Rich and Creamy White Chicken Lasagna Soup comes together in just 30 minutes to make a comforting soup you’ll crave all year long.
After enjoying this recipe try my Panera Bread Broccoli Soup Copycat, Olive Garden Chicken Gnocchi Soup, and Instant Pot or Slow Cooker Beef Stroganoff Soup.
I absolutely never get sick of soups. Even in the throws of Summer when it’s blazing hot outside I still crave a bowl of soup on a regular basis. This is one of my new favorites and I already know I’ll be making this for the rest of the year.
This soup is rich, creamy, and comes together in about 30 minutes. Everything I want in a quick weeknight dinner! The best part is that it’s a soup version of a pasta dish I just can’t get enough of. I’m rarely a fan of traditional ground beef and red sauce lasagna but white chicken lasagna is right up my alley.
This soup is so easy and so delicious I know that you and your family will love it. To make it, start by cooking chicken in a large pot just until cooked through, then transfer it to a plate and cover to keep warm while you make the soup.
In the same pot where you cooked the chicken, make a roux by melting butter and stirring in some minced garlic for a minute or so until nice and fragrant. Stir flour into the butter so that it thickens, then gradually whisk in milk and chicken broth.
Add seasonings and shredded parmesan cheese and cream cheese and stir until cheese is melted and incorporated into the soup. Give it a taste, add salt and pepper if needed, and add cooked lasagna noodles and the cooked chicken. Serve soup immediately and top it off with cracked black pepper and additional parmesan cheese.
Annnnnd that’s it! Just a few steps and a handful of ingredients is all you need to get this perfectly creamy white chicken lasagna soup on the table. Even the kids will beg for seconds!
What people are saying about this Creamy White Chicken Lasagna Soup
“I made this soup last week. OMG this is sooooo good. My family moans and groans when i make soups or stews for dinner. This however, was a major hit. This recipe is a keeper.” – Jamie
“I tried this last night, and it was delicious! The kids really liked it as well- a nice and comforting soup.” – Amanda
“This was extremely good! My boyfriend and dad loved it and kept talking about how amazing it was.” – Sierra
“This was great! I used 1% milk instead of half and half (just what I had) and omitted the creme cheese and it was plenty rich! I also added some vegetables (corn and sweet potato) because that’s just what I do lol!” – Jessica
Creamy White Chicken Lasagna Soup
Ingredients
- 1 pound boneless skinless chicken breasts - cut into 1-inch pieces
- 2 tablespoons oil
- 4 tablespoons butter
- 3 teaspoons minced garlic
- 4 tablespoons flour
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 6 cups fat free or regular half and half - see note
- 1 teaspoon salt - or to taste
- ½ teaspoon black pepper - or to taste
- 2 ½ teaspoons Italian seasoning blend - see note for substitution
- 4 ounces cream cheese - at room temperature
- 1 cup shredded parmesan cheese
- chopped fresh thyme or parsley for garnish
- 8 lasagna noodles, broken into 2-inch pieces and cooked til tender
Instructions
- Add oil to a large pot over medium high heat. Add chicken and cook for 5-6 minutes, stirring throughout until cooked through. Transfer to a dish, cover, and set aside.
- Add butter to pot and stir until melted. Stir in minced garlic and saute until fragrant, about 1 minute. Sprinkle flour over butter and garlic and stir until thickened. Gradually whisk in half and half and chicken broth.
- Stir in salt, pepper, garlic powder, Italian seasoning and onion powder. Bring to a boil and cook for about 10 minutes. Stir in parmesan cheese and cream cheese until melted and incorporated.
- Stir in lasagna noodles and chicken. Taste and add more salt and pepper if needed. Garnish with chopped thyme or parsley and parmesan cheese if desired and serve.
I made this tonight but did a couple things different:
I kept the chicken in the pan instead of removing it and also added 1 small yellow onion (diced small) when I was cooking the chicken. Added the butter and garlic followed by the flour and then added the chicken broth, half and half, seasonings and 2 small heads of broccoli (cut into florets). I let that cook for about 10 minutes, then added the cream cheese and parmesan cheese. Let it cook just until everything was melted and incorporated and then I used 8oz of Ditalini pasta (my toddlers love it). Added the cooked pasta just before serving and it was delicious! Ended up being a chicken alfredo soup!
Thanks for the recipe!
This soup looks wonderful. If all goes well, planning to make this tomorrow. I dislike breaking lasagna oodles as the pieces are never the same size. I am going to cook the noodles whole first and then cut them into smaller portions. I have been trying to find the mini lasagna noodles in my area with no success. As someone asked, I think mushrooms would be a great addition also.
Oh My Goodness! This soup is absolutely decadent!! A huge success. So many flavors! A new family favorite!
Wow thank you for your kind review! I’m so happy to hear that it was a such success 🙂
OMG!!! New soup for our house
I am a huge fan of lasagna soup with tomatoes, sausage, etc and I make it in my instant pot. This chicken lasagna soup looks fabulous. Can this recipe be converted to be cooked in a pressure cooker too?
I haven’t tried this recipe in the slow cooker but I’m sure it could work! You would probably need to use only 3/4 of the liquid called for since the liquid won’t dissolve as quickly as it would on the stovetop I would also use about half of the spices, the dish would taste much more seasoned in the slow cooker. I would also wait to add the half and half until 30 minutes or so after everything is in the slow cooker to avoid curdling. You can either brown the chicken before adding it the the pressure cooker or just put it straight in to cook. You can also do the same with the noodles but of course, don’t add them until the end or they’ll become too soggy. As for a time, I would start with 4-6 hours on low and go from there. This may be a trial and error thing but if you end up testing it out, I’d love to hear about it! 🙂 You can also see my slow cooker lasagna soup and other similar recipes to use as a reference to go off of.