Ultimate Creamy Roasted Garlic White Chicken Lasagna Soup: An Easy, One-Pot Family Favorite
Imagine a bowl of pure comfort: warm, hearty, and unbelievably flavorful. This Roasted Garlic White Chicken Lasagna Soup isn’t just a meal; it’s an experience. We’re talking about tender, savory mushrooms, delightful lasagna noodles, and generous chunks of protein-packed chicken, all swirled in a rich, creamy broth infused with sweet roasted garlic. It’s the kind of dish that wraps you in a warm hug, perfect for any season, any day of the year. Get ready to discover your new family-favorite soup!
There’s something truly magical about a well-made soup. It’s a culinary embrace, a bowl of warmth that nourishes both body and soul. Here at our table, every day is soup day, regardless of the weather. But among all the beloved recipes, this Roasted Garlic White Chicken Lasagna Soup has captured our hearts in a way few others have. It’s a revelation – a luxurious, velvety soup bursting with the deep, mellow flavors of roasted garlic, earthy sautéed mushrooms, and satisfying pieces of chicken, all complemented by perfectly cooked lasagna noodles.
What makes this white chicken lasagna soup stand out? Beyond its incredible taste, it’s remarkably simple to prepare. With just a little bit of preliminary chopping and dicing, you can have this flavorful meal ready to grace your dinner table tonight. In fact, we’re so confident you’ll adore it, we recommend setting aside any other dinner plans you might have! The best part? Much of this culinary masterpiece comes together in a single Dutch oven. Imagine – sautéing the mushrooms, browning the chicken, and building the rich, creamy broth, all in the same pot. It’s the ultimate expression of easy comfort food, practically cooking itself while infusing your kitchen with irresistible aromas. This isn’t just another chicken lasagna soup; it’s a streamlined, delicious experience designed for maximum flavor with minimal fuss.
Why You’ll Adore This Roasted Garlic White Chicken Lasagna Soup
- Unforgettable Flavor Profile: The star here is the roasted garlic, offering a sweet, mellow, and deeply aromatic base that elevates the entire soup. Combined with the rich Alfredo sauce and savory chicken, it creates a flavor symphony unlike any other lasagna soup.
- Creamy & Comforting Texture: This isn’t your average thin soup. Thanks to the Alfredo sauce, half and half, and a touch of flour, this soup achieves a luxuriously creamy, velvety texture that is incredibly satisfying and comforting, especially on a chilly evening.
- One-Pot Wonder: We love recipes that minimize cleanup, and this soup delivers! From sautéing the chicken and mushrooms to building the flavorful broth, most of the cooking happens in a single Dutch oven or large pot, saving you precious time and effort.
- Hearty & Filling: Packed with tender chicken, earthy mushrooms, and substantial lasagna noodles, this soup is a complete meal in itself. It’s wonderfully hearty and will leave everyone feeling satisfied and content.
- Family-Friendly Appeal: The familiar flavors of lasagna are transformed into a comforting soup format that kids and adults alike will devour. It’s an excellent way to introduce new ingredients like mushrooms in a beloved dish.
- Quick & Easy Preparation: Despite its gourmet taste, this soup comes together surprisingly fast. With a small amount of prep work, you can have a delicious homemade meal on the table in under an hour, making it perfect for busy weeknights.
Essential Ingredients for This White Chicken Lasagna Soup:
- Roasted Garlic: The secret weapon of this recipe! Roasted garlic transforms from pungent to sweet, mellow, and incredibly aromatic, infusing the entire soup with a depth of flavor that can’t be replicated with raw garlic. While many gourmet grocery stores offer roasted garlic in their deli sections for convenience – a real time-saver if you’re in a pinch – roasting your own at home is incredibly simple and rewarding. To do so, just snip off the very top of a few garlic heads to expose the cloves, drizzle them generously with a good quality olive oil, and sprinkle with a touch of sea salt. Roast them in the oven until the cloves are golden brown, supremely tender, and easily mashable with a fork. This step ensures an unparalleled rich, sweet garlic essence throughout your creamy lasagna soup.
- Alfredo Sauce: For ultimate creaminess and flavor, a high-quality store-bought Alfredo sauce is key to this white lasagna soup. You can use any brand you love, but we’ve found that this particular brand offers an exceptional flavor profile that truly elevates the dish. Whether you choose a classic Alfredo or a roasted garlic variety, it will contribute significantly to the soup’s luxurious body and taste.
- Chicken: Lean, boneless, skinless chicken breasts, diced into bite-sized pieces, provide a wonderful protein boost. We love seasoning them simply with black pepper, dried basil, and Italian seasonings while cooking to build a foundational flavor. For an even quicker option, shredded rotisserie chicken (or a “fauxtisserie” chicken you make at home) works beautifully. Just remember to add the pre-cooked chicken towards the end of the recipe to keep it tender.
- All-Purpose Flour: A small amount of all-purpose flour acts as a thickening agent, helping to create that wonderfully rich and slightly viscous texture characteristic of a hearty, creamy soup. It binds the liquids and prevents a watery broth.
- Butter: Used for sautéing, butter is essential for developing deep flavors. Sautéing the mushrooms in butter not only cooks them but also extracts their natural umami, adding an incredible savory depth to the soup as it simmers. A knob of butter also forms the base for our flavorful roux with the onions and flour.
- Mushrooms: Earthy and robust, mushrooms are a fantastic addition. We prefer baby bella or mini portobello mushrooms for their firm texture and deeper flavor, but classic button mushrooms will also work wonderfully. They add a lovely texture and an essential savory note to the creamy broth.
- Onions: Minced onions, slowly sautéed until tender and translucent, lay a crucial flavor groundwork for the soup. As they cook down and simmer in the broth, they release their natural sweetness, providing a subtle but significant aromatic foundation.
- Low Sodium Chicken Broth or Chicken Stock: This liquid forms the primary base of our soup. Whether you opt for a rich, homemade chicken stock or a convenient store-bought low sodium chicken broth, both will contribute a savory liquid element. Using low sodium allows you to control the overall saltiness of the dish more precisely.
- Half and Half: To achieve that signature silky-smooth, incredibly creamy broth, half and half is essential. It provides richness without being overly heavy. If you prefer, whole milk can be used for a slightly lighter consistency, or for an even more decadent soup, heavy cream can be used – though we recommend diluting it with some milk to prevent the soup from becoming excessively thick due to its high fat content.
- Seasonings: A well-seasoned soup is a flavorful soup! Our blend for this lasagna soup includes common but powerful aromatics: garlic powder, dried basil, and Italian seasoning for classic Italian notes, a hint of ground nutmeg to enhance creaminess and warmth, and a pinch of red pepper flakes to add a subtle, warming kick. Feel free to adjust these to your personal taste.
- Pasta: While broken lasagna noodles are the traditional choice and wonderfully capture the “lasagna” essence in soup form, you have plenty of creative alternatives! Consider other hearty pasta shapes like macaroni, mafalda corta (mini lasagna noodles), fusilli, rotini, or medium shells. For an extra special touch, you could even use cheese-filled tortellini or fresh spinach-and-ricotta ravioli to transform this into an even more indulgent meal.
- Parmesan Cheese: A generous sprinkle of freshly grated Parmesan cheese at the end is non-negotiable! It melts into the hot soup, lending a fantastic salty, nutty, and umami-rich finish that perfectly complements the creamy, savory flavors.
How to Create Your Creamy White Chicken Lasagna Soup:
- Prepare the Roasted Garlic Alfredo Base: Begin by creating the foundational creamy garlic sauce. In a blender, combine your tender roasted garlic cloves with the store-bought Alfredo sauce. Blend until the mixture is completely smooth and uniform. This step ensures that the delightful roasted garlic flavor is evenly distributed throughout the soup, creating a velvety base. While some pre-made roasted garlic Alfredo sauces are available, blending your own ensures a much more robust and authentic roasted garlic taste, as jarred versions often have a milder profile. This quick blend is key to achieving that signature, deep flavor.
- Sauté the Chicken: Heat a drizzle of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add your diced boneless, skinless chicken breast pieces to the hot oil. Cook for about 4-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides and cooked through. Season generously with a pinch of salt and black pepper while it cooks. Once done, remove the cooked chicken from the pot and set it aside on a plate; we’ll add it back later to keep it tender.
- Sauté the Mushrooms: Add one tablespoon of butter to the same pot you used for the chicken. Once the butter has melted and is shimmering, add the sliced mushrooms. Sauté them for approximately 5-6 minutes, or until they have released their moisture, browned nicely, and are tender. This browning step is crucial as it enhances their earthy, umami flavor. Once sautéed, remove the mushrooms and add them to the plate with the cooked chicken.
- Build the Flavorful Broth: Add the remaining two tablespoons of butter to the pot. Once melted, add the minced onions and sauté them gently for about 5-6 minutes until they become tender and translucent. Next, sprinkle the all-purpose flour over the softened onions. Using a wooden spoon, stir constantly and scrape any browned bits from the bottom of the pot (this is called deglazing, and it adds incredible flavor!). Cook the flour for about one minute to remove the raw flour taste. Slowly pour in the chicken broth in a steady stream while continuously whisking to prevent any lumps from forming. Then, slowly add the half and half, whisking until fully incorporated. Finally, pour in your prepared roasted garlic Alfredo mixture. Season the soup with a pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes. Stir well to combine all the beautiful flavors.
- Simmer and Finish: Bring the soup to a gentle simmer over medium heat, stirring occasionally. Once it just begins to bubble, reduce the heat to low and let it gently simmer for about 10 minutes to allow the flavors to meld and deepen. After simmering, stir in the grated Parmesan cheese until it melts and fully incorporates into the creamy broth. Add the cooked chicken, sautéed mushrooms, and fresh chopped parsley back into the pot. Taste the soup and adjust the seasonings, adding more salt, pepper, or red pepper flakes if desired. For serving, you can either add the cooked lasagna noodles directly to the soup pot just before serving, or, for best texture and to manage leftovers, portion the noodles into individual bowls and then ladle the hot, creamy soup over them. Serve warm and enjoy!
Frequently Asked Questions About This Delicious Recipe
Roasted garlic is truly the star of this soup, lending a sweet, mellow, and complex flavor that’s hard to beat. For convenience, many gourmet deli counters at local grocery stores sell pre-roasted garlic, which is a fantastic time-saver if you’re in a rush. While it might be a bit pricier than roasting your own, the convenience is often worth it. Alternatively, you can opt for a jar of roasted garlic Alfredo sauce to save a step, but please be aware that the roasted garlic flavor in most jarred sauces tends to be much milder and less pronounced than freshly roasted garlic. For the most robust flavor, we highly recommend using freshly roasted garlic, whether store-bought or homemade.
Making roasted garlic is surprisingly simple! To begin, position a rack in the center of your oven and preheat it to 375ºF (190ºC). Take whole heads of garlic and slice off about a quarter-inch from the top to expose the individual cloves. You can also peel off some of the outer papery layers, but leave enough to hold the head together. Place the garlic heads on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with a good pinch of salt and black pepper. Wrap the garlic tightly in the foil, creating a sealed packet. Place this packet on a baking sheet and roast in the preheated oven for 45-55 minutes, or until the garlic cloves are deeply golden, incredibly soft, and easily mashable with a fork. For this recipe, you’ll need about 5-6 heads of garlic to yield half a cup of roasted cloves.
While it might seem convenient to cook the noodles directly in the soup, for the absolute best results and texture, we highly recommend cooking the lasagna noodles in a separate pot of boiling, salted water until al dente. Adding them directly to the soup can lead to several issues: the noodles will absorb a significant amount of the creamy broth, potentially making the soup too thick or diminishing its rich consistency, and they can release excess starch, altering the soup’s texture and clarity. Furthermore, if you anticipate having leftovers, storing the noodles separately prevents them from becoming overly soft and mushy when reheated. Simply add cooked noodles to individual bowls before ladling in the hot soup for a perfect bite every time.
Ground nutmeg adds a subtle warmth and a classic, comforting depth to creamy sauces, which is why it’s a traditional addition to many lasagna and Alfredo recipes. However, if you’re not a fan of its distinct flavor, or if you simply prefer to omit it, feel free to leave it out of the recipe entirely. The soup will still be incredibly delicious with the other seasonings!
This hearty Roasted Garlic White Chicken Lasagna Soup is substantial enough to be a complete meal on its own, but it pairs beautifully with a few simple accompaniments. Who doesn’t love a slice of crispy, cheesy garlicbread or warm crusty bread for dipping into that luscious, creamy broth? A fresh, vibrant salad also offers a perfect contrast; we particularly enjoy a good kale crunch salad or a simple green salad with a light vinaigrette on the side to balance the richness of the soup.
If you like this recipe, you might also enjoy these comforting dishes:
- Lazy Ravioli Skillet Lasagna
- Comforting One Pot Lasagna Soup
- My Favorite All Purpose Meat Sauce Recipe
- Instant Pot Chicken Wild Rice Soup
- Creamy Cozy Chicken Pot Pie Soup
Roasted Garlic White Chicken Lasagna Soup
10 minutes
35 minutes
45 minutes
Indulge in the ultimate comfort with this Roasted Garlic White Chicken Lasagna Soup! This hearty and soul-warming bowl is brimming with tender, savory mushrooms, broken lasagna noodles, and generous pieces of protein-packed chicken, all swirled in a rich, velvety broth infused with sweet roasted garlic. It’s a guaranteed crowd-pleaser and family favorite, delivering gourmet flavor with surprising ease!
Ingredients
- ½ cup roasted garlic cloves (see notes for preparation or store-bought options)
- 1 (16.9-ounce) jar prepared Alfredo sauce (your favorite brand)
- 1 ¼ pound boneless skinless chicken breasts, (chopped into 1-inch pieces)
- 1 tablespoon EACH: olive oil AND all-purpose flour
- 3 tablespoons unsalted butter
- 4 ounces fresh mushrooms, thinly sliced (baby bella or mini portobello recommended)
- ½ cup yellow or white onions, finely minced
- 4 cups low sodium chicken stock (or chicken broth)
- 2 cups half and half (or whole milk for a lighter version)
- 1 teaspoon EACH: garlic powder, dried basil AND Italian seasoning
- ¼ teaspoon EACH: ground nutmeg AND red pepper flakes (add more to taste for extra warmth)
- ½ cup freshly grated parmesan cheese
- 10 lasagna noodles, broken into 4 pieces each (cooked al dente in separate pot)
- 2 tablespoons fresh chopped parsley, for garnish and serving
Instructions
- PREPARE GARLIC ALFREDO: In a blender, combine the soft, sweet roasted garlic cloves with the jar of Alfredo sauce. Blend until the mixture is completely smooth and no lumps of garlic remain. Set this flavorful roasted garlic Alfredo sauce aside.
- SAUTE CHICKEN & MUSHROOMS: Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Add the diced chicken pieces, seasoning them with a generous pinch of salt and black pepper. Cook for 4-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Remove the chicken to a clean plate and set aside. Next, add 1 tablespoon of butter to the same pot. Once melted, add the sliced mushrooms. Sauté for approximately 5-6 minutes until they are golden brown and tender. Remove the sautéed mushrooms and add them to the plate with the cooked chicken.
- CREATE THE SOUP BASE: Add the remaining two tablespoons of butter to the pot. Once melted, add the minced onions and cook for about 5-6 minutes until they are tender and translucent. Sprinkle the all-purpose flour over the softened onions and stir continuously with a wooden spoon for 1 minute to cook out the raw flour taste, scraping any browned bits from the bottom of the pot. Gradually whisk in the chicken broth in a slow, steady stream until fully incorporated and smooth. Then, slowly whisk in the half and half. Pour in the prepared roasted garlic Alfredo mixture, stirring to combine. Season the soup with an additional pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes. Increase the heat slightly and allow the soup to come to a gentle boil, then reduce the heat to a low simmer. Let it gently simmer for 10 minutes, allowing the flavors to meld beautifully. Finally, stir in the grated Parmesan cheese until melted, along with the cooked chicken, sautéed mushrooms, and fresh chopped parsley. Taste and adjust with additional salt or seasonings if needed. For serving, you can either add the cooked lasagna noodles directly to the pot, or, if you’re expecting leftovers, serve the noodles in individual bowls and ladle the creamy soup over them. Serve warm and savor every comforting spoonful!
Notes
- For maximum convenience and time-saving, we highly recommend using store-bought roasted garlic for this recipe. It truly cuts down on preparation time without sacrificing flavor! However, if you’re a purist or enjoy the process, roasting your own garlic at home will yield equally delicious results, though it will extend the total preparation time.
- To roast your own garlic: Preheat your oven to 375ºF (190ºC) with a rack in the center. Carefully slice off the top of 5-6 heads of garlic, just enough to expose the cloves, and remove any loose papery outer layers. Place them on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with a pinch of salt and pepper. Wrap the garlic heads tightly in the foil and place on a baking sheet. Roast for 40-45 minutes, or until the cloves are tender, sweet, and golden. This amount should yield roughly ½ cup of roasted garlic. Any leftover cloves can be easily frozen for future use in other recipes!
- Make Ahead & Storage: This soup tastes even better the next day! You can prepare the entire soup (without adding the noodles) and store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, reheat gently on the stovetop, adding a splash of chicken broth or milk if it’s too thick. Cook the noodles fresh when reheating to maintain their best texture.
- Variations: Feel free to customize! Add a handful of fresh spinach at the end for extra greens, or a pinch of dried oregano for another layer of Italian flavor. For a vegetarian option, simply omit the chicken and use vegetable broth, perhaps adding cannellini beans or extra mushrooms for bulk.
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