White Chicken Lasagne Soup Recipe

Ingredients

• 1 pound (454 g)boneless, skinless chicken breasts, chopped
• 3 tablespoons (45 ml), dividedolive oil
• 3 tablespoons (42 g)butter
• 1 largeonion, chopped
• 2carrots, peeled and sliced
• 1green pepper, chopped
• 4–6 clovesgarlic, minced
• 1/3 cup (about 40 g)plain flour
• 9–11 cups (2.13–2.60 litres), dividedlow-sodium chicken stock
• 3 tablespoons (about 24 g)cornflour
• 1 can, 15 oz (425 g)cannellini beans, rinsed and drained
• 1 tablespoon (about 15 g)chicken bouillon
• 1 teaspoon eachdried parsley and dried basil
• 1/2 teaspoon eachdried oregano, dried thyme, salt and pepper
• 2bay leaves
• A dash to 1/4 teaspoon (optional)red pepper flakes
• 10uncooked lasagne sheets, broken into pieces about 2.5–5 cm long
• 2–3 cups (473–710 ml)half-and-half, or fat-free evaporated milk
• 1/2 cup (118 ml), optionaldouble cream
• 10 oz (283 g)frozen baby spinach, chopped and thawed
• 1 cup (about 100 g)freshly grated Parmesan
• To tastegrated mozzarella
• To tastefreshly grated Parmesan
• To tastericotta

Instructions

1. 1

   Brown the chicken

   Heat 1 tablespoon of the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook until nearly cooked through, then transfer it to a plate.

2. 2

   Cook the vegetables

   Melt the butter with the remaining 2 tablespoons of olive oil in the empty pot over medium-high heat. Add the onion and carrots and cook, stirring, for 3 minutes. Add the green pepper and garlic and cook for 1 minute. Sprinkle in the flour and cook, stirring constantly, for 3 minutes; the mixture will become thick.

3. 3

   Build the soup

   Lower the heat and gradually stir in 8 cups of chicken stock. Whisk the cornflour with 1 additional cup of stock, then add it to the pot. Stir in the chicken, beans, bouillon, herbs, spices and lasagne pieces.

4. 4

   Simmer until tender

   Bring the soup to the boil, then reduce it to a simmer. Cook for about 20–30 minutes, stirring occasionally so the pasta does not stick to the bottom, until the lasagne pieces are tender.

5. 5

   Finish and serve

   Turn the heat to low and remove the bay leaves. Stir in the half-and-half, optional double cream and spinach, and warm through. Stir in 1 cup of Parmesan until melted. Add more half-and-half or stock if you prefer a thinner soup, then season with extra salt and pepper to taste. Top each serving with the cheeses you like.

What is white chicken lasagne soup?

This is a one-pot soup inspired by white chicken lasagne, the creamy, cheese-rich alternative to tomato-based lasagne. It brings familiar pasta-bake flavours to a broth, so there is no need to layer the ingredients.

Here, chicken, beans and vegetables make the soup substantial, while broken lasagne sheets and a Parmesan-enriched dairy finish give it its lasagne character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 34g protein, 49g carbs, 27g fat.

The lasagne sheets and beans supply much of the carbohydrate, while chicken and beans contribute protein. Olive oil, butter, half-and-half, optional cream and cheese account for much of the fat; balance a bowl with a crisp salad or extra vegetables on the side.

Why the flour matters

Flour base: cooking it with the butter, oil and vegetables forms a thick base that helps the soup feel velvety. Stir constantly for the stated 3 minutes so it cooks evenly.

Cornflour slurry: whisking the cornflour into cold stock before adding it helps it blend into the pot. Add the stock gradually to the flour base to keep the mixture smooth.

Choosing the stock and cream

Stock: the recipe uses 9–11 cups in total, with 9 cups added first and more available to thin the soup later. Starting with low-sodium stock leaves room to adjust the seasoning after the bouillon and Parmesan go in.

Creaminess: half-and-half gives the soup its creamy finish, while the optional double cream makes it richer. Fat-free evaporated milk is offered as an alternative to the half-and-half.

Getting the pasta right

Noodle pieces: break the sheets into roughly 2.5–5 cm pieces so they are easy to eat by the spoonful. Stir occasionally during the simmer to stop them catching on the bottom of the pot.

Doneness: begin checking around 20 minutes and continue simmering until the pasta is tender. The exact time depends on the pasta and the size of the pieces.

Balancing the finished soup

Texture: beans, chicken and pasta make this a chunky soup. Stir in extra half-and-half or stock at the end if you would like it looser.

Seasoning: Parmesan and bouillon both bring savoury, salty flavour. Taste after adding them, then add salt and pepper only as needed.

What to serve alongside it

Bread: serve with crusty bread or garlic bread to make the creamy broth easy to mop up. A simple green salad offers a fresh contrast.

Toppings: set out mozzarella, Parmesan and ricotta so everyone can finish their bowl to taste. Add the cheeses just before eating.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it cooks at a similar rate.
• Stir the flour into the vegetables continuously for its full 3-minute cooking time.
• Whisk the cornflour into the stock until smooth before adding it to the pot.
• Stir the soup regularly as the pasta simmers to keep it from sticking.
• Wait until the Parmesan has melted before deciding whether the soup needs more salt.
• Keep extra stock nearby to loosen the soup if it thickens as it stands.

Variations

• Use evaporated milk: swap it for the half-and-half as suggested in the ingredient list.
• Make it milder: leave out the optional red pepper flakes.
• Add more spinach: stir in extra thawed spinach for a greener bowl.
• Change the topping: finish with extra mozzarella, Parmesan or ricotta to taste.
• Thin the soup: add more chicken stock at the end for a brothier consistency.

Common mistakes to avoid

• Adding dry cornflour: whisk it into stock first so it blends in smoothly.
• Leaving the pasta unstirred: stir occasionally during simmering to prevent sticking.
• Boiling hard after adding dairy: keep the heat low while warming the cream and spinach through.
• Over-seasoning early: taste after adding the bouillon and Parmesan before adding extra salt.
• Serving it too thick: stir in additional stock or half-and-half to loosen it.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring often; loosen with a splash of stock or milk if the pasta has absorbed liquid. The pasta will soften as it sits.

Frequently asked questions