Description
Cozy, creamy, and comforting Roasted Garlic White Chicken Lasagna Soup! A hearty and warm bowl filled with tender mushrooms, lasagna noodles, protein-packed chicken, and so much more!
Ingredients
Scale
- ½ cup roasted garlic cloves
- 1 16.9 ounce jar prepared Alfredo sauce
- 1 ¼ pound boneless skinless chicken breasts (chopped into 1-inch pieces)
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour
- 3 tablespoons butter
- 4 ounces mushrooms (sliced)
- ½ cup onions (minced)
- 4 cups chicken stock
- 2 cups half and half
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes
- ½ cup grated parmesan cheese
- 10 lasagna noodles (broken into 4 pieces each, cooked)
- 2 tablespoons chopped parsley
Instructions
- BLEND: Add the Alfredo sauce and the roasted garlic to a blender and blend until completely smooth; set aside.
- SAUTE: Add the oil to large pot or dutch oven over medium-high heat. Add the chicken and cook for 4-6 minutes, seasoning with a big pinch of salt and pepper until the chicken is cooked; remove to a plate, set aside for later. Add 1 tablespoon of butter to the same skillet, allow it to melt then add the mushrooms and sauté them for roughly 5-6 minutes or until the mushrooms brown; remove to the same plate as the chicken.
- SOUP: Add the remaining two tablespoons of butter to the pot and add in the onions, allow them to sauté and sweat for about 5-6 minutes or until translucent. Sprinkle the flour over the onions and stir and allow the flour to cook for 1 minute. Whisk in the chicken broth in a slow steady stream. Then, do the same with the half and half. Pour in the prepared roasted garlic mixture, season with a pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes. Allow the soup to come to just reach a boil, then reduce the heat so that it just gently simmers; let simmer for 10 minutes. Stir in the parmesan cheese and the cooked chicken, mushrooms, and chopped parsley. Taste and adjust with additional salt if needed. You can also add the lasagna noodles directly to the pot, or if you’ll anticipating leftovers, serve them in bowls and top with soup.
Notes
Store-bought roasted garlic saves time. To roast your own: preheat oven to 375ºF, slice off the top of garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 40-45 minutes until tender.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 730 kcal
- Sugar: 10 g
- Sodium: 1350 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: white chicken lasagna soup, creamy chicken soup, roasted garlic soup, comfort food, pasta soup