Roasted Garlic White Chicken Lasagna Soup
This cozy and creamy Roasted Garlic White Chicken Lasagna Soup blends rich roasted garlic, tender chicken, mushrooms, and lasagna noodles in a hearty, comforting bowl that’s perfect for any night of the week!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: About 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- Roasted garlic
- Alfredo sauce
- Boneless skinless chicken breasts (or rotisserie chicken)
- All-purpose flour
- Butter
- Baby bella or button mushrooms
- Onion
- Low sodium chicken broth or stock
- Half and half (or milk/heavy cream)
- Seasonings: garlic powder, dried basil, Italian seasoning, ground nutmeg, red pepper flakes, salt, black pepper
- Pasta (broken lasagna noodles or other pasta types like mafalda corta, shells, fusilli, or rotini)
- Fresh parsley
- Parmesan cheese
Instructions
- Blend roasted garlic with Alfredo sauce until smooth.
- Sauté diced chicken until browned; remove and set aside.
- Sauté mushrooms in butter; remove and set aside.
- Sauté onions in remaining butter until translucent, sprinkle flour, and stir.
- Gradually add chicken broth while stirring, followed by half and half and roasted garlic sauce.
- Season with garlic powder, Italian seasoning, nutmeg, and red pepper flakes.
- Simmer, then stir in parmesan, cooked chicken, mushrooms, and parsley.
- Serve over cooked pasta or add pasta directly to the soup.
Notes
- Store leftover noodles separately to prevent them from becoming mushy.
- Substitute roasted garlic with store-bought roasted garlic Alfredo sauce if needed.
- Heavy cream can be used instead of half and half for a richer soup.
- Omit nutmeg if preferred.
