White Chicken Lasagna Soup (Video!)

One Pot White Chicken Lasagna Soup is wonderfully creamy, hearty and comforting but so easy – destined to become a new family favorite!  

This easy White Chicken Lasagna Soup tastes just like white chicken lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce without all the layering or dishes! Simply sauté chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!

Chicken Lasagna Soup Video

White Chicken Lasagna Soup served with a spoon.

So it happened.  My Easy One Pot Lasagna Soup joined the 1 Million Pinterest Club along with my Cream Cheese Stuffed Banana Bread Coffee  Cake, Chili Lime Chicken Tacos and my Southwest Pepper Jack Salad (2M)!  And I must say it is well deserved because that soup is the BOMB with tons of glowing reviews – definitely a readers favorite.  If you haven’t tried that One Pot Lasagna Soup yet, please make it this winter because it is SO much easier than traditional lasagna and you will be doing yourself and your whole family a big, comforting cheesy pot of a favor.

Today’s One Pot White Chicken Lasagna Soup was definitely inspired by my aforementioned Easy One Pot Lasagna Soup, as I use the same technique but I wanted to created a lusciously creamy soup because who doesn’t love creamy soup?!  From my Chicken Gnocchi Soup to my White Bean Ham Tortellini Soup to my New England Clam Chowder and White Chicken Chili. creamy soups are the most comforting foods on the planet.

White Chicken Lasagna Soup in a white pot.

The inspiration for this White Chicken Lasagna Soup more comes from our trip to Cancun.  Random, right?  A couple years ago, Patrick and I were going to go with my family to Lake Powell.  I had been receiving home IV antibiotics through a PIC Line (IV inserted in the upper arm) for pneumonia and so I scheduled to have my line removed a day earlier then we were all going to drive up to Lake Powell that morning together.  Unfortunately, I got the call that a family member was sick which meant I would not be going to Lake Powell as I cannot be around anyone who is sick due to being immuno suppressed (due to my lung transplant in 1999, see story HERE).  So my hero husband booked us a spontaneous trip to Cancun the next morning. In fact, you can see a pic of my bandaged IV arm in Cancun HERE on IG.

So long story made longer, the All Inclusive Resort we stayed at boasted an AH-mazing Italian restaurant with a Bechamel Lasagna that I ordered on TWO separate occasions.  The way the velvety sauce cradled the thin noodles in every comforting bite was dream worthy.  And I knew I had to recreate it in one way or another.  So this One Pot White Chicken Lasagna is my tribute.  And its a good one.  Patrick couldn’t stop raving about the cheesy layers of goodness.  And I still can’t get over the “can’t-get-any-easier” approach of dumping all the noodles into one pot without the time-consuming, tedious, layering!

How to Make White chicken Lasagna Soup

To make your One Pot White Chicken Lasagna Soup, saute your chicken for a couple minutes, then remove to a plate, then saute your onions, carrots, bell peppers and garlic.

Showing how to make White Chicken Lasagna Soup cooking vegetables in a pot.

Sprinkle in some flour, cook, then stir in your chicken broth, white beans, and your cast of seasonings including parsley, basil, oregano and thyme because all that liquid cream needs some flA-vor!  Next, add your lasagna noodles and simmer away until the noodles are al dente.

Showing how to make White Chicken Lasagna Soup adding pasta to the pot.

Next, stir in half and half, optional heavy cream, chopped spinach and warm through.

Showing how to make White Chicken Lasagna Soup adding cream to the pot.

Finally, stir in 1 cup Parmesan Cheese for extra luscious creaminess…

Showing how to make White Chicken Lasagna Soup adding cheese to the pot.

And you are ready to top your individual bowls with shredded mozzarella cheese, freshly grated Parmesan cheese and ricotta cheese– as little or as MUCH as you like!

Showing finished White Chicken Lasagna Soup in a white pot.

Now the list of ingredients might seem long, but keep in mind you are just dumping and running after a quick veggie saute to let the sauce simmer and cook the noodles while your whole home fills with the tantalizing rich aroma of of one of the most comforting soups you will ever devour, one pot soups.

