Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can (15 ounces) ricotta cheese
- 2 cups uncooked lasagna noodles broken
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chicken and cook until browned, about 5-7 minutes.
- Remove chicken and set aside. In the same pot, add onions and garlic, sauté until translucent.
- Pour in chicken broth and bring to a boil.
- Add broken lasagna noodles and cook according to package directions.
- Once noodles are cooked, return chicken to the pot and stir in ricotta cheese.
- Top with mozzarella cheese and season with Italian seasoning, salt, and pepper.
- Simmer for 10 more minutes, allowing flavors to meld.
- Serve hot and enjoy!
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- For a cheesy crust, broil the soup with extra mozzarella on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: White Chicken Lasagna Soup, Comfort Food, Soup Recipe