Thursday, January 19, 2017

White Chicken Lasagna Soup

Pic Courtesy Google Images

I made this a few days ago and it was SO good. I didn't think it would be a hit, but they loved it! I made it with the Divine Breadsticks from the same site and everyone gobbled it up! It makes a ton, so half it.:)

White Chicken Lasagna Soup

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots (about 2 large)
  • 3 cloves garlic, finely minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes
  • 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
  • 8 cups milk (I actually think it would be better with 6 cups of milk, it was a little runny)
  • 1/4 cup flour
  • 2 to 3 cups cooked, shredded or chopped chicken
  • Creamy Topping:
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Chopped, fresh tomatoes
  1. In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
  2. Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
  3. Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
  4. Whisk or blend together the milk and flour.
  5. Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
  6. For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
  7. Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.


B. Dixon said...

nice post

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