Broccoli Cheddar Lasagna Soup
A delightful twist on traditional lasagna, this creamy soup is packed with broccoli, cheddar cheese, and chicken for a comforting meal.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 piece yellow onion, diced
- 2 teaspoons garlic paste
- 3 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
Vegetables and Protein
- 1 cup shredded carrots
- 2 cups broccoli florets, finely chopped
- 2 cups shredded rotisserie chicken
- 8 pieces lasagna noodles, broken
Creamy Base
- 1 1/2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- Salt to taste
Instructions
Preparation
- In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Stir in the garlic paste and flour, cooking for 1-2 minutes until well combined.
Cooking
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer.
- Add shredded carrots and broccoli florets, allowing them to cook for about 5 minutes.
- Mix in the shredded chicken and broken lasagna noodles. Let it simmer for 10-12 minutes until the noodles are tender.
- Stir in the milk, cheddar cheese, onion powder, black pepper, paprika, dried parsley, and salt to taste. Allow the cheese to melt completely before serving.
Notes
Enhance flavor by adding a pinch of nutmeg or more spices. Customize with your favorite vegetables such as spinach or bell peppers. Serve with a dollop of sour cream for extra creaminess. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Allow soup to cool completely before freezing for up to 3 months.