Description
Chicken Alfredo Lasagna Soup is a creamy and hearty comfort food combining tender baked chicken, broken lasagna noodles, fresh vegetables, and a rich Alfredo sauce. This delicious, warming soup is topped with Parmesan and creamy ricotta for an indulgent meal perfect for cozy dinners.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 pinch kosher salt
For the Alfredo Soup
- ½ pound dry lasagna noodles (8 ounces)
- 4 tablespoons unsalted butter (½ stick, divided)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream (room temperature)
- 6 cups low-sodium chicken broth
- Salt and pepper to taste
- 1 cup diced white onion
- 1 cup thinly sliced carrots
- 2 cloves garlic (crushed)
- 2 cups fresh spinach
- ½ cup freshly grated Parmesan cheese
Optional Toppings
- Crushed red pepper flakes
- 1 cup ricotta cheese
Instructions
- Prepare the Chicken: Preheat the oven to 400°F and line a baking sheet with aluminum foil. Pat the chicken breasts dry, brush both sides with olive oil, and sprinkle with kosher salt. Bake the chicken in the oven for 22-25 minutes or until the internal temperature reaches 165°F. Remove and let cool, then shred or thinly slice the chicken.
- Cook the Lasagna Noodles: Break dry lasagna noodles into 1-2 inch pieces. Boil them in salted water according to package instructions until al dente. Drain and set aside.
- Make the Alfredo Roux: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook until the mixture is smooth and bubbly, about 1-2 minutes. Slowly whisk in the heavy cream to create a smooth roux.
- Add Broth and Seasonings: Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer.
- Sauté Vegetables: In a large pot or Dutch oven, melt the remaining 2 tablespoons butter over medium heat. Add the diced onions and sliced carrots, and sauté for 5-6 minutes until the vegetables are tender.
- Combine Soup Base and Vegetables: Pour the cream and broth mixture into the pot over the softened vegetables. Add the crushed garlic cloves and bring to a boil.
- Add Spinach, Chicken, and Noodles: Once boiling, stir in the fresh spinach, shredded chicken, and cooked lasagna noodles. Reduce the heat to a gentle simmer and let everything warm through.
- Finish with Cheese and Toppings: Stir in the freshly grated Parmesan cheese until melted. Sprinkle crushed red pepper flakes on top if desired. Ladle the soup into bowls and top each with a spoonful of ricotta cheese if using.
Notes
- Chicken thighs can be substituted for breasts if preferred.
- Broken lasagna noodles add texture, but other pasta types can be used.
- Spinach may be swapped with kale for an alternative green.
- Leftover or rotisserie chicken can be used to save preparation time.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- When adding cream to hot broth, pour slowly while whisking to avoid curdling.
- For a quicker version, simmer noodles directly with soup, adding extra liquid to compensate.
- Use freshly grated Parmesan cheese for best melting and flavor.
- A squeeze of lemon juice or a pinch of nutmeg can enhance and balance the Alfredo flavor.
- To preserve noodle texture in leftovers, add cooked noodles just before reheating.
- Slow cooker option: Place raw chicken, broth, onion, carrots, and garlic in slow cooker, cook roux separately, add cream then mix into slow cooker and cook on low 4-6 hours or high 2-3 hours. Shred chicken and add noodles, spinach, and Parmesan in last 20 minutes.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian-American
