Creamy White Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion yellow onion
- 2 teaspoons salt
- 16 ounces button mushrooms
- 3 cloves garlic cloves garlic
- 1 quart broth
- 2 cups water
- 3/4 teaspoon dried thyme
- 1 bay leaf bay leaf
- 1 pound thighs
- 8 ounces lasagna noodles
- 10 ounces baby spinach
- 4 ounces grated Parmesan cheese
- 2 cups whole milk
- Ricotta Ricotta Ricotta
- Freshly ground black pepper Freshly ground black pepper Freshly ground black pepper
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Warm a tablespoon of olive oil in a large Dutch oven or stock pot over medium heat. Add the onions and cook until translucent, about 5 minutes. Try to avoid too much browning.,Add the mushrooms and sprinkle with 1/2 teaspoon of salt. Cook until they have released their liquid and most of the liquid has evaporated, about 10 minutes.,Clear a little space in the middle of the pan and add the garlic. Cook until fragrant, 30 to 60 seconds, and then stir into the vegetables.,Simply Recipes / Mihaela Kozaric Sebrek
- Add the chicken stock, water, thyme, bay leaf, and the remaining 1 1/2 teaspoons of salt. Increase the heat to high and bring to a boil. Add the chicken. Let the soup return to a rapid simmer, then reduce the heat to medium-low.,Cook until the chicken is cooked through and pulls apart easily with a fork, 10 to 15 minutes depending on the size and thickness of your chicken pieces. Transfer the cooked chicken to a plate to cool enough to handle.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Bring the soup back to a rapid simmer. Working over the pot, break the lasagna noodles into bite-sized pieces and add to the soup. Stir in the baby spinach. Stirring occasionally, cook until the noodles are al dente and the spinach is wilted, 8 to 10 minutes.,Meanwhile, shred the chicken into small pieces with two forks.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- When the noodles and spinach are done, add the shredded chicken back to the soup and remove the thyme stems and bay leaf. Stir in the shredded Parmesan and the milk, and return the soup to a simmer. Taste the broth and add more salt or pepper if needed.,Remove from the heat and ladle into bowls. Serve with a dollop or two of ricotta and a few cracks of fresh pepper.,Refrigerate leftovers for up to 5 days and reheat gently on the stovetop or microwave.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original
