Last October, my cousin dropped by unexpectedly with her three energetic kids right during that awkward pre-dinner hour when everyone’s hungry but I hadn’t started cooking yet. I rummaged through the fridge and pantry, pulling out leftover roast chicken, half a box of lasagna noodles, and some ricotta. What emerged from that kitchen scramble has since become our most requested cold-weather meal. The kids actually cheer when they hear we’re having it, and my cousin now makes it weekly for her own family.
What I love about this dish is how it captures everything wonderful about traditional lasagna—the rich layers, the creamy cheese, the hearty satisfaction—but transforms it into a cozy, spoonable comfort that comes together in one pot. You get all the flavor without the assembly work and long baking time. It’s become my go-to for potlucks, sick days, and those evenings when only a big bowl of warmth will do. If you’re looking for another comforting dessert option, you should try our delicious peach cake recipe for a sweet finish to any meal.
Recipe Overview
Cuisine: American-Italian Fusion
Category: Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
What You’ll Need
When I’m shopping for this recipe, I’ve learned that quality chicken broth makes a noticeable difference. I look for low-sodium versions so I can control the salt level myself. For the cheeses, don’t feel pressured to buy the most expensive brands—the melty, creamy magic happens regardless, though I do splurge on fresh basil when it’s available.
You’ll need a large Dutch oven or heavy-bottomed pot for even cooking, a wooden spoon for stirring, and measuring cups and spoons. For serving, I prefer wide, shallow bowls that let the steam release gently and show off all the beautiful ingredients.
INGREDIENTS
There’s something therapeutic about lining up all my ingredients before starting. The colorful vegetables, the fragrant herbs, the various cheeses—it feels like assembling a puzzle where every piece contributes to the final masterpiece. I once forgot to prep everything first and ended up burning the garlic while frantically shredding chicken. Lesson learned!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs
- 6 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 cup ricotta cheese
- Salt and black pepper to taste
- Fresh basil for garnish
PREPARATION
If you’re new to making soups like this, here’s something that might help: the first time I made it, I was so worried about overcooking the noodles that I undercooked them. The trick is to taste test a noodle piece about 12 minutes in—it should be tender but still have a slight bite. The residual heat will continue cooking them even after you turn off the stove. If you enjoy hearty soups, you’ll love our Outback-inspired potato soup with chicken and bacon for another comforting option.
- Heat olive oil in your large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant—be careful not to burn it!
- Add chicken thighs and cook until browned on both sides, about 3-4 minutes per side.
- Pour in chicken broth and crushed tomatoes, then stir in dried basil and oregano. Bring to a simmer.
- Once simmering, add broken lasagna noodles and cook for 15 minutes, stirring occasionally to prevent sticking.
- Remove chicken thighs and shred using two forks, then return to the pot.
- Reduce heat to low and stir in heavy cream, mozzarella, and Parmesan until cheeses melt.
- Season with salt and pepper to your preference.
- Serve hot, topped with a dollop of ricotta and fresh basil leaves.
NUTRITION INFORMATION
- Calories: 385
- Carbohydrates: 28g
- Protein: 24g
- Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 890mg
- Fiber: 3g
- Sugar: 6g
Making It Your Own
One of the beauties of this recipe is how adaptable it is. My neighbor adds spinach during the last five minutes of cooking, while my sister swears by a pinch of red pepper flakes for subtle heat. If you prefer a thicker consistency, you can mash some of the cooked noodles against the side of the pot—this releases their starch and naturally thickens the broth. For a vegetable boost, I sometimes stir in chopped zucchini or mushrooms when sautéing the onions.
Storage and Reheating Tips
The soup thickens considerably as it cools and the noodles continue absorbing liquid. When reheating leftovers, you’ll likely need to add a splash of broth or water to return it to the perfect soupy consistency. It freezes beautifully for up to three months, though I recommend slightly undercooking the noodles if planning to freeze. The cheeses might separate slightly upon thawing, but a good stir will bring everything back together.
Perfect Pairings
Around here, we love serving this soup with garlic bread for dipping—the crisp, buttery bread contrasts wonderfully with the creamy pasta. A simple green salad with tangy vinaigrette cuts through the richness beautifully. For wine lovers, a medium-bodied Chianti complements the tomato base without overpowering the delicate creaminess. If you’re looking for another hearty main dish, try our hearty hobo casserole with ground beef and potatoes for a satisfying family meal.
Creamy Chicken Lasagna Soup – A Family Favorite Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Creamy Chicken Lasagna Soup – A Family Favorite Recipe!
Nutrition Information
FREQUENTLY ASKED QUESTIONS
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, though I find thighs stay more tender in the soup. If using breasts, reduce cooking time by 2-3 minutes per side when browning to prevent dryness.
What if I don’t have lasagna noodles?
No problem—any short pasta works wonderfully. I’ve used farfalle, penne, and even broken spaghetti in a pinch. Adjust cooking time according to package directions for your chosen pasta shape.
How can I make this vegetarian?
Simply omit the chicken and use vegetable broth. I like adding canned white beans or meatless crumbles for protein. The creamy elements and hearty noodles make it satisfying even without meat.
Conclusion
This creamy chicken lasagna soup has earned its place as a family favorite through countless cozy dinners and shared moments around the table. It’s the kind of meal that fills your kitchen with the most incredible aromas and brings everyone running. Whether you’re cooking for a crowd or meal prepping for the week ahead, this dish delivers comfort in every spoonful. I’d love to hear how it turns out in your kitchen!