Roasted Garlic White Chicken Lasagna Soup
A creamy and hearty soup that combines the classic flavors of lasagna with tender chicken and roasted garlic, perfect for cozy gatherings.
Ingredients
For the Soup Base
- 1 head head of garlic Roasted for depth of flavor
- 2 tablespoons olive oil For roasting garlic
- 1 pound boneless, skinless chicken breasts Cooked and shredded
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth For the soup base
- 2 cups half-and-half For creaminess
- 2 cups lasagna noodles, broken into pieces Use gluten-free noodles for a gluten-free version
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup ricotta cheese For creaminess
- 1 cup mozzarella cheese, shredded Plus additional for serving
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil. Roast for about 30-35 minutes, or until soft and caramelized.
- While the garlic roasts, heat a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables soften, about 5–7 minutes.
- Season the chicken breasts with salt and pepper. Add them to the pot, browning on both sides, about 4–5 minutes per side.
- Pour in the chicken broth and bring it to a simmer. Cover and let it cook for 15 minutes, or until the chicken is thoroughly cooked.
- Remove the chicken from the pot, shred it, and set it aside.
- Squeeze the roasted garlic into the pot and stir to combine. Add the half-and-half and broken lasagna noodles, followed by the oregano, basil, and shredded chicken. Cook uncovered for about 10 minutes, stirring occasionally, until the noodles are tender.
- Stir in the ricotta and mozzarella cheese until melted and smooth. Adjust seasoning with salt and pepper to taste.
- Remove from heat and let the soup cool slightly before serving.
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Notes
For a complete meal, consider pairing the soup with a crisp green salad or some crusty bread. Adjust the thickening of the soup by controlling the amount of half-and-half used.