Soupe de lasagnes blanches au poulet

Ingrédients

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

Préparation

1. 1

   Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.

2. 2

   Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).

3. 3

   Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.

4. 4

   Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).

5. 5

   Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.