Chicken Pot Pie Lasagna Soup

By srumbel

Chicken Pot Pie Lasagna Soup Recipe is an easy one-pot soup recipe your entire family will love! This is the perfect mix of a hearty, comforting chicken pot pie, lasagna, and soup all in one dish.
from callmepmc.com

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoon coconut oil
• 3 tablespoon butter
• 1 10-ounce bag frozen vegetables with diced carrots, corn, and green beans
• 4 cloves minced garlic
• 1/4 cup all-purpose flour
• 9 cups low sodium chicken broth, I like organic
• 2 tablespoons cornstarch
• 15 ounce can garbanzo beans, rinsed and drained
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/8 teaspoon red pepper flakes
• 10 uncooked lasagna noodles, broken into 1 to 2-inch pieces
• 2 cups milk (can also use half and half, fat-free evaporated milk, or regular evaporated milk)
• 1/2 cup heavy cream (optional)
• 1 cup freshly grated parmesan cheese

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Heat 1 tablespoon oil in a Dutch oven. Add chicken and cook until almost cooked through. Remove to a bowl and set aside.

Melt 2 tablespoon oil and add frozen vegetables. Cook, stirring for 3 minutes.

Add garlic and cook another minute.

Sprinkle 1/4 cup flour over vegetables and cook for 3 minutes. This will be thick.

Reduce heat to low whisk in cornstarch into 9 cups of chicken broth, then add to soup.

Stir in chicken, beans, chicken bouillon, all herbs, all spices, and lasagna.

Bring to a boil then reduce and simmer 30 minutes until lasagna noodles are tender. Stir occasionally so the noodles don't stick together.

Stir in milk, heavy cream, and parmesan cheese until cheese is melted.

Taste and season with more salt and pepper if necessary.

Garnish with parsley and parmesan cheese and serve.

Yield 12 servings