Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 5 cups chicken broth
- 1½ cups heavy cream
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for a little kick)
Instructions
- Sauté the Aromatics: In a large pot, melt butter and heat olive oil over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Build the Soup Base: Pour in chicken broth, then add Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a simmer and add broken lasagna noodles. Cook for 8-10 minutes, stirring occasionally, until tender.
- Add the Creamy Goodness: Reduce heat to low and stir in heavy cream, shredded chicken, mozzarella, and Parmesan cheese. Let simmer for 5 more minutes, stirring until the cheese melts and the soup becomes creamy.
- Serve & Enjoy! Ladle into bowls and garnish with fresh parsley and extra Parmesan. Serve hot with garlic bread or a side salad.
Notes
- Don’t Overcook the Noodles – They will continue to soften in the soup. Cook until just al dente.
- Make it Thicker – If you want a thicker consistency, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in.
- For Extra Flavor – Add a splash of white wine before adding the broth for a restaurant-style depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American