I’m very bad at recipes. Especially soup recipes. Almost a decade ago now, I owned and operated a small bread bakery and soups soon became something of an art form to me. Feeding people is a love language. And soups–well–they say a lot. “Get better soon,” or a sigh when you get home after a long day and your house smells like home. A gentle reminder that someone was thinking of you and taking care of your needs.
Recently, I made one of my favorite soups for my coworkers and the response was everything I could’ve asked for. There’s just this unspoken message in soups that no other food really provides for me.
So with that cute backstory, I learned that I was actually quite good at making soups but quite bad at writing down my recipes. I always make them by sight, which is funny to say. “Do you mean by taste?” Nope. By sight. I know how it’ll taste by how it looks.
This month, I’m working on featuring some of my favorite soups so you can share the love of them with your own families. One day, I hope to be back in the kitchen making soup and filling bellies with good, wholesome food. But for now, I’ll settle on writing down recipes to share and baking breads occasionally.
White Chicken Lasagna Soup
Ingredients
- olive oil
- butter
- 1 onion, diced
- 4 carrots, diced or shredded
- 1 cup broccoli
- 1 tbsp minced garlic
- salt & pepper to taste
- 1/4 cup flour
- 1 tbsp parsley
- 1 tbsp oregano
- 2 chicken breasts, sliced in half lengthwise
- 6 lasagna noodles, broken
- 6 cups chicken bone broth
- 2 cups heavy cream
- 1 1/2 cups water
- 1/4 cup parmesan cheese
instructions
- Using a large pot, add olive oil and sauté onions and carrots over medium low heat until soft. Add garlic toward the end and stir. Season with salt and pepper to taste.
- Remove the vegetables and add 2+ tablespoons of butter and the sliced chicken breasts. Cook on both sides until browned and cooked all the way through.
- Remove chicken from pot and dice.
- Putting the cooked vegetables and diced chicken into the pot, add the flour and stir to coat. Add the chicken broth, water, parsley, and oregano and cover, stirring occasionally, until soup reaches a boil. Lower heat to simmer and add heavy cream.
- Add in the broken lasagna noodles and cover, stirring occasionally, until noodles are tender. Add in parmesan cheese and stir until completely melted.
- Serve and enjoy!
tips
–> I like to make soup the day before and reheat. It’s always better the next day.
–> You can add the noodles the day you’re going to eat the soup because they will soak up broth like crazy. The broth will have time to sit and marinate for a flavorful soup.
–> Add some delicious bread to go with your soup, like Rosemary bread.
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