Creamy White Chicken Lasagna Soup Recipe

There's something about a creamy, broth-based hug that just fixes everything, isn't there? This soup captures all the coziness of a baked pasta, but in a bowl you can have ready in about half an hour.

It's for those nights when you want the deep satisfaction of a lasagna but need the quick comfort of a soup. Truly, the best of both worlds.

A Soup for Every Season

I'll confess something: my love for soup knows no seasonal bounds. Even in the peak of summer, with the sun blazing, a good soup is what I crave.

This particular recipe has become a year-round staple in my kitchen. It's rich without being heavy, and it comes together with a simplicity that feels like a small miracle on a busy weeknight.

Ingredients Needed for the Recipe

Gathering these ingredients is the first step toward a wonderfully comforting meal. Each one plays a specific role in building that signature creamy, savory flavor.

• Chicken Breasts & Oil: We start with lean protein, quickly cooked in oil for a tender, hearty base to the soup.
• Butter, Garlic & Flour: This trio forms the essential roux. It’s the magic that thickens the soup and gives it a luxurious foundation.
• Chicken Broth & Half-and-Half: The liquid dream team. Broth adds savory depth, while the half-and-half creates the signature creamy, silky texture.
• Seasonings (Onion Powder, Garlic Powder, Italian Blend, Salt, Pepper): These are the flavor architects. They build the aromatic, herby profile that makes every spoonful interesting.
• Cream Cheese & Parmesan: The double cheese delight. Cream cheese melts into unbelievable creaminess, while Parmesan adds a sharp, salty, nutty kick.
• Lasagna Noodles: Broken into pieces, they’re the fun, familiar bite that makes this soup truly "lasagna." Cook them separately to keep them perfectly al dente.
• Fresh Herbs (for garnish): A sprinkle of parsley or thyme isn't just pretty. It adds a pop of fresh color and a bright finish to cut through the richness.

How to make Creamy White Chicken Lasagna Soup?

The process is straightforward, I promise. Just follow these simple steps and you'll have a stunning soup on the table before you know it.

Step 1 - Cook the Chicken

Warm the oil in a large pot over medium-high heat. Add your chicken pieces and cook them for 5-6 minutes, stirring now and then.

You just want them cooked through with no pink inside. Scoop them out onto a plate, cover them, and let them rest while you build the soup.

Step 2 - Build the Flavor Base

In that same pot, melt the butter. Toss in the minced garlic and let it sizzle for about a minute until your kitchen smells amazing.

Sprinkle the flour right over the butter and garlic, and stir it constantly for a minute. This cooks the flour and creates your thickening agent.

Step 3 - Create the Creamy Broth

Now, slowly whisk in the chicken broth and half-and-half. Take your time here to avoid lumps, you'll get a smooth, beautiful liquid.

Add all those dry seasonings—the onion powder, garlic powder, Italian seasoning, salt, and pepper. Bring the whole pot to a gentle boil and let it cook for about 10 minutes to thicken slightly.

Step 4 - The Cheesy Finish

Reduce the heat to low. Stir in the room-temperature cream cheese and the shredded Parmesan.

Keep stirring until every last bit of cheese has melted seamlessly into the broth, transforming it into a velvety, creamy soup.

Step 5 - Bring It All Together

Finally, stir the cooked chicken and those prepared lasagna noodle pieces back into the pot. Let everything heat through for a couple of minutes.

Give it a taste, and add a pinch more salt or pepper if you think it needs it. Ladle it into bowls, garnish with herbs and extra Parmesan, and serve immediately.

Simple Swaps and Substitutions

Don't let a missing ingredient stop you. This soup is wonderfully adaptable to what you have on hand or your dietary preferences.

For the half-and-half, whole milk or a 2% milk and heavy cream blend will work in a pinch. The soup will be a little lighter, but still delicious.

No Italian seasoning? Make your own blend with dried basil, oregano, rosemary, and a pinch of thyme. It’s a great way to customize the flavor to your taste.

Tips

• Prep Your Noodles Separately: Always cook the lasagna noodles in a separate pot of salted water. Adding them directly to the soup to cook will make the broth far too starchy.
• Room Temp is Key for Cream Cheese: Letting the cream cheese soften on the counter before adding it is non-negotiable. It will melt evenly and smoothly, without leaving any little lumps behind.
• Grate Your Own Parmesan: If you can, grab a block of Parmigiano-Reggiano and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy.
• Control the Thickness: If the soup thickens more than you'd like upon standing, simply thin it out with a splash of extra chicken broth or milk when you reheat it.

Storing and Reheating Your Creation

This soup stores beautifully, making fantastic leftovers. Just let it cool completely before transferring it to an airtight container.

It will keep in the refrigerator for 3-4 days. The noodles will continue to absorb broth, so expect a thicker result. Reheat it gently on the stove over medium-low heat, adding a little broth or milk to bring it back to soup consistency.