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Roasted Garlic White Chicken Lasagna Soup

Creamy Roasted Garlic White Chicken Lasagna Soup Bliss

This Creamy Roasted Garlic White Chicken Lasagna Soup is a comforting meal filled with tender chicken, earthy mushrooms, and creamy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 10 cloves Roasted Garlic Store-bought can save time.
  • 1 cup Prepared Alfredo Sauce Use homemade for a fresher taste.
  • 1 pound Boneless Skinless Chicken Breasts Chopped into 1-inch pieces.
  • 2 tablespoons Olive Oil Substitute with vegetable oil if desired.
  • 2 tablespoons All-Purpose Flour Can be substituted with cornstarch for gluten-free.
  • 1 tablespoon Butter Can be replaced with margarine for a dairy-free option.
  • 8 ounces Mushrooms Sliced, use any variety.
  • 1 medium Onion Minced, yellow or sweet onions work best.
  • 4 cups Chicken Stock Use low-sodium stock.
  • 1 cup Half and Half Replace with skim milk for a lighter version.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead.
  • 1 teaspoon Dried Basil Substitute with Italian seasoning if needed.
  • 1 teaspoon Italian Seasoning Use fresh herbs for a more vibrant taste.
  • 1/4 teaspoon Ground Nutmeg Omit if preferred.
  • 1 teaspoon Red Pepper Flakes Adjust to taste.
  • 1/2 cup Grated Parmesan Cheese Use a dairy-free alternative if needed.
For the Noodles
  • 9 sheets Lasagna Noodles Broken into 4 pieces each, cooked.
For the Garnish
  • 1/4 cup Chopped Parsley Omit if not available.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Blend the roasted garlic cloves with the prepared Alfredo sauce until smooth and creamy. Set aside.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Add the chopped chicken, season with salt and pepper, and sauté until browned, about 4-6 minutes. Remove and set aside.
  3. In the same pot, melt butter and add sliced mushrooms. Sauté for 5-6 minutes until golden brown. Set aside with the chicken.
  4. Add remaining butter and minced onions to the pot. Sauté for 5-6 minutes until translucent. Stir in flour for 1 minute.
  5. Gradually whisk in chicken stock and half and half, then stir in the blended roasted garlic mixture along with spices. Bring to a boil, then simmer for 10 minutes.
  6. Stir in Parmesan cheese until melted and combined. Return cooked chicken and mushrooms, add parsley, and adjust seasoning.
  7. Decide whether to add cooked lasagna noodles to the soup or serve separately. Ladle into bowls and enjoy.

Notes

For best flavor, use rotisserie chicken and fresh herbs. Serve with garlic bread for a complete meal.