Ingredients
- Olive oil, 2 tablespoons
- Chicken breasts, 1.5 lbs, cooked and shredded
- Garlic, 6 cloves, minced
- Onion, 1 medium, chopped
- Chicken broth, 8 cups
- Heavy cream, 1 cup
- Cream cheese, 4 oz, softened
- Lasagna noodles, 6, broken into pieces
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Pour in the chicken broth and bring to a boil.
- Step 3: Add the broken lasagna noodles to the boiling broth and cook until tender, about 8-10 minutes.
- Step 4: Stir in the shredded chicken, cream cheese, and heavy cream. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the cream cheese is melted and the soup is heated through.
- Step 5: Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup on the stovetop over medium-low heat, stirring frequently to prevent scorching.
- Garnish each bowl with a sprinkle of fresh parsley and a dollop of ricotta cheese for extra richness.
- Don't overcook the noodles; they should be al dente as they'll continue to soften in the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American