Creamy Chicken Lasagna Soup

Monday, October 7, 2019

There is nothing better than a nice thick and creamy soup for Fall time. This soup is so hearty and comforting... and yes, I may live in a state that doesn't have Fall weather, but we do have rainy weather and this works just fine for that too. 


Heat some olive oil in a Dutch oven pot over medium high heat. Add chicken and cook all the way through.Remove and set aside. 

Melt butter and some olive oil in the same pot. Add in minced garlic, onions, carrots, and mushrooms. Saute for 3 mins. 

Sprinkle Flour, stirring constantly for 3 mins. Its going to be thick. 

Lower heat to low and gradually stir in the 2 boxes of Chicken broth. Save some broth though to mix with your cornstarch on the side. Then add that to soup as well.

Stir in Chicken, Beans, Chicken Bouillon, and all spices and bay leaves. 

Add in Lasagna noodles (break this up into 1/2 inch pieces)

Bring to a boil over medium high heat. Then lower heat and simmer, stirring occasionally for about 20 -30 mins. Until noodles are tender. 

Make sure heat is on Low, remove your bay leaves.

Add your spinach and then stir in your heavy cream.

Stir in your 1 cup of parm cheese. Season with Salt and Pepper. 

Let simmer for about another 10-15 mins. Serve. 

This meal is even better the next day as leftovers! It thickens up even more. So YUMMY!
Hope you all enjoy!

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