Ingredients
- Olive oil: 2 tablespoons
- Chicken breasts: 1.5 pounds, cooked and shredded
- Onion: 1 medium, chopped
- Garlic: 4-6 cloves, minced
- Chicken broth: 8 cups
- Cream cheese: 4 ounces, softened
- Lasagna noodles: 6-8 ounces, broken into bite-sized pieces
- Heavy cream: 1 cup
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Step 2: Pour in the chicken broth and bring to a simmer. Add the broken lasagna noodles and cook until tender, about 8-10 minutes.
- Step 3: Stir in the shredded chicken and cream cheese until the cream cheese is fully melted and incorporated.
- Step 4: Reduce heat to low and stir in the heavy cream. Heat through, being careful not to boil.
- Step 5: Season with salt and pepper to taste. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently over low heat on the stovetop, stirring occasionally to prevent sticking.
- Garnish with a sprinkle of fresh parsley and a dollop of ricotta cheese for extra flavor and presentation.
- Don't overcook the garlic, as burnt garlic will make the soup bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American