Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
- 8 lasagna noodles, broken into bite-sized pieces
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add broken lasagna noodles and cook 8–10 minutes, stirring occasionally.
- Reduce heat to medium-low and stir in heavy cream and milk.
- Add shredded chicken, Italian seasoning, dried basil, salt, black pepper, and crushed red pepper flakes. Simmer for 5 minutes.
- Stir in cream cheese until melted and fully incorporated.
- Gradually add mozzarella and Parmesan cheese, stirring until melted and smooth.
- Taste and adjust seasoning if needed.
- Ladle into bowls, garnish with fresh parsley and extra Parmesan, and serve warm.
Notes
- Use freshly grated Parmesan for smoother melting.
- Cook noodles separately if you prefer to better control soup thickness.
- Add extra broth or milk when reheating if soup thickens.
- For freezing, prepare without noodles and add fresh noodles when reheating.
- Rotisserie chicken can be used for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 165mg
