Quick & Easy Chicken Lasagna Soup
Quick & easy chicken lasagna soup is a perfect combination of hearty but not heavy with cream, and is ready to be piping hot and delicious on your table in 30 minutes.
Servings 6 servings
- 1 tbsp olive oil
- 1 lb ground chicken
- 1/2 cup diced onion
- 1 carrot, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 2 tbs flour
- 8 cups chicken broth
- 2 cups dry mafalda noodles (or 8 regular lasagna noodles broken up)
- 2 tbs Italian seasoning
- 2 cups cottage cheese
- 1 cup shredded mozzarella
- 1/2 cup fresh grated Parmesan
- 2 handfulls ripped spinach
- salt & pepper to taste
Heat the oil in a large stock pot on medium heat.
Once the oil is heated, add the ground chicken and break it up as it cooks.
Once the chicken is broken up, add the onion, carrot, celery, garlic, and Italian seasoning. Saute for 2-3 minutes until the onion is translucent.
Add the flour to the meat and veggie mixture and mix to combine.
Add the broth and turn up the heat until the soup gets to a boil.
Return to medium heat and add the noodles.
Simmer for 20 minutes until the noodles are cooked.
Remove the soup from heat and stir in the spinach and cheeses.
Store in the fridge (after cooling) for up to 4 days. Do not freeze.
Calories: 434kcal | Carbohydrates: 28g | Protein: 41g | Fat: 13g