Chicken Lasagna Soup (Print Version)
Thick, dreamy soup with chicken, cheesy noodles, kale, and a crunchy, caramelized bacon finish.
# Ingredients:
→ Base
01 -
4 cloves garlic, chopped up
02 -
Half a red or yellow onion, diced
03 -
1 tablespoon butter (unsalted)
04 -
1 tablespoon olive oil, extra virgin
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon pepper
08 -
1 teaspoon salt (sea)
09 -
1 teaspoon dried Italian blend
→ Main Ingredients
10 -
2 cups kale, chopped
11 -
2 cups cooked chicken breast, shredded
12 -
8 or 9 lasagna noodles, snapped apart
13 -
3 tablespoons white wine (cooking)
14 -
1 cup heavy cream
15 -
5 cups chicken broth
16 -
4 tablespoons regular flour
→ Cheese & Toppings
17 -
6 slices of candied bacon
18 -
1 cup parmesan cheese, grated fresh
19 -
1 and a half cups mozzarella cheese, grated fresh
# Steps:
01 -
Toss the butter and oil in a big pot. Get your garlic and onion in next, sauté for just another minute or two till you catch that good aroma.
02 -
Shake in garlic powder, paprika, pepper, salt, and the Italian mix. Stir it all together.
03 -
Throw in the flour. Mix it up so there aren’t flour bits left. Pour in the wine and broth, keep stirring so it doesn’t go lumpy.
04 -
Drop in the chicken, broken noodles, kale, and cream. Keep it on a simmer for about 15 to 20 minutes or till the noodles are cooked through.
05 -
Now dump in all your cheese. Stir so it melts into the pot. Let it cook for another minute or two so it’s good and silky.
06 -
Crumble the candied bacon on top before you eat it. Got bread? That’s great on the side if you want.
# Helpful Notes:
01 -
Throw it in a slow cooker if you want, just set it on low for 6 to 8 hours
02 -
Stash the extras in the fridge and they’ll last 2–3 days, or freeze 'em for months
03 -
If needed, switch to gluten-free noodles and you’re good
04 -
You can swap in vegan stuff and make it plant-based