Ingredients
- For the Soup:
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 cup celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ⅛ teaspoon ground nutmeg
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup water
- 2 medium chicken breasts, boneless and skinless
- 1 cup whole milk
- 4 oz cream cheese, softened
- ½ cup Parmesan cheese, grated
- 3 oz baby spinach (or kale)
- 6 oz lasagna noodles, uncooked, broken into pieces (about 6-8 noodles depending on brand)
- Optional Garnish:
- Fresh herbs and shaved Parmesan cheese
Instructions
- Cook the Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Once melted, add the onion, carrots, and celery. Sauté for about 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Season and Thicken: Stir in Italian seasoning, dried basil, salt, pepper, and nutmeg. Whisk in flour until fully combined.
- Add Liquid and Cook Chicken: Pour in chicken broth and water. Stir and bring to a boil. Add the chicken breasts, reduce heat to a simmer, and cover the pot. Let it simmer for about 15 minutes, or until the chicken is cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and let them cool slightly. Once cooled enough to handle, shred the chicken into bite-sized pieces.
- Cook the Lasagna Noodles: In a separate pot, cook the broken lasagna noodles according to package instructions until al dente. Optional: Add a few extra noodles if you prefer a more pasta-heavy soup.
- Finish the Soup: Bring the soup base to a simmer again, then add milk and cream cheese. Stir occasionally for 3-5 minutes or until the cream cheese has fully melted. Stir in Parmesan cheese, baby spinach, and the shredded chicken. Continue to cook for 3 minutes, or until the spinach is wilted and the chicken is heated through. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Remove the soup from the stove. Add cooked lasagna noodles to each bowl right before serving. Garnish with fresh herbs and shaved Parmesan cheese.
Notes
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- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 417
- Sugar: 5g
- Sodium: 925mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
