Roasted Garlic White Chicken Lasagna Soup
Rich and creamy garlicky soup that you just have to try out this winter!
This soup reminds me so much of another recipe my family has enjoyed for many years but it has fewer vegetables and ingredients overall. AND this one has roasted garlic. So it’s kind of nice when we’re craving the other soup but want it to be a little less complicated. This is a very thick and creamy soup. We personally love garlic so this is the perfect amount of savory garlicky flavor.
What You Need:
1/2 cup garlic cloves (roasted - instructions below)
Olive oil
Salt and pepper
1 jar (16.9 oz) prepared Alfredo sauce
1 1/4 lb. boneless, skinless chicken breasts, chopped into 1-inch pieces
1 Tbsp. olive oil
1 Tbsp. all purpose flour
2 Tbsp. unsalted butter
1/2 cup onions, diced
4 cups chicken broth
2 cups half and half
1 tsp. garlic powder
1 tsp. basil
1 tsp. Italian seasoning
1/4 tsp. ground nutmeg
1/4 tsp. red pepper flakes
1/2 cup grated Parmesan cheese
10 lasagna noodles, broken into 4 pieces each and cooked
2 Tbsp. chopped parsley
Directions:
Slice the top of 1 to 2 heads of garlic to expose cloves and drizzle with olive oil. Season with salt and pepper.
Wrap garlic in foil and place on a baking sheet.
Bake in a preheated 375 degree oven for 40 to 45 minutes.
Add garlic cloves (squeeze out of garlic skin) and alfredo to a blender and blend well.
In a large pot, add 1 Tbsp. olive oil over medium-high heat.
Add chicken, season with salt and pepper, and cook for 4 to 6 minutes until done. Set aside.
Add 2 Tbsp. butter to the pot and add onions. Cook for 5 to 6 minutes until softened.
Sprinkle flour over the top and cook for an additional minute.
Slowly whisk in chicken broth and then slowly whisk in half and half.
Add prepared alfredo and seasonings.
Bring to a boil and then reduce heat to simmer for 10 minutes.
Stir in Parmesan cheese, chicken, and chopped parsley.
Add cooked lasagna noodles to serving bowls and ladle soup over the top.
Recipe from Little Spice Jar