White Chicken Lasagna Soup in a bowl.

I can never get enough of the texture of the thin al dente lasagna noodles blanketed by Parmesan cream velvety goodness.  And I don’t want to.  Thank you Cancun.

White Chicken Lasagna Soup in a bowl with parsley and cheese on top.

Slurp, shovel, repeat.

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Close up view of White Chicken Lasagna Soup.

 

Easy One Pot White Chicken Lasagna Soup - my family LOVES this soup! It tastes just like creamy white chicken lasagna without all the layering or dishes! Simply saute chicken and veggies and dump in all ingredients and simmer away!

One Pot White Chicken Lasagna Soup

This easy White Chicken Lasagna Soup tastes just like white chicken lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce without all the layering or dishes! Simply sauté chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!
Servings: 8 -12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

  • 1 pound boneless skinless chicken breasts, chopped
  • 3 tablespoons olive oil, divided
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 1 green bell pepper, chopped
  • 4-6 cloves garlic, minced
  • 1/3 cup flour
  • 9-11 cups low sodium chicken broth, divided
  • 3 tablespoons cornstarch
  • 15 oz can canneli beans, rinsed and rained
  • 1 tablespoon chicken bouillon
  • 1 tsp EACH dried parsley, dried basil
  • 1/2 tsp EACH dried oregano, dried thyme, salt, pepper
  • 2 bay leaves
  • dash- 1/4 teaspoon red pepper flakes (optional)
  • 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
  • 2-3 cups half and half (may sub fat free evaporated milk)
  • 1/2 cup heavy cream (optional)
  • 10 oz chopped frozen baby spinach, thawed
  • 1 cup freshly grated Parmesan cheese

Cheese Garnish

  • shredded mozzarella cheese
  • freshly grated Parmesan cheese
  • ricotta cheese

Instructions

  • Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
  • Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
  • Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.
  • Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
  • Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.

Notes

Don't miss the "how to make" recipe video at the top of the post!
*I love lasagna noodles in this recipe - they are slurpilicious! Don't worry about them breaking evenly - you won't notice once they cook. You can also replace the noodles with 2 ½ cups uncooked small shells if desired and simmer for less time.
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.

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152 Comments

  1. Alia @ Everyday Easy Eats says

    Oh my this looks so creamy and comforting! I know what you mean about Bechamel Lasagna, the first time I tried it was in a self-serve restaurant in Florence and I was blown away by how good it was!

    • Jen says

      And I’m sure your Bechamel Lasagna in Florence was even better than mine in Cancun 🙂 – how fun! I love the summer foods but sometimes its fun to get into creamy cheesy goodness! Thanks Alia!

      • Alia @ Everyday Easy Eats says

        Haha! Well I have had some pretty amazing food at all-inclusive resorts so I am sure yours was just as good! And I am all for creamy cheesy goodness anytime! 🙂

        That was so kind of your husband to book the trip for you two. I hope that you have recovered well since then and that your health is better now! I recently had to deal with family members having health issues, so I know how hard it is. Bravo to you for getting through it all! PS: That Instagram picture of you is so cute!

  2. Marisa Franca @ All Our Way says

    First of all congratulations on reaching so many Pinterest likes — you deserve it and much more. Your recipes are so tasty yet simple. Now, I think you have a little bit of the devil in you because these dishes are so tempting I don’t think I could have just one helping 🙁 I love your creations and I do share them!! When I discover something wonderful I want to shout it out to the blogworld. Have a great day!! I can’t wait to make this soup!.

    • Jen says

      You are way too nice to me Marisa! Thank you for being so generous with your time and with your sharing! I am so thankful to you and people like you who like and share my recipes! I guess I do have a foodie devil on my shoulder because I can’t help but share what I’m craving and sometimes its not always angelic but its OH so good! Thanks for being you! xo

  3. Tammy P Reaume says

    Your recipes are fantastic, thank you!

    • Jen says

      You are so thoughtful, thank you Tammy! I love sharing them with you!

  4. cindy skarin says

    Looks so good but I am wondering if I could use an altertitive for the half and half, or splitting the amount of half and half with something not so rich? Open to suggestions!

