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Every time cream and herbs start to bubble on my stove, I’m right back in my grandma’s house. This cozy dish began as a clever way to use up leftover rotisserie chicken and now it’s what our family craves when temps drop. The best part? Lasagna noodles softening slowly in the creamy broth, letting out just enough starch for that silky, all-wrapped-up feeling with every sip.
When a wild snowstorm hit last winter, this soup was the reason neighbors wandered over. Folks got drawn in by the yummy smell, and soon enough, we had an accidental kitchen party. Now, this dish is what we make for every group hang at our place.
Essential Tasty Ingredients
- Chicken Broth and Heavy Cream: The soup’s foundation. Full cream is what gives you that dreamy texture
- Onions and Fresh Garlic: Chop onions and use fresh garlic—skip anything pre-made for true flavor
- Italian Cheese Trio: Shredded fontina, mozzarella, and parmesan team up for a sharp, mellow mix
- Fresh Herbs: Basil, thyme, and parsley cut through all the richness
- Good Chicken: Rotisserie works great, but leftover roasted chicken makes it even tastier
Step-by-Step Cooking Fun
Starting Off Right
Melt some butter in a thick, sturdy pot. Dump in chopped onions and let them hang out until they’re soft and a little sweet—about 8 minutes. When they look nearly see-through, stir in that chopped garlic. Your house will smell unreal at this stage.
Layering in Flavors
Toss flour onto the vegetables, keep cooking until you don’t smell flour anymore. This keeps your soup nice and thick. Gently pour in warm chicken broth while whisking. Next up, slowly add the cream, whisking all the time. It’ll start turning smooth and velvety as you go.
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Now for the Fun Part
Break up lasagna noodles into random pieces, no need to be exact. Plop them in with shredded chicken into your bubbling soup. Let it all cook gently until noodles are soft but still chewy.
Cheesy Goodness
Be patient here! Move the pot off the heat, then sprinkle in your cheese a bit at a time, mixing as you go. The heat will melt it into delicious, stretchy bliss.
Bringing It All Together
Give it a taste and tweak with salt or pepper as needed. Toss in your fresh herbs last so they stay bright and fresh.
Kitchen Stories and Advice
My first try, I rushed adding the cheese and ended up with chunky bits. Lessons learned—it’s always better to go slow with cheese. My kiddo loves smashing the noodles but now I have her do it in a zip-top bag, because I’m still finding noodle bits in random places.
Pro Tips From the Pros
Don’t let the soup come back to a boil after the cream’s in
Add cheese once it’s at room temp, but grate while it’s cold
Set aside extra pasta water to loosen things up later if you need
Storing and Saving
The soup thickens in the fridge—the noodles keep soaking up broth. Stash it up to 4 days, but here’s my hack: store the noodles and broth in separate containers if you can. If you plan to freeze it, leave out the pasta and add fresh when you reheat.
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Prep-Ahead Game Plan
Do your chopping on Sunday and weekday dinners become super easy. Make a double batch, freeze half (without the pasta), and you’ll always have comfort food on standby. It fills up 6-8 hungry eaters, so it’s perfect for feeding a crowd.
Last Christmas, a snowstorm left everyone stuck at our place. I rescued dinner by just reheating the soup I’d frozen, adding in fresh noodles. Nobody guessed I hadn’t been at the stove all afternoon.
Yummy Twists to Try
Mediterranean Spin
Add artichoke hearts and spinach
Mix in sun-dried tomatoes
Scatter on some feta and olives at the end
This twist is totally my daughter’s doing—she went on a big Mediterranean kick, and now it’s almost as popular here as the original version.
Warm Autumn Remix
Roast up some butternut squash and toss it in
Add a pinch of nutmeg and sage
Sprinkle with crispy shallots at the table
Pro Chef Notes
Season as you add ingredients, don’t wait till the end
Let cheese warm up before it goes in
Set aside some pasta water for later reheating
Gathering How-To
Put out a toppings bar for everyone to customize
Prep garlic bread and salads ahead of time
Keep extra broth on the stove for refills
Tasty Mate Suggestions
We love to pair it with:
Sourdough slices for dipping
Crispy Caesar salads
Oven-roasted green beans with garlic
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Your Weekend Game Plan
Chop, shred, and prep the day before
Double your batch and freeze extras
Keep noodles and broth separate when storing
This soup has serious people-magnet powers. Just last week, when the power was out, everyone grabbed candles and hung out in our kitchen. Steam covered the glass and stories started flowing. Some nights, folks asked for seconds; other times, we stretched the batch for last-minute guests with extra broth.
Chef’s Go-To Advice
Taste and add salt, pepper, or herbs as you like
Don’t rush it with the cheese—slow and steady is best
Don’t skip the fresh herbs at the end—they pack flavor
After making this over and over for family get-togethers, this dish isn’t just about eating anymore. It’s our comfort food ritual. As my grandma would say, "A soup like this fills your heart, not just your belly."