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White Chicken Lasagna Soup Recipe

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This recipe for White Chicken Lasagna Soup, by , is from A Kitchen Grimoire, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tonia Starkey (Nana)

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless chicken breast, chopped
3 Tbsp. olive oil (divided)
3 Tbsp. butter, unsalted
1 large onion, chopped
2 carrots, peeled and sliced
1 green bell pepper, chopped
4-6 cloves garlic, minced
1/3 c. flour
9-11 c. chicken broth, divided (the amount will depend on how thin you want the soup)
3 Tbsp. cornstarch
15 oz. can canneli beans, rinsed and drained
1 Tbsp. chicken bouillon (my preference is Better Than Bouillion brand in the amber jar)
1 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 bay leaves
1/4 tsp. red pepper flakes
10 uncooked lasagna noodles - broken into approximately 1-2" pieces
2-3 c. half & half (again, this will depend on how thin or thick you want the soup)
1/2 c. heavy cream
10 oz. frozen chopped baby spinach, thawed
1 c. freshly grated Parmesan cheese

*OPTIONAL GARNISH*
shredded mozzarella cheese
freshly grated Parmesan cheese
ricotta cheese

Directions:
Directions:
Heat 1 Tbsp. olive oil in a large dutch oven over med-high heat. Add chicken and cook until almost cooked through. Remove to plate for later use.

Melt butter with 2 Tbsp. olive oil in the dutch oven over med-high heat. Add onions and carrots. Cook for 3 minutes, stirring often. Add bell pepper and garlic. Cook for 1 minute. Sprinkle in the flour then cook, stirring constantly, for 3 minutes (it will be thick).

Turn heat to low and gradually stir in 8 c. chicken broth.

Whisk together 3 Tbsp. cornstarch with 1 c. chicken broth, add to soup. Stir in chicken, beans, bouillon and all remaining herbs and spices. Stir in lasagna noodles.

Bring to a boil and then reduce heat to simmer until lasagna noodles are tender, stirring occasionally, approximately 20-30 minutes.

Turn heat to low, discard bay leaf and stir in half and half, heavy cream, and spinach. Cook until warmed through. Stir in 1 c. Parmesan cheese until melted. Stir in additional half and half and broth for a less "chunky" soup. Season with additional salt and pepper to taste.

Garnish individual servings as desired

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Don't worry if the noodles don't break perfectly. It doesn't matter once you are eating them.

 

 

 

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