked. Any short pasta can be substituted.
  • 2 tbsp Chopped Parsley For garnish and freshness.

Equipment

  • Blender
  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. Blend garlic by combining the prepared Alfredo sauce with the roasted garlic cloves in a blender. Blend until smooth and creamy.
  2. Sauté chicken in 1 tablespoon of olive oil over medium heat, seasoning with salt and pepper until golden brown and cooked through, about 4-6 minutes.
  3. Sauté sliced mushrooms in the Dutch oven with 1 tablespoon of butter until browned and tender, about 5-6 minutes.
  4. Cook minced onions in the remaining 2 tablespoons of butter until translucent, then stir in 1 tablespoon of all-purpose flour and cook for an additional minute.
  5. Make the soup base by whisking in chicken stock and half and half, then stir in the roasted garlic mixture and seasonings. Simmer gently for about 10 minutes.
  6. Finish the soup by stirring in grated parmesan cheese until melted, then mix in cooked chicken and mushrooms, optionally adding cooked lasagna noodles.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 5mgCalcium: 25mgIron: 10mg

Notes

For best results, cook noodles separately to avoid mushiness. Adjust seasoning as desired.

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