The coziest, creamiest, most comforting soup! This roasted garlic white chicken lasagna soup is sure to be a hit with the whole family! And it’s quite quick to put together too!
- ½ cup roasted garlic cloves (see notes)
- 1 (16.9-ounce) jar prepared Alfredo sauce
- 1 ¼ pound boneless skinless chicken breasts, (chopped into 1-inch pieces)
- 2 cups half and half (or whole milk)
- 1 teaspoon EACH: garlic powder, dried basil AND Italian seasoning
- 1 tablespoon EACH: olive oil AND all-purpose flour
- 3 tablespoons butter
- 4 ounces mushrooms, sliced
- ½ cup onions, minced
- 4 cups chicken stock (or broth)
- ¼ teaspoon EACH: ground nutmeg AND red pepper flakes (more to taste)
- ½ cup grated parmesan cheese
- 10 lasagna noodles, broken into 4 pieces each (cooked)
- 2 tablespoons chopped parsley, for serving
- BLEND: Add the Alfredo sauce and the roasted garlic to a blender and blend until completely smooth; set aside.
- SAUTE: Add the oil to large pot or dutch oven over medium-high heat. Add the chicken and cook for 4-6 minutes, seasoning with a big pinch of salt and pepper until the chicken is cooked; remove to a plate, set aside for later. Add 1 tablespoon of butter to the same skillet, allow it to melt then add the mushrooms and sauté them for roughly 5-6 minutes or until the mushrooms brown; remove to the same plate as the chicken.
- SOUP: Add the remaining two tablespoons of butter to the pot and add in the onions, allow them to sauté and sweat for about 5-6 minutes or until translucent. Sprinkle the flour over the onions and stir and allow the flour to cook for 1 minute. Whisk in the chicken broth in a slow steady stream. Then, do the same with the half and half. Pour in the prepared roasted garlic mixture, season with a pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes. Allow the soup to come to just reach a boil, then reduce the heat so that it just gently simmers; let simmer for 10 minutes. Stir in the parmesan cheese and the cooked chicken, mushrooms, and chopped parsley. Taste and adjust with additional salt if needed. You can also add the lasagna noodles directly to the pot, or if you’ll anticipating leftovers, serve them in bowls and top with soup. Serve warm!
- I used and suggest using store-bought roasted garlic for this recipe as it saves a ton of time! However, if you decide to roast your own garlic for this recipe, know that it will certainly take longer than the time listed — but will be equally delicious either way 🙂
- To roast your own garlic: position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose the cloves and peel off as many out layers of the garlic as possible. Drizzle with olive oil and a big pinch of salt and pepper. Wrap the garlic in a piece of aluminum foil and place the oil on a baking sheet and roast in the oven for 40-45 minutes or until garlic is tender. I suggest roasting about 5-6 heads to make up 1/2 a cup. Leftover cloves can always be frozen but you don’t want to be left with less than 1/2 a cup after all of that roasting!