Chicken Alfredo Lasagna Soup


  • 1 tbsp. extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tsp. freshly chopped thyme
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 8 c. low-sodium chicken broth
  • 1 lb. chicken breasts (about 3), cut into thirds
  • 8 oz. lasagna noodles, broken into 2" pieces
  • 1/3 c. heavy cream
  • 1 shredded mozzarella
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 4 c. loosely packed spinach
  • 1 tbsp. chopped parsley, for serving

Chicken Alfredo Lasagna Soup


  1. In a large stock pot over medium heat, heat oil. Add onion and celery and cook until slightly softened, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Season with chili flakes if using, salt, and pepper.
  2. Add butter and stir until melted. Stir in flour and cook until no longer raw, 2 to 3 minutes. Add broth and chicken and bring up to a simmer. Add noodles and cook until chicken is tender and noodles are cooked through, 12 to 14 minutes. Remove chicken and shred, then return to pot. 
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