Description
This Roasted Garlic White Chicken Lasagna Soup is a hearty, creamy dish perfect for cozy nights.
Ingredients
Scale
- 1 head Roasted Garlic (Provides a deep, sweet flavor.)
- 2 tablespoons Olive Oil (Essential for sautéing.)
- 8 ounces Mushrooms (baby bella) (Adds rich umami flavor.)
- 2 cups Chicken Breast (Use rotisserie chicken for convenience.)
- 2 cups Alfredo Sauce (For creamy consistency.)
- 1 cup Half & Half (Creates a creamy texture.)
- 1 teaspoon Nutmeg (Optional for flavor enhancement.)
- 1 cup Parmesan Cheese (Choose freshly grated.)
- 8 ounces Lasagna Noodles (Any similar pasta shape can be substituted.)
Instructions
- Preheat the oven to 375°F. Cut the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast for 45-55 minutes until golden and tender.
- In a large Dutch oven, heat a splash of olive oil. Add sliced baby bella mushrooms and sauté until soft and slightly caramelized, about 5 minutes.
- Stir in chopped chicken breast and season with salt and pepper. Brown for about 5-7 minutes until cooked through.
- Squeeze the roasted garlic cloves into the pot, then stir in the Alfredo sauce and half & half. Add enough water or broth to achieve a creamy consistency and bring to a gentle simmer.
- In a separate pot, cook the lasagna noodles to al dente according to package instructions, then drain. Add to the soup and adjust seasoning to taste.
- Ladle the soup into bowls, garnish with freshly grated Parmesan cheese, and serve with garlic bread or salad.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking and Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Roasted Garlic White Chicken, Lasagna Soup, Creamy Soup