    Thanks!

    Cindy

    • Jen says

      Hi Cindy! You can use milk but the soup just won’t be quite as creamy but still delicious 🙂

  5. Kristine says

    At first I thought no… No way would I like this. Buuut, you’re pictures totally convinced me that I NEED to try this! Thanks!!

    • Jen says

      haha, I am so happy they convinced you because I think you will be so happy you made it! Can’t wait to hear what you think Kristine!

  6. Dorothy Dunton says

    Hi Jen! With fall and winter approaching I have been on the lookout for new heartier recipes and this will be added to my list! I do love a traditional lasagna but soup or stew is so much more comforting on a cold day! Just give me a crusty piece of bread and I’m happy!

    • Jen says

      I LOVE soup weather! Its so fun to have a few different soups in the arsenal that you don’t see everyday – you might also love my Swedish Meatball Soup – yum!

  7. Maggie says

    Yummy! I’ve always preferred white sauces to reds, so this looks like the perfect comfort food for the Fall. Can’t wait to try it!

    • Jen says

      Hi Maggie, I think you will especially love this soup if you prefer white sauces – yay! I can’t wait to hear what you think!

  8. mila says

    HOLY CRAP! Million pinterest?!? OMG Jen you are so impressive! Incredible! Incredible! Incredible! And this soup! OH GOD! Looks amazing! And how the heck do you stay SOOOO THIN yet eat like that! Can you do a post on that too? Yea thanks 🙂 xoxo

    • Jen says

      Hi friend, thank you! I never know what’s going to be popular on pinterest but once in a while you get lucky 🙂 I hope you and your adorable family are doing well! xo

  9. Layne says

    I couldn’t wait for San Diego to cool off and made this last night! Delicious and even better the second night! Thanks Jen!

    • Jen says

      Right?! it has been so hot – almost too hot for soup but I am so happy you were still able to make this and enjoyed it! Thanks Layne!

  10. Barbara Belt says

    I made this soup for my daughter in laws birthday who is also a food blogger here in Seattle. Had a couple of people also and we loved this soup. Had a wonderful flavor. I did not put the cheese in at the end but used it as a topping if anybody wanted. It was delicious without. Thank you for the recipe. The other ladies wanted copies so they could also make it. Thank you again.

    • Jen says

      Hi Barbara, Happy Birthday to your daughter! I am thrilled the soup was such a hit, especially for such a special occasion! Thanks for taking the time to comment and for making and sharing my recipe!!

  11. msSally says

    Any ideas on doing this in a Slow Cooker?

    • Jen says

      Hi Sally! Because this recipe uses a roux, I would have to experiment to make it a slow cooker recipe – sorry I can’t be of more help!

  12. Candi says

    This is absolutely the best soup I have EVER tasted!! Thank you for a Great recipe, made just as is, wouldn’t change a thing.

    • Jen says

      YAY! I am thrilled you loved it so much Candi! Thank you so much for taking the time to comment and make my day!

  13. amy says

    you had me at one pot! =) i’m new to your site… but LOVING everything i’ve made thus far. making this bowl of comfort tonight. thanks + blessings to you…

    • Jen says

      Welcome to my site Amy!!! Thank you for trying my recipes- I am so happy you have loved everything you’ve tried so far! I hope you continue to find more favorites! Thanks for commenting!

  14. Amanda says

    This looks delicious! Quick question though… is 2 to 3 cups of half and half or 2/3 of a cup?

    • Jen says

      Hi Amanda! It is 2 or 3 cups half and half – whatever you prefer to reach the desired consistency. Hope you love it!

  15. Sam says

    Tried this soup last night and hubby and I both thought it was delicious! Thanks for the great recipe!

    • Jen says

      You are so welcome Sam, thank you so much for commenting! I am so happy you both loved it!

  16. Lisa Becker says

    Could you make this in a crockpot? I have a function tomorrow but ill need to make it ahead of time…..

    • Jen says

      Hi Lisa, I am so sorry I am just now getting back to you as I was traveling all day yesterday. I would have to re-formulate a crockpot version for this as it requires a roux. You could always make the roux separate on the stove and add it to the chicken though. I would also cook the noodles separately and not in the crockpot as I find crockpot noodles to not cook evenly and get gummy. Hope your function went well!

  17. Katie says

    How much soup does this recipe make?? I see it says 8-12 servings, but what is considered a serving in this case? Thanks in advance!!

    • Jen says

      Hi Katie! 8-12 servings would be bowls so it just depends on how many bowls everyone wants 🙂

  18. [email protected] says

    Ok first off slurpilicious! Cute! Second, this is just what I’m looking for today. You have so many hearty looking recipes on your site. I’m going to look around for a while.

    • Jen says

      Thanks Theresa, slurpilicious is the ultimate compliment! I love hearty recipes, especially during the winter! I hope you find some new recipes to love here!

  19. Hannah Wiest says

    Made this a couple nights ago and it was a huge success. Substituted half and half with coconut milk and still tasted great! Always love your recipes. Thank you!

    • Jen says

      You are so welcome Hannah! I am so flattered and so happy you are loving my recipes! and what a great tip about substituting the half and half with coconut milk!

  20. Valérie says

    All the family absolutely loved this soup! So happy that we had leftover for tomorrow lunch. thank you for this great recipe!

    Valérie from Québec

    • Jen says

      You are so welcome Valérie all the way from Québec! Thank you for taking the time to comment! I love hearing that this was such a hit at your house – yay!

    • Jen says

      Hi Jamie, I don’t recommend freezing it unless you leave out the noodles as pasta in soup tends to turn to mush after freezing.

  21. Bianca says

    Absolutely delicious!!! I didn’t have all the ingredients on hand, but this was still Ah-Maz-ing (even without the half and half/cream). I doubled the recipe and we can’t wait to have leftovers. Thank you for sharing and for your creative efforts to create such a delicious soup.

    • Jen says

      You are so welcome Bianca, I am so happy you enjoyed it! Thanks for taking the time to comment!

  22. Kristin H says

    Wow, another fantastic soup from your site! This is super delicious! This makes A LOT of soup. I ended up pouring it into a larger pot! I don’t have too much to say about the recipe except follow the directions. I will say that that noodles should be broken smaller than you think they should for easier eating. I didn’t think the pieces I had were too big, but they definitely grew a lot. It has a good combination of flavors and it’s perfectly creamy. This is a keeper for sure.

    • Jen says

      YAY for another keeper, thanks Kristin! I am so happy you are enjoying my soups! I love soup season and have a hard time not posting one every week 🙂

  23. Nicole Gillet says

    I’ve made the original Lasagna soup 3 times this fall. My family can’t get enough. Also, it’s only fair that I disclose that I am in San Diego too, so “Fall” is hardly here. I’m finding it hard to want to cook soups because it’s been so warm here, BUT I will
    Be making this this week regardless of the heat. Thank you!!

    • Jen says

      Awesome Nicole, I am so happy your family loves the original Lasagna Soup, thank you! And yes, I hear ya, its been so hot – in the 90s last week?!!! – so I am making a lot less soups – actually less than in the summer – hahaha I hope your family loves this version too!

  24. Katie says

    This is so incredibly delicious! Going to either cut the recipe in half next time or feed the entire neighborhood – it makes a ton!!!!

    • Jen says

      LOL! I bet the neighborhood wouldn’t mind – but I should make a note to that effect :). I am so happy you loved it so much! Thanks Katie!!

  25. Catrina says

    This looks amazing and I want to make it to bring to a friend who just had a baby. Can I make it the morning and give it to her in the evening or even make it the night before?

    • Jen says

      Hi Catrina! You definitely can make this soup the night before just be sure not to overcook the noodles and be aware that the noodles will soak up a lot of liquid sitting overnight so you will need to add more liquid when reheating the soup the next day – still tastes great though! and you are so nice to do that for a friend!

      • Catrina Lasher says

        Thank you! I’m also wondering if it would be better to cook the noodles separately and keep them separate until right before I bring it, what do you think?

        • Jen says

          Hi Catrina, yes that definitely would be better! If you do that it should be perfect!

  26. Josie says

    If I use the oven ready noodles would that shorten the simmer time?

    • Jen says

      Hi Josie! Great question! It would shorten the time but for maximum deliciousness I would not suggest using those because you want the soup to simmer for that length of time to develop the flavors and to thicken.

  27. Lauralee Giovanella says

    Hello. I was wondering; I know you said not to worry about the noodles not being uniform or perfect but yours seem to be perfectly cut pieces. Can you advise how you did this?

    • Jen says

      Hi Lauralee (what a pretty name!), I did just break mine with my hands and picked the prettiest ones to display 🙂

  28. Lauren says

    Loved this soup!! I made a big pot of it on Sunday night and my husband and I ate it 3 nights in a row til it ran out! It just got better each night. I lightened the soup up a bit using fat free evaporated milk instead of half&half/cream, and it was perfectly creamy and delicious (I made up for lost calories by smothering all that yummy cheese on top:)
    I’m so excited to have discovered your blog, it’s only been a few days and I already have a list of your recipes I want to try- 30 min maple Dijon chicken skillet, million dollar mac & cheese, chipotle maple chicken, and mini peanut butter pies are next on my list to make! I’m having a blast reading all the recipes and comments, especially because you come across as such a sweet and friendly person. It’s very refreshing to see that on a blog nowadays!! Wishing you a blessed 2017!

    • Jen says

      Hi Lauren, WELCOME to my blog! I am so happy your first recipe was such a success! I love that you had it for dinner three days in a row 🙂 I love soups for that reason – the leftovers just get better! Your list of “to make” recipes sounds delicious – I always love hearing what immediately catches people’s eye/stomach 🙂 Thank you so much for taking the time to comment and for your thoughtful words! I hope you continue to love my recipes and I hope to hear from you again!

  29. Kelli Jones says

    Just made the White Chicken Lasagna soup…..OMG Delicious!!!!

    • Jen says

      haha! YES! So happy it was a hit! Thanks Kelli!

  30. g says

    As the recipe stands written for 8-12 serving about how much can I expect per serving? Are we talking a bowl full or 1/2 cup portion sizes?

    • Jen says

      Hi there! We are talking a small bowl full. Hope that helps!

  31. Desiree says

    I made this a month or 2 back and LOVED it!! My neighbor friend and her kids did as well! Its what is on the menu for tonight and I can not wait!! 🙂 It’s one of those you eat on any time you’re hungry for the next few days till its gone!!

    • Jen says

      Awesome Desiree, I am thrilled this soup is such a hit with your family as well as your neighbors! And love your description – that is exactly how I feel about so many recipes – they are the only food I can think about and the only food I will eat until they are gone! love it! Thanks!

  32. Amy says

    Yum! Soup is definitely good food, and since it is 15degrees where I live, it hits the spot. Can’t wait to try it. Thank you for sharing. I want to start with the white chicken lasagna.

    • Jen says

      15 degrees?! ayiyi! I hope this soups warms you body right up and makes your tummy happy!

  33. Kelsi Schawl says

    Can’t wait to try! I have a couple questions though. Im no expert in the kitchen (although soups/chilis are my jam) so I’m wondering what “divided” means for the olive oil and chicken broth. And can I use fresh spinach instead of frozen?

    • Jen says

      Hi Kelsi! Divided simply means that you will not use the total measurement all at once – use part of the measurement in one part of the recipe and the rest of the measurement in another but it will tell you in the directions how much to use when. You can certainly use fresh spinach in the recipe if you prefer – I think that is just a personal preference thing. The chopped frozen spinach I would say blends more into the cream base of the soup while fresh spinach will probably feel more like another substantial soup ingredient, if that makes sense. Hope that helps, enjoy!

  34. Kristin says

    Wow! Just made your White Chicken Lasagna Soup and it is one of the best soup dishes I have ever made! My family loved it too! It just snowed here in NJ (in March!) and it’s that perfect comfort food. Thank you so much for sharing this recipe 🙂

    • Jen says

      That is AWESOME Kristin, thank you so much! I am thrilled your entire family loved it and hopefully it is helping to keep you all warm!

