When the mushrooms release their liquid, the pot smells savory before the broth even goes in. I let them cook with the onion until it softens, then build the soup right in the same Dutch oven. That’s how this Creamy White Chicken Lasagna Soup gets a deep, cozy base without asking you to brown the chicken separately.
The chicken simmers whole in the seasoned broth, which keeps the cooking straightforward and gives the soup time to develop flavor. Once the chicken comes out, the broken lasagna noodles cook in that broth until just tender. Cream, spinach, and Parmesan go in at the end, turning it into a rich, spoonable bowl with tender noodles and plenty of chicken.
Kitchen Note
I wait to judge the seasoning until the Parmesan has melted in. The cheese adds its own savory saltiness, and tasting before it goes in can leave you reaching for more salt than the finished soup needs.
Save Creamy White Chicken Lasagna Soup for a cozy dinner with tender noodles, chicken, and a Parmesan-rich broth.
Why the noodles go in only after the chicken comes out
Chicken needs a gentle simmer to cook through, while lasagna noodles need a brief boil to turn tender. Giving each its own stretch of time keeps the chicken from sitting in a hard boil while the pasta catches up. I lift the chicken out before bringing the broth to a boil, then let the noodles cook in the seasoned liquid they’ll eventually be served in.
That order also helps the soup keep its balance. The noodles absorb broth as they cook, so they need just enough time to lose their firm, dry center without going soft around the edges. Pull them when they’re just tender, not limp. The chicken can be shredded while they cook, then goes back into the pot for the gentle finish with cream and spinach. You get distinct pieces of noodle and chicken instead of a pot where everything has cooked at the same pace.
What makes the broth creamy without burying the chicken
- Chicken breasts stay mild enough to take on the Italian seasoning and savory broth. Keeping them whole as they simmer helps them stay moist; shred them after cooking so the pieces catch the creamy broth.
- Cremini mushrooms bring an earthy note that makes the broth taste fuller. White button mushrooms work in the same amount if that’s what’s available, though their flavor is milder. Slice them evenly so they soften at the same pace.
- All-purpose flour thickens the broth before the cream goes in, giving the soup body without relying on a large amount of cheese. A gluten-free 1:1 flour blend is a workable swap; see the adaptation below for the noodle change that goes with it.
- Heavy cream gives the finish its richness and helps the broth feel silky. Half-and-half can stand in, but the soup will be thinner and less rich, so keep the pot at a gentle heat after adding it.
- Lasagna noodles bring the familiar wide, ruffled pasta feel to each spoonful. Dried noodles are convenient here because they hold their shape while cooking in the broth; break them into bite-size pieces before they go in.
- Parmesan brings a salty, nutty finish. A block grated finely melts into the soup more smoothly than coarse shreds, while finely grated packaged Parmesan is a convenient choice.
- Baby spinach wilts quickly into the hot soup and adds tender green leaves without needing a separate cooking step. Pick leaves that look fresh and dry, since damp or wilted spinach can make prep messier.
Building the broth, cooking the noodles, and finishing gently
Soften the mushrooms and build the base
Melt the butter in a 6-quart Dutch oven over medium heat, then add the diced onion and sliced mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the onion is softened and the mushrooms have released their liquid. Stir in the garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir constantly for 1 minute so it coats the vegetables instead of collecting in dry pockets.
Simmer the chicken until tender
Whisk in the chicken broth gradually until the mixture is smooth, then add the chicken breasts, Italian seasoning, salt, and pepper. Bring the pot to a gentle simmer and cook uncovered for 15 to 20 minutes. Check the thickest part of a breast with a thermometer; it should reach 165°F. If the broth is bubbling hard, lower the heat so the chicken simmers gently rather than boiling.
Cook the noodles in the seasoned broth
Transfer the chicken to a plate and bring the broth to a boil. Stir in the broken lasagna noodles and cook them according to the package directions, stirring occasionally so pieces don’t cling together or settle on the bottom. Check a noodle near the end of its package time. It should be tender when bitten, without a firm center, but stop before it turns mushy.
Return the chicken and finish off the heat
Shred the chicken with two forks, then stir it back into the pot along with the heavy cream and spinach. Cook over medium-low heat for 2 to 3 minutes, until the spinach wilts and the soup is hot; don’t let it boil after the cream goes in. Remove the pot from the heat before stirring in the Parmesan. Stir until the cheese melts into the broth.
Three practical ways to adapt the soup
Make the soup gluten-free
Use a gluten-free 1:1 flour blend in place of the all-purpose flour and gluten-free lasagna noodles in place of the dried wheat noodles. Follow the noodle package timing and check for tenderness as they cook; gluten-free noodles can soften at a different pace and may give the broth a slightly less silky texture.
Use boneless, skinless chicken thighs
Swap in the same weight of boneless, skinless thighs for the breasts. They bring a slightly richer, more succulent texture, and the cooking time may vary with their size, so use the temperature cue rather than relying only on the clock.
Trade the lasagna noodles for a short pasta
Use the same weight of dried short pasta, such as rotini or farfalle, and cook it in the broth according to its package directions. The soup keeps its creamy chicken-and-pasta character, though you’ll lose the wide, lasagna-style pieces.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3 to 4 days. The noodles continue to absorb broth, so the soup will be thicker after chilling.
- Freezer: The finished soup can be frozen in airtight containers for up to 2 months, though the noodles may soften and the cream may separate slightly after thawing.
- Reheating: Warm gently on the stovetop over low heat, stirring often. If the soup has thickened, stir in a little chicken broth; avoid a hard boil, which can make the creamy broth less smooth.
Questions that come up while making this chicken lasagna soup
Creamy White Chicken Lasagna Soup
Ingredients
Equipment
Method
- Melt the butter in a 6-quart Dutch oven over medium heat.
- Add the onion and mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the onion is softened and the mushrooms have released their liquid.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute.
- Gradually whisk in the chicken broth until smooth.
- Add the chicken breasts, Italian seasoning, salt, and pepper; bring to a gentle simmer and cook uncovered for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
- Transfer the chicken to a plate and bring the broth to a boil.
- Add the broken lasagna noodles and cook according to package directions, stirring occasionally, until just tender.
- Shred the chicken with two forks.
- Stir the chicken back into the pot along with the heavy cream and spinach.
- Cook over medium-low heat for 2 to 3 minutes, until the spinach wilts and the soup is hot, but do not let it boil.
- Remove the pot from the heat and stir in the Parmesan until melted.
