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short broad ruffled lasagna noodle pieces, cooked shredded chicken and wilted spinach in creamy white soup with one small soft ricotta dollop in an ordinary bowl, with no tomato or garnish
Melissa Hart

White Chicken Lasagna Soup

Broken lasagna noodles give this white soup the recognizable shape of the baked dinner, while rotisserie chicken supplies the protein without a separate poaching stage. Keep the noodle pieces small enough to eat with a spoon. A light flour-thickened broth carries milk, spinach and chicken, then ricotta goes into the bowls as a soft dollop instead of being whisked away. Let that dollop warm in the soup before stirring a little into each bite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 2 tbsp all-purpose flour
  • 6 cups low-sodium chicken broth
  • 6 oz regular dry lasagna noodles broken into 1 1/2-inch pieces
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup whole milk
  • 3 cups cooked shredded rotisserie chicken skin and bones removed
  • 4 oz baby spinach
  • 1/3 cup finely grated Parmesan
  • