Ingredients
CHICKEN:
- 1 pound chicken breast (about 2 large breasts)
- 2 tablespoons olive oil, plus more for pan
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
SOUP:
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1½ cups half and half or heavy cream
- 1½ cups whole milk
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- Dash of nutmeg
- Dash of dried mustard
- Dash of cayenne, to taste
- 8 to 9 ounces lasagna sheets, broken into pieces
- 2 tablespoons parsley, finely chopped
- ¼ to ⅓ cup freshly grated parmesan
- 2 tablespoons basil, chopped
- ⅓ cup shredded mozzarella, more to taste
- 1 to 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
MARINATE AND COOK CHICKEN
- In a small bowl, whisk together olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt, and black pepper.
- Add chicken breasts to a large bowl, pour the marinade over them, and toss until evenly coated.
- Heat a drizzle of oil in a large pot or Dutch oven over medium heat.
- Sear the chicken for 5 to 6 minutes per side, until golden and fully cooked through.
- Transfer to a plate and let it cool slightly, then chop into bite-sized chunks. Set aside until ready to add later.
MAKE THE SOUP BASE
- In the same pot over medium heat, melt the butter and sauté minced garlic for 1 minute, until fragrant and lightly golden.
- Pour in chicken broth, cream or half and half, and milk, stirring to combine.
- Add Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard, and cayenne.
- Bring to a gentle simmer over low-medium heat to let the flavors meld together.
COOK THE PASTA
- Break lasagna sheets into smaller pieces and add them directly to the simmering soup.
- Stir occasionally to prevent sticking and cook for 12 to 14 minutes, or until the noodles are tender and silky.
FINISHING TOUCHES
- Add the chopped chicken back into the pot along with parmesan, mozzarella, parsley, and basil.
- Stir until the cheeses melt and the soup turns creamy.
- Taste and adjust seasoning as needed.
- Serve warm and enjoy!
OPTIONAL: THICKEN THE SOUP
- If you prefer a thicker consistency, ladle out 1 cup of the soup into a separate bowl.
- Whisk in flour until smooth, then pour the mixture back into the pot.
- Stir and let it simmer briefly until the soup slightly thickens.
Tips & Notes
Q: Can I use rotisserie chicken?
A: Yes! Shredded rotisserie chicken works perfectly and cuts down prep time.
Q: Can I make this ahead?
A: For best results, store the soup and noodles separately. Combine before reheating to keep the noodles from soaking up too much broth.
Q: Can I use other pasta shapes?
A: Absolutely. Bowtie, broken fettuccine, or any wide noodles work great if you don’t have lasagna sheets.