One Pot White Chicken Lasagna Soup

One Pot White Chicken Lasagna Soup

1 pound boneless skinless chicken breasts, chopped
3 tablespoons olive oil, divided
3 tablespoons butter
1 large onion, chopped
2 carrots, peeled and sliced
1 green bell pepper, chopped
4-6 cloves garlic, minced
1/3 cup flour
9-11 cups low sodium chicken broth, divided

  • Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
  • Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
  • Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.

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