Roasted Garlic White Chicken Lasagna Soup Recipe
Cozy, creamy, and comforting Roasted Garlic White Chicken Lasagna Soup is a hearty and warm dish filled with tender mushrooms, broken lasagna noodles, protein-packed chicken, and a rich roasted garlic Alfredo base. Perfect for cold days, this family-friendly soup combines Italian-inspired flavors with a satisfying, creamy texture that will leave you wanting more.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Main Ingredients
- ½ cup roasted garlic cloves (see notes)
- 1 (16.9-ounce) jar prepared Alfredo sauce
- 1 ¼ pound boneless skinless chicken breasts, chopped into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 3 tablespoons butter
- 4 ounces mushrooms, sliced
- ½ cup onions, minced
- 4 cups chicken stock (or broth)
- 2 cups half and half (or whole milk)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes (more to taste)
- ½ cup grated parmesan cheese
- 10 lasagna noodles, broken into 4 pieces each (cooked)
- 2 tablespoons chopped parsley, for serving
Instructions
- Blend the Roasted Garlic and Alfredo: In a blender, combine the prepared Alfredo sauce and roasted garlic cloves. Blend until completely smooth, then set this mixture aside to use later in the soup for a rich, garlicky base.
- Sauté the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped chicken pieces, seasoning with a generous pinch of salt and pepper. Cook the chicken for 4-6 minutes until fully cooked through. Remove the chicken to a plate and set aside.
- Sauté the Mushrooms: In the same pot, add 1 tablespoon of butter and allow it to melt. Add the sliced mushrooms and sauté for about 5-6 minutes, or until they begin to brown nicely. Remove the mushrooms to the same plate as the chicken.
- Prepare the Soup Base: Add the remaining 2 tablespoons of butter to the pot. Once melted, add the minced onions and sauté for 5-6 minutes until they become translucent and soft. Sprinkle the flour over the onions, stirring well to coat them and cook the flour for 1 minute to remove its raw taste.
- Add Liquids and Seasonings: Slowly whisk in the chicken stock in a steady stream, followed by the half and half, ensuring a smooth mixture. Pour in the blended roasted garlic and Alfredo sauce mixture. Season the soup with a pinch of salt, garlic powder, dried basil, Italian seasoning, ground nutmeg, and red pepper flakes. Stir to combine.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat so the soup simmers lightly. Let it simmer uncovered for 10 minutes to meld the flavors and thicken slightly.
- Finish and Serve: Stir in the grated parmesan cheese, cooked chicken, mushrooms, and chopped parsley. Taste the soup and adjust seasoning with additional salt if needed. If serving immediately, add the cooked broken lasagna noodles directly into the pot or serve the noodles separately in bowls topped with the soup to prevent them from getting soggy for leftovers. Serve the soup warm and enjoy!
Notes
- Using store-bought roasted garlic saves time and offers convenience. However, roasting your own garlic brings a deeper flavor but requires more preparation time.
- To roast your own garlic: Preheat oven to 375ºF. Slice off the top of garlic heads to expose cloves, drizzle with olive oil, season with salt and pepper, wrap in foil, then bake for 40-45 minutes until tender. Approximately 5-6 heads yield about ½ cup roasted garlic cloves.
- Leftover roasted garlic cloves can be frozen for future use.
- For best texture, add lasagna noodles to individual bowls just before ladling soup to prevent sogginess in leftovers.