  35. Tracy says

    I made this tonight …and OMG i want more . Two thumbs up and two bowls down…in my belly .awesome recipe! The only thing i changed was I used radiatore pasta. Iddy biddy lasagna noodles!!

    • Jen says

      yes! love that reaction! And radiatore pasta sounds perfect! Thank you Tracy!

  36. Trudy says

    This is seriously one of the best things I’ve ever made! I swear it’s like crack. I’m going to share the recipe with my son as I know he and his wife will devour it. Thanks for sharing so many yummy foods with the rest of us food-creativity challenged folks.

    • Jen says

      Awesome Trudy, thank you so much! I love that YOU love it so much :)! I love sharing my creativity with appreciative eaters like yourself!!

  37. Lana says

    This is the best soup that I have ever tasted, not to mention made! Very simple recipe yet complex flavors. My family loved it! Thanks for sharing this wonderful recipe.

    • Jen says

      You are so welcome Lana, I’m thrilled it was the “best soup you ever made/tasted” and that your family loved it!! Thank you so much!

  38. pamela says

    hi can I subtatute mozzarella for the cheese I have on hand its called HAVARTI cheese

    • Jen says

      Hi Pamela, Havarti tastes quite a bit different than mozzarella so if you are looking for it to taste like lasagna, then I wouldn’t recommend it but if you are looking for a cheesy pasta then it will still be delicious 🙂

  39. Christy says

    I made this tonight and I thought it was delicious. I subbed some frozen veggies – corn, carrots, peas, green beans – and it came out great. I’m wondering if the leftovers would made a good filling for a pot pie. Maybe just thicken it up a bit. Any thoughts? Thanks for the inspiration.

    • Jen says

      Hi Christy, your addition of frozen veggies sounds delicious! I think the filling would be delicious for pot pie! You could whisk in some cornstarch while its cold then bring to a boil then reduce to a simmer until thickened. Enjoy!

  40. Michelle Akina says

    Oh my gosh! Just made this for dinner and I have to say you nailed it! It was DIVINE! So so good will definitely be a staple in our home!

    • Jen says

      Awesome Michelle, I’m so happy it is a new family favorite! Thank yo so much!

  41. Sarah Peterson says

    Do you think this would work in a crock pot?

    • Jen says

      You could try it but I haven’t had good experience with noodles cooking evenly in the crockpot.

  42. RB says

    How does this do the next day? I’ve made soups before that just turn way too thick when I leave them in the fridge overnight, and I was wondering how these work as leftovers? 🙂 Sorry if it’s a silly question! thanks in advance! 🙂

    • Jen says

      Hi there! It will thicken overnight but simply whisk in some milk or chicken broth when reheatinng and it will be great!

  43. Nannette Contos says

    How do I get copies of these receipts?

    • Jen says

      Hi Nannette, there is a print button at the very top of the page under the main heading or a print icon in the actual recipe on the top right corner. I hope that helps!

  44. Anna says

    Could you use fresh spinach rather than frozen? And could you use shredded chicken rather than chopped? Thank you!

    • Jen says

      Hi Anna! You can definitely use fresh spinach if that is your preference. I would add shredded chicken at the end of cooking just so it heats through and the spinach at the very end as well just so it wilts. Enjoy!

      • Anna says

        Thank you so much!! I am looking forward to making this. Just one more question- if I do not have cannoli beans- is that a crucial part of the recipe? Should I go buy them?

        • Jen says

          It is not crucial – just adds another element of yum 🙂

  45. Joan Z. says

    Every year for Easter my gift to the members of my family is homemade soup and bread. I think I just found my soup for this year! I’m not even worried that it’s a hearty soup considering we’ve had two Nor’easters in the last couple of weeks and our spring weather hasn’t quite arrived yet. The one change I’m considering is using mafalda instead of the lasagna noodles (since they are sort of like little mini lasagna noodles). I’ll let the soup simmer a while before I add them so they don’t overcook. Thanks for the recipe! I’m really looking forward to making this.

    • Jen says

      Hi Joan, what an amazing gifting tradition – absolutely brilliant! It’s an honor for this soup to be considered! I hope everyone absolutely loved it and that you had a very Happy Easter!

