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Chicken Lasagna Soup
Chicken Lasagna Soup is a creamy and filling soup that is loaded with noodles, rotisserie chicken, spinach, and two kinds of cheeses.
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 8
Calories 414 kcal
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 1 tablespoon garlic, minced
- ¼ cup flour
- 3 cups rotisserie chicken, shredded
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 8 cups chicken broth
- 12 ounces Mafalda noodles, or broken lasagna noodles
- 10 ounces frozen baby spinach, thawed and chopped
- 1 cup half and half
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Instructions
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Heat Dutch oven over medium-high heat.
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Add in oil and butter.
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Once butter is melted, add chopped onion. Cook for 3-4 minutes or until translucent. Add in garlic and cook for 1 additional minute.
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Sprinkle with flour and mix to form a paste. Cook, stirring constantly, for about 2-3 minutes, or until golden brown.
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Add the shredded chicken and sprinkle with Italian seasoning, salt, and pepper.
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Pour in chicken broth. Simmer on medium-low for 10 minutes.
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Add in Mafalda noodles and allow soup to simmer for 6-8 minutes, or until noodles are al dente.
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Add in chopped spinach, half and half, and cheeses. Stir until combined.
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Serve immediately.