White Lasagna Soup
Ingredients
- 1½ Tsp Olive Oil
- 1 Tbsp Butter
- ½ lb Chicken Tenderloins diced
- ½ Onion chopped
- ¼ lb Mushrooms sliced
- 1 Clove Garlic minced
- ½ Tsp Oregano
- ½ Tsp Basil dried
- ½ Tsp Thyme dried
- ¼ Tsp Red Pepper Flakes
- 1 Tbsp All-Purpose Flour
- 2½ Cups Chicken Stock
- ¾ Cup Half & Half
- 2½ Oz Lasagna broken up
- 1¾ Oz Baby Spinach
- 1¾ Oz Cream Cheese softened
- 2 tbsp + 2 tsp Parmesan grated
- Salt + Pepper to taste
Instructions
- In a large pot over medium heat, pour in olive oil and melt butter. Add in diced chicken that’s seasoned to desire. Cook for 5-6 minutes until almost finished then remove and set aside.
- Add in onion and cook for 2-3 minutes while stirring. Stir in mushrooms and cook for 3-5 minutes until they’ve shrunk in size.
- Add in garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Add in flour and whisk until thick paste forms. Whisk in 1 ladle of chicken stock making sure no clumps.
- Pour in remaining chicken stock and half & half. Bring to a boil and simmer for 1-2 minutes. Add in broken lasagna sheets and let cook for 10-12 minutes until lasagna is soft.
- Stir in spinach until wilted and add cream cheese. Stir until cream cheese has melted within. Add in cooked chicken and stir in Parmesan.
- Serve with extra Parmesan or fresh crack pepper.
- Enjoy!