Ingredients
Base
- ¼ cup unsalted butter
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 2 thyme sprigs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Soup & Chicken
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1 pound chicken breasts, cut into thirds
- 8 ounces lasagna noodles, broken into 2-inch pieces
Dairy & Cheese
- ⅓ cup heavy cream
- 4 ounces cream cheese, room temperature and cubed
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus more for serving
Greens & Garnish
- 2 cups baby spinach, packed
- Fresh parsley, chopped, for serving
Instructions
- Sauté aromatics: In a large Dutch oven over medium heat, melt the butter and olive oil together. Add the chopped onion and cook for 4-5 minutes until it becomes slightly softened. Stir in the minced garlic and thyme sprigs, cooking for about 1 minute until fragrant. Season the mixture with kosher salt and black pepper.
- Create the roux and add broth: Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2-3 minutes until the flour has turned golden and pasty. Gradually pour in the low-sodium chicken broth while stirring to prevent lumps. Add the chicken breasts and bring the mixture to a boil.
- Add noodles and simmer: Once boiling, add the broken lasagna noodles. Reduce the heat and let the soup simmer, uncovered, for 15-20 minutes until the chicken is fully cooked and the noodles are tender. Carefully remove the chicken pieces and shred them with two forks. Discard the thyme sprigs from the soup.
- Finish the soup with cheese and cream: Stir in the heavy cream, cubed cream cheese, shredded mozzarella, and grated Parmesan. Cook for 3-5 minutes, stirring frequently, until all the cheeses have melted and the soup is creamy.
- Add chicken and spinach: Return the shredded chicken to the pot and stir in the baby spinach. Cook just until the spinach wilts. Taste the soup and adjust seasoning by adding more salt, pepper, broth, or cream if necessary to reach your desired consistency and flavor.
- Serve: Ladle the soup into bowls and garnish with additional grated Parmesan cheese and chopped fresh parsley for a bright, fresh finish.
Notes
- The soup can be thinned out with extra chicken broth or heavy cream if it becomes too thick.
- Using room temperature cream cheese helps it melt more smoothly into the soup.
- Fresh thyme adds great flavor but can be substituted with ½ teaspoon dried thyme if needed.
- For a quicker version, rotisserie chicken can be used instead of cooking chicken breasts in the soup.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
- Gluten-free pasta can be substituted to make the soup gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
