Description

This creamy white chicken lasagna soup is a comforting and hearty dish that combines tender shredded chicken, crispy candied bacon, and broken lasagna noodles in a rich, cheesy broth. Enhanced with kale for a touch of green and seasoned with classic Italian spices, it’s a perfect warm meal ready in about 45 minutes, serving six.

Ingredients

Scale

Meat and Dairy

2 cups cooked shredded organic chicken breasts
6 strips candied bacon
1 cup organic heavy cream
1½ cups grated mozzarella cheese
1 cup grated parmesan cheese

Pasta and Vegetables

8–9 broken lasagna noodles
Chopped kale (about 1 cup)
1 chopped onion
2 cloves garlic, minced

Liquids

5 cups organic chicken stock
¼ cup white wine

Fats and Oils

1 tablespoon olive oil
1 tablespoon butter

Seasonings and Others

1 teaspoon Italian seasoning
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
2 tablespoons all-purpose flour

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Instructions

Cook the Candied Bacon: In a large pot over medium heat, cook the candied bacon strips until crispy. Remove and place them on paper towels to drain excess fat.
Sauté Aromatics: Using the same pot, add olive oil and butter, heating over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant.
Add Seasonings: Stir in Italian seasoning, salt, black pepper, smoked paprika, and garlic powder. Mix well to evenly coat the aromatics with the spices.
Create the Roux and Add Stock: Sprinkle the all-purpose flour into the pot, stirring constantly to form a roux. Gradually whisk in the chicken stock to avoid lumps, creating a smooth base for the soup.
Incorporate Cream and Wine: Pour in the heavy cream and white wine. Allow the mixture to simmer gently until it thickens slightly, enhancing the soup’s creamy texture.
Cook Noodles and Chicken: Add the broken lasagna noodles and shredded chicken to the pot. Cook until the noodles are tender, usually about 10-12 minutes.
Finish with Cheese and Kale: Stir in the grated mozzarella cheese, parmesan cheese, and chopped kale. Continue heating until the cheese melts completely and the kale wilts, creating a rich, flavorful finish.

Notes

For a thicker soup, allow it to simmer a bit longer after adding the cream and wine.
The white wine can be substituted with extra chicken stock if preferred.
Adjust seasoning according to taste before serving.
Serve immediately for best texture, especially to keep the noodles from becoming mushy.