      • Joan Z. says

        It was delicious and everyone loved it! Thank you!

        • Jen says

          You are so welcome! I’m so happy it was a winner!

  46. Robbie says

    Have you ever made this soup and frozen the leftovers. I wondered how well it would freeze and reheat? Thanks

    • Jen says

      Hi Robbie, generally soups with creamy and cheese don’t freeze well so I don’t recommend freezing it or the texture will get funny. Sorry!

  47. Tanya says

    I was wondering What is chicken bouillon?i though it was chicken broth lol

    • Jen says

      You are on the right track! Bouillon cubes or granules are compressed stock that needs to be dissolved before using. It adds tons of extra flavor when added to a soup or sauce. Chicken bouillon can usually be found by the chicken broth.

  48. Ruth says

    Instead of using regular half and half or non-fat evaporated milk, what do think about using non-fat half and half? My niece tried using the non-fat half and half in a family recipe and it was one big FAIL, This soup looks so good, but I don’t want to ruin it. I’ve made 6 of your recipes now and loved every one of them. Advice please?

    • Jen says

      Hi Ruth, I honestly am not sure because I don’t use non fat half and half, but you could try whisking in 1-2 tablespoons cornstarch into the milk (in additional to the cornstarch already in the recipe). I hope that helps!

    • Tory says

      I just made this with non fat half and half, it came out perfect!

      • Jen says

        So happy to hear that, thanks Tory!

  49. Debra says

    Delicious Soup! My husband and I both agree we would like this even without the chicken! I added a can of artichoke hearts to make it more like a spinach/artichoke lasagna. Next time I make this I will leave out the chicken and add 2 cans of beans and artichoke hearts.

    • Jen says

      I’m so pleased you loved the soup Debra and I love the idea of more beans and artichoke hearts – yum!

  50. Donna says

    I can’t wait to try this White Chicken Lasagna Soup! It looks delicious! I make another lasagna soup and want to offer a tip for breaking up the lasagna noodles. Instead of trying to break each noodle and having pieces flying in all directions, I put them into a ziploc bag and use the side of a meat mallet to break them up.

    • Jen says

      Thanks so much for the tip Donna, that is a great idea!

  51. lydia says

    A 5 star rating recipe! My husband ate so much I had to tell him to stop *grin* Absolutely delicious and incredibly easy to make. Well done, Jen, for another great recipe. Keep up the good work.

    • Jen says

      Thanks so much for your awesome comment Lydia, I’m thrilled it was a runaway hit!

  52. Melanie says

    Made this yesterday for dinner. I halved the recipe since it’s just me, but it still made a lot of soup. I didn’t add the beans because I don’t like the texture and had to add more parsley since I don’t have oregano for some strange reason. The soup was really good yesterday, but I think the leftovers tasted even better at lunch today.

    • Jen says

      I’m so happy you loved the lasagna soup! Yes, I always LOVE soups the next day – yay for leftovers!

  53. Sarah says

    This sounds great! Have you ever made it without the chicken?

    • Jen says

      I haven’t but I’m sure you can omit the chicken and maybe add additional beans/spinach.

  54. Alison says

    Made this today. List of ingredients seems intimidating but it wasn’t bad at all! So delicious! I subbed lasagna noodles for bow tie pasta and used fresh spinach instead of frozen. This was so easy and tasty! Definitely making again!

    • Jen says

      Thank you so much for taking the time to comment Alison! I’m so pleased this soup was easier than you were expecting and a hit! xo

  55. Julie says

    This is my favorite! So delicious!!!!

    • Jen says

      YAY! Thank you so much Julie!

  56. Michala says

    I feel dumb asking this, but I have a bouillon cube. When it asks for 1 Tablespoon chicken bouillon, do I turn it into 1 Tbsp of broth like I normally do with the cubes?

    • Jen says

      no stupid questions! I use the powder, so for cubes, just crumble them and add directly to the soup – don’t turn into broth. Enjoy!

  57. Holly says

    Can you leave this in crockpot for 6 to 8 hours

    • Jen says

      You could leave the soup minus the noodles in the crockpot, but I’d cook the noodles separate and add them at the last minute.

  58. Suzanne says

    This soup looks amazing and I’m looking forward to making it. I do have a question about the amount of chicken broth used in the recipe. 9-11 cups seems like a lot. I wanted to make sure this is the correct amount or a possible misprint.

    • Jen says

      It’s the correct amount. The noodles soak up a lot of liquid. Enjoy!

  59. Frankyie Steele says

    This was definitely a delicious rich meal. I did not add the beans, substituted for mushrooms. I also used NY Sharp Cheddar to top it off because it was what I had. Lots of great compliments and requested recipe share. Thank you!

    • Jen says

      You’re so welcome Frankyie, I’m so pleased it was such a winner!

  60. Ashley Emmons says

    Hello!

    This looks SO delish! Wondering if I could leave out the noodles in exchange for extra beans.

    I know the texture wouldn’t be as thick but trying to opt for a more gluten free option (obviously omitting the flour as well).

    Thoughts on the soup texture without the noodles cooked in?

    Thank you!!

    • Jen says

      Hi Ashley, I think extra beans would be great; I also think cauliflower would be extra tasty. Add the cauliflower the last 5 minutes of cooking.

  61. Debrah says

    Do you have an instapot version?

    • Jen says

      Sorry Debrah but I do not yet.

  62. Meliss says

    This was the best soup I have ever had! My boyfriend was also obsessed with it! Thanks for the great recipe!

    • Jen says

      Thanks for the ultimate compliment Melissa! I’m so happy you both loved it so much!

  63. Cas says

    How is this real?!?! So delish! We tried it with and without the half and half amazing either way. My husband said we need to save this one, he loved it!! Thanks for sharing!

    • Jen says

      You’re so welcome Cas, thanks for your awesome comment! I’m thrilled it was such a huge hit!

  64. Ashley says

    What brand and size pot is this in your recipe? I want one for Christmas!

    • Jen says

      Hi Ashley, it’s a 7 quart Cuisinart, love it!

  65. Vincent says

    My whole family ate this soup. My husband ate 5 bowls. Seriously. It’s so thick and creamy. My only issue was I had to add extra broth for cooking. I think next time I’ll switch the order and cook the noodles before adding cornstarch slurry. But flavor and creaminess were spot on!! Thanks for a yummy soup!

    • Jen says

      Thanks so much Vincent, I’m so happy everyone loved it!

  66. Meredith says

    Made this and it was delicious! I added some bacon right before the onions and then used shredded carrots and shredded chicken that I had on hand. Otherwise, followed the recipe as-is and everyone loved it!! (Next time, I may omit the flour or the cornstarch to keep the soup a little thinner as it thickened quite a bit.)

    • Jen says

      Thanks so much Meredith, I’m so pleased it was a winner! And I love the addition of bacon!

  67. Mitzi says

    This was delicious!! Does it freeze well? I live alone and would like to put in containers for lunch or dinner

    • Jen says

      Unfortunately it doesn’t freeze well, sorry!

  68. Brooklyn says

    Hi, how would this do in a crockpot on low or even warm for a few hours? I have to run some errands and if I put this on now, it’ll be perfect when we come home from this snowstorm.

    • Jen says

      Hi Brooklyn, I haven’t personally tried it but I think the warm setting would be okay and not make the pasta soggy.

  69. Brooke says

    Hi, for some reason my attempt at this created a wealth of soup to the point that I had to move half of it into a 2nd pot. I only finished making that one. The first pot has no dairy products, would that freeze and reheat okay?

    • Jen says

      That’s a lot of soup! The non-dairy soup should freeze okay but the noodles can become a little funky.

  70. Michelle says

    Unfortunately my husband is a very picky eater. Would this still taste ok if I left out the beans, carrots and bell pepper? I know, sacrilege. Should I add more noodles if I do not use beans? He LOVES your lasagna soup!! Thank you for all of your great recipes!

    • Jen says

      Absolutely! You can leave all of those ingredients out and maybe add a vegetable he does like or increase the noodles like you suggested. Enjoy!