White Lasagna Soup

White lasagna soup is a twist on the classic recipe by using lean chicken and a white sauce that is divine. Then finished off with two cheeses, mozzarella and fresh parmesan.

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Course: Main Course

Cuisine: American

Keyword: White Lasagna Soup

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings: serving

Calories: 639kcal

Ingredients

1 medium yellow onion diced
1 cup mushrooms finely chopped, baby Bella or white
3 cloves garlic minced
2 tablespoon thyme fresh
2 pound chicken breast
2 cup chicken broth
2 cup chicken broth mix with cornstarch
3 tablespoon cornstarch
1 cup sour cream sub with Greek yogurt
1 cup mozzarella low moisture, part-skim milk or whole
2 cup kale sub with spinach
2 cup lasagna noodles broken up
salt & pepper to taste
garnish with fresh grated parmesan

Instructions

Prep the ingredients, then in a sauté pan on medium high heat add in the chopped mushrooms. Allow them to cook down and water release from them. Once the pan looks dry the water is gone and at this point you add in a little oil for cooking, the onions and the garlic. Continue to cook until the ingredients start to brown and are soft. Just before they are finished, toss in the thyme and cook until it's fragrant in the dish, about 1 minute. Then, turn the stove off and add the ingredients into the crockpot.
Pour the 2 cups of chicken broth into the crockpot without the cornstarch. Add in the chicken. Place the lid on the crockpot then cook on high for 4 hours or low for 6.
When the time is up and the chicken is tender, remove from the chicken from the crockpot, then shred and chop the chicken. Add the chicken back into the crockpot. Now, mix together the cornstarch and the other 2 cups of chicken broth. Once combined, pour the slurry into the crockpot and place the lid on. Allow to cook for 30 minutes to thicken.
After the time is up, return and add in the sour cream and stir until combined. The liquid should be much thicker now, if not, it will thicken more.
Now, add in the lasagna noodles and stir them in. Cover the crockpot and cook for a final 30 minutes. Return after the time is up and add in the kale and mozzarella. Stir everything in until the kale has withered, it may take 3-5 minutes.
Do your last taste for salt and pepper then serve with a garnishing of freshly grated parmesan cheese, enjoy.

Nutrition

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