Creamy White Chicken Lasagna Soup

This Creamy White Chicken Lasagna Soup is sure to keep you warm and comforted throughout the cooler months of the year and you're guaranteed to be satisfied. A great weeknight option or weekend addition, this soup boasts of it’s major flavor factor and comes loaded with shredded chicken, lasagna noodles, seasonings + herbs, chopped kale, and bold cheesy goodness and an optional bacon topping! Slow Cooker, Vegan + Gluten-Free options.

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It's finally the end of SOUP WEEK on Orchids + Sweet Tea and this creamy lasagna soup is for sure the best way to conclude a great week. When it comes to soup in general, I enjoy an array of flavors and textures, but this past week has proven to stand greatly with creamier based soups like this one.

This Creamy White Chicken Lasagna Soup is absolutely comfort in a bowl and can be enjoyed in it's full indulgence or as a delicious vegan option. If you've been following this blog for sometime, then you're aware of the way that I develop recipes and try to get people confident in the kitchen. Plus, this Creamy Roasted Red Pepper + Tomato Soup is a delicious soup to try next!

While I do eat a lot of vegan and plant-based meals personally, I've never been one to project my own way of doing something unto others. Rather, I love to give people the option and create education around healthier options so that they can make the best choice for themselves.

To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.

Anyway, I'm truly excited about all of the comfort food ahead and this week's roundup of soup was definitely one for the books:

• Creamy Roasted Garlic Tomato Soup
• Easy Roasted Butternut Squash Soup
• Creamy Vegan White Bean Soup
• Roasted Broccoli Cheddar Soup
• Easy Flavorful Rigatoni Meatball Soup

How to Make Creamy White Chicken Lasagna Soup

To make this creamy lasagna soup, you'll start by baking the bacon, if you're using it. Then once the bacon strips are caramelized and golden brown at the edges, they're done and you'll remove them from the oven, let cool a bit, and chop them into smaller pieces.

To finish the soup, you'll need a pot on the stove to sauté the garlic and onions. The shredded chicken, lasagna noodles along with the remaining ingredients go into the pot for the soup. Let it simmer a bit more, add the cheese, and wallah! Nice creamy results.

What You’ll Love Most About This Creamy Chicken Lasagna Soup

Ingredients for White Chicken Lasagna Soup

Here's what you need to make this Creamy White Chicken Lasagna Soup at home:

• Chicken Breasts – One of the stars of this dish. I decided to shred them after it being cooked for a nice bite; Can also be diced in chunks.
• Lasagna noodles. You can substitute with your favorite pasta shape, if preferred. For a gluten-free version, simply use gluten-free pasta.
• Flour– Used for the thickening of soup. You can sub with GF flour for that option.
• Chicken stock. Use store-bought low-sodium broth or make your own! For vegan option, use veggie stock.
• Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
• Butter. I recommend unsalted.
• Olive oil. You can also use Grapeseed oil or coconut oil as well.
• Red onion. Substitute with yellow or white if that’s what you have.
• White wine. Choose a dry wine that you like the taste of.
• Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
• Herbs + Seasonings – A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, garlic powder, and Italian seasoning.
• Mozzarella + Parmesan. I love to freshly-grate my cheese, however, you can use your favorite shredded brand---quality does matter! For a vegan option, So Delicious Dairy-Free or Violife cheese shreds tastes great.
• Bacon. Completely optional. I like to create candied bacon for a nice balance between sweet + savory.

How to Best Shred Chicken

When it comes to creating pulled or shredded chicken, there are two most effective ways to do so. Firstly, you would need to ensure that your chicken is fully cooked and cooled and then you shred the chicken in one of the following ways:

Forks: For this method you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.

Stand Mixer: If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken and you simply place all of your cooked chicken breasts in the bowl of stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds you’ll have shredded chicken. That easy!

How to Make Homemade Italian Seasoning

If you're thinking about making your own Italian seasoning blend, then look no further! All you need is handful of herbs + spices, mix them together, and wallah:

• Oregano
• Basil
• Parsley
• Thyme
• Rosemary
• Sage
• Garlic powder
• Red pepper flakes

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy White Chicken Lasagna Soup. Everything from my fave baking sheet, dutch ovens, wooden spoons, mixing bowls, and more. SEE THEM HERE!

Why Won't My Cheese Melt on the Soup?

It's so important to use freshly-grated mozzarella and parmesan cheeses for the creamiest results in your creamy chicken lasagna soup. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly.

NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted and then topping it immediately after serving it into bowl(s).

Serving Suggestions for This Creamy White Chicken Lasagna Soup

I like to add some extra texture to creamy soups like this one. Most people might enjoy this creamy lasagna soup with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!

Other topping ideas include:

• Roasted broccolini
• Crispy bacon (if you're not plant-based, of course)
• Melted cheese (vegan or regular if you're not vegan!)
• Nuts, such as pecans, hazelnuts or walnuts
• Crispy sage leaves
• Roasted chickpeas

How to Store Leftover Chicken Lasagna Soup

Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.

Can I Make this Creamy Chicken Lasagna Soup in a Slow Cooker?

Absolutely! To make this soup in the slow cooker, simply sauté garlic,  and onions before adding everything (including shredded chicken) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.

Can I Make this Lasagna Soup Entirely Vegan + Gluten-Free?

Yes! Of course. To make this soup vegan, be sure to omit the chicken and bacon and substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds.

To make this soup GF-friendly, simply substitute lasagna noddles with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.

MADE OUR RECIPE(S)?

If you make this Creamy White Chicken Lasagna Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Creamy White Chicken Lasagna Soup

October 8, 2022 •

By Shanika

5 from 13 votes

Go over the top with your next meal by making this Creamy White Chicken Lasagna Soup!

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

CANDIED BACON:

• 6 strips Candied Bacon

SOUP:

• 1 tablespoon Extra virgin olive oil
• 1 tablespoon unsalted butter
• ½ red onion, chopped (You can also use yellow onion)
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning, homemade or store-bought
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 4 Tbsps organic all-purpose flour
• 5 cups organic chicken stock/broth
• 1 cup organic heavy cream
• 3 Tbsps white cooking wine (You can also use dry white wine)
• 8-9 lasagna noodles, broken into small pieces
• 2 cups cooked + shredded organic chicken breasts
• 1 ½ cups freshly-grated mozzarella cheese
• 1 cup freshly-grated parmesan
• 2 cups chopped kale

Instructions

TO MAKE THE CANDIED BACON:

• To make the bacon, see my How to Make Candied Bacon recipe!

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the Italian seasoning, salt, black pepper, smoked paprika, garlic powder, stirring until combined. Add the flour and continue to stir until combined.
• Add in the chicken stock and white cooking wine, stirring frequently to avoid lumping until thickened. Add in the heavy cream, chopped kale, broken lasagna noodles, and shredded chicken, stirring to combine. Let everything simmer for another 15-20 minutes or until the lasagna noodles are fully cooked through and tender.
• Add in the grated mozzarella and parmesan, stirring until cheese has melted and the soup become creamy. Simmer for another 1-2 minutes.
• Remove from heat and serve immediately into prepared bowl(s), top with chopped candied bacon, and with a side of bread, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic,  and onions before adding everything (including shredded chicken) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. 
• SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
• GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute lasagna noddles with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
• VEGAN OPTION: To make this soup vegan, be sure to omit the chicken and bacon and substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds.
• EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy White Chicken Lasagna Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Nutrition

Calories: 668kcal | Carbohydrates: 17g | Protein: 42g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 189mg | Sodium: 1371mg | Potassium: 506mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5073IU | Vitamin C: 34mg | Calcium: 584mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

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