Creamy Chicken Lasagna Soup

By shelliec

Ingredients

• 1 pound boneless skinless chicken breasts, chopped
• 3 tablespoons olive oil, divided
• 3 tablespoons butter
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 1 green bell pepper, chopped
• 4-6 cloves garlic, minced
• 1/3 cup flour
• 9-11 cups low sodium chicken broth, divided (6 cans)
• 3 tablespoons cornstarch
• 15 oz can canneli beans (white beans), rinsed and rained
• 1 tablespoon chicken bouillon
• 1 tsp EACH dried parsley, dried basil
• 1/2 tsp EACH dried oregano, dried thyme, salt, pepper
• 2 bay leaves
• 1/4 teaspoon red pepper flakes (optional)
• 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
• 2 cups half and half
• 1/2 cup heavy cream
• 10 oz chopped frozen baby spinach, thawed
• 1 cup mozzarella or parmesan Cheese
• (get everything prepped & chopped beforehand for ease)

Details

Servings 12
Adapted from carlsbadcravings.com

Preparation

Step 1

1. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
2. Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
3. Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup chicken broth and add to soup.
4. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.
5. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
6. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup cheese until melted. Stir in additional half and half or broth for desired thickness.