One Pot White Chicken Lasagna Soup

What you need:

• 1 lb. boneless, skinless chicken breasts, chopped
• 3 Tbsp. olive oil, divided
• 3 Tbsp. unsalted butter
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 1 green bell pepper, diced
• 4 to 6 cloves minced garlic
• 1/3 cup all purpose flour
• 9 to 11 cups chicken broth, divided
• 3 Tbsp. cornstarch
• 1 can (14 oz) cannelini beans, rinsed and drained
• 1 Tbsp. chicken bouillon
• 1 tsp. dried parsley
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 bay leaves
• 1/4 tsp. red pepper flakes
• 10 uncooked lasagna noodles, broken into 1 to 2 inch pieces
• 2 to 3 cups half and half
• 1/2 cup heavy cream
• 10 oz. frozen chopped baby spinach, thawed
• 1 cup Parmesan cheese
• Shredded mozzarella, for garnish

Directions:

1. In a stockpot, heat 1 Tbsp. olive oil over medium high heat. Add chicken and cook until almost cooked through, then remove to a plate.
2. Melt all butter with remaining 2 Tbsp. olive oil over medium high heat. Add onion and carrot and cook for 3 minutes, stirring occasionally.
3. Add bell pepper and garlic and cook for 1 minute.
4. Sprinkle with flour and cook for 3 minutes while stirring.
5. Reduce heat to low and slowly stir in 8 cups chicken broth.
6. In 1 cup of chicken broth, add 3 Tbsp. cornstarch and whisk well. Then add to soup.
7. Add chicken, beans, chicken bouillon, remaining spices, and lasagna noodles.
8. Bring to a boil over medium-high heat, then reduce heat to low to simmer until lasagna noodles are cooked al dente, stirring often to prevent sticking, about 20 to 30 minutes.
9. Discard bay leaves, then add 2 cups half and half, heavy cream, and spinach. Heat through.
10. Add Parmesan and stir until melted.
11. Add additional half and half or broth for a thinner soup.
12. Season with salt and pepper and serve topped with mozzarella.

Recipe from Carlsbad Cravings

Posted on Fantastical Sharing of Recipes