home

Liquid Measurement Converter


is equal to
Weight Measurement Converter


is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


home
Cheesy Chicken Lasagna Soup





Did you try this recipe?
If so, did you like it?

   



home
Log in or Register




forgot password?


REGISTER for FREE to...
  • Collect recipes you want to try in
    your own PERSONAL RECIPE BOX.
  • YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
  • Submit your own recipes
    to share with others.




Home > Index > Soups > 

Cheesy Chicken Lasagna Soup

A creamy chicken and lasagna noodle soup with mozzarella and freshly grated Parmesan.

Cheesy Chicken Lasagna Soup recipe


yepped  27 people Yepped this recipe

Did you try this recipe?
If so, did you like it?

   





Save & Share This Recipe





servings: 4

total time: 1 hour

added on 04/29/2020

recipe by: 


INGREDIENTS

  • 2 pounds bone-in skin-on chicken thighs
  • salt & pepper
  • 2 TBSP olive oil
  • 1 TBSP unsalted butter
  • 1 yellow onion, diced
  • 1 tsp garlic powder
  • 1/4 cup all-purpose flour
  • 1/2 cup half & half
  • 1/2 cup freshly grated Parmesan cheese
  • 4 ounces mozzarella, finely shredded
  • 5 dry lasagna noodles
  • 1/2 cup freshly chopped parsley



DIRECTIONS

  1. Pat the chicken thighs dry with paper towels and season them all over generously with salt & pepper. Heat the oil in a dutch oven over medium-high heat. Sear the chicken thighs skin-side down until browned, about 5 minutes. Flip the chicken over and cook for 2 more minutes. Transfer the chicken thighs to a plate and set aside leaving any fat or oil in the dutch oven.
  2. Reduce the heat to medium and add the butter and onion to the dutch oven. Cook, stirring often, until the onion is softened, about 5 minutes.
  3. Add the garlic and flour, stir until thoroughly combined. Stir in 4 cups water and 1/2 tsp salt then return the chicken thighs back in the dutch oven and bring to a boil.
  4. When soup begins to boil cover the dutch oven with a tight fitting lid and reduce the heat to medium-low. Simmer over medium-low heat until chicken is cooked through, about 25 minutes.
  5. While the chicken cooks bring a pot of water to a boil. Break up the lasagna noodles into 2-inch pieces and cook them in the boiling water until al dente according to package directions. Drain noodles and set aside.
  6. Transfer the chicken thighs to a plate. Allow chicken to cool for a few minutes then shred the chicken using two forks and discard any skin and bones. Stir the shredded chicken back into the soup.
  7. Stir in the half & half and cook, stirring often, until heated through. Sprinkle in the cheeses and stir until melted and thoroughly combined. Stir in the cooked lasagna noodles and freshly chopped parsley. Season with salt & pepper to taste.


Similar Recipes by Keyword:

cheesychickenlasagnasouppastapoultrysoupsthighs

TRENDING



MORE Soups



KITCHEN TIDBITS



Cookbooks & Kitchenware

affiliate links to products we use and recommend.


RECIPE COMMENTS

Got some tips or comments
for this recipe?

Be the first to post a comment





Cheesy Chicken Lasagna Soup


Name:


Comments:



Type the security word shown in the picture above or click the picture to refresh it.



home

Cheesy Chicken Lasagna Soup

Name:
Re-type email:
I want the YepRecipes Newsletter too.

Verification Code*
captcha
Type the security word shown in the picture above or click the picture to refresh it.