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
3 tablespoons cornstarch
15 oz can canneli beans, rinsed and rained
1 tablespoon chicken bouillon
1 tsp EACH dried parsley, dried basil
1/2 tsp EACH dried oregano, dried thyme, salt, pepper
2 bay leaves
dash- 1/4 teaspoon red pepper flakes (optional)
10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
2-3 cups half and half (may sub fat free evaporated milk)
1/2 cup heavy cream (optional)
10 oz chopped frozen baby spinach, thawed
1 cup freshly grated Parmesan cheese
shredded mozzarella cheese
freshly grated Parmesan cheese
- 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.
- Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
- Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.
*I love lasagna noodles in this recipe – they are slurpilicious! Don’t worry about them breaking evenly – you won’t notice once they cook. You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.
Source : http://carlsbadcravings.com/white-chicken-lasagna-soup-recipe/