Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 8 lasagna noodles, broken into pieces
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in chicken broth, crushed tomatoes, Italian seasoning, dried basil, red pepper flakes (if using), salt, and pepper. Stir well and bring to a simmer.
- Incorporate Chicken and Noodles: Add shredded chicken and broken lasagna noodles. Cover and simmer until noodles are al dente, about 10 minutes.
- Make it Creamy: Reduce heat to low. Add softened cream cheese and stir until melted. Gradually stir in shredded mozzarella and parmesan cheeses until the soup is creamy and cheesy.
- Final Taste and Serve: Adjust seasoning as needed. Ladle into bowls, garnish with fresh basil or parsley, and serve immediately.
Notes
- For added smoky flavor, include diced roasted poblano peppers or chipotle in adobo.
- Use store-bought cooked chicken or rotisserie chicken for quick preparation.
- Make it vegetarian by substituting chicken with beans or vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly, Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg