If you’re looking for a cozy, comforting meal that’s packed with flavor, look no further than this Creamy Garlic Butter Chicken Lasagna Soup! This delightful dish combines all the classic flavors of lasagna into a warm, hearty soup that’s perfect for chilly evenings. With tender chicken, rich garlic butter, and creamy cheeses, this soup is sure to become a family favorite. Let’s dive into this delicious recipe that’s as easy to make as it is satisfying!
What Makes It Special
This soup is a unique twist on traditional lasagna, offering all the comforting flavors in a convenient, one-pot meal. The combination of garlic, chicken, and creamy cheeses creates a rich and indulgent broth that’s both hearty and satisfying. Plus, the broken lasagna noodles soak up all the delicious flavors, making each spoonful a delightful experience. It’s the perfect dish for busy weeknights or a cozy weekend dinner!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 4 cloves garlic, minced
- 1 small onion, chopped
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 8 oz lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Sear the Chicken: In a large pot, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for about 6-7 minutes on each side until golden brown. Remove the chicken from the pot and set it aside to rest.
- Sauté Aromatics: In the same pot, add a little more olive oil if needed. Toss in the minced garlic and chopped onion, sautéing for a couple of minutes until fragrant and soft.
- Add Broth and Tomatoes: Pour in the chicken broth and diced tomatoes, then add the dried basil and oregano. Bring the mixture to a simmer.
- Shred the Chicken: While the broth is simmering, shred the cooked chicken into bite-sized pieces and return it to the pot.
- Cook the Noodles: Stir in the broken lasagna noodles and let everything cook for about 10 minutes, or until the noodles are tender.
- Make it Creamy: Once the noodles are cooked, pour in the heavy cream and add the grated Parmesan cheese. Stir until the soup is nice and creamy.
- Melt the Mozzarella: Top the soup with shredded mozzarella cheese and let it melt in before serving.
- Garnish and Serve: Garnish with fresh basil or parsley, and enjoy your hearty, creamy bowl of chicken lasagna soup!
Nutritional Information (per serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 3g
- Fat: 25g
- Saturated Fat: 12g
- Sodium: 800mg
Helpful Cooking Tips
- Chicken Options: You can use rotisserie chicken for a quicker option. Just shred it and add it to the soup after sautéing the garlic and onion.
- Vegetable Additions: Feel free to add vegetables like spinach, zucchini, or bell peppers for extra nutrition and flavor.
- Storage: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Conclusion
There you have it—a delicious and comforting Creamy Garlic Butter Chicken Lasagna Soup that’s perfect for any occasion! This dish is not only easy to make but also packed with flavor, making it a great choice for family dinners or cozy nights in. How did your soup turn out? We’d love to hear your thoughts! Don’t forget to follow us for more delightful recipes and cooking inspiration!
Warm Up with Creamy Garlic Butter Chicken Lasagna Soup
Ingredients
- 2 tablespoons garlic butter
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, melt garlic butter over medium heat.
- Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add chopped onion and minced garlic, cooking until the onion is translucent.
- Pour in the chicken broth and diced tomatoes, bringing to a simmer.
- Add broken lasagna noodles and cook until al dente, about 10 minutes.
- Stir in the heavy cream, ricotta cheese, and half of the mozzarella cheese until well combined.
- Season with salt and pepper to taste.
- Serve hot, topped with remaining mozzarella cheese, Parmesan cheese, and fresh basil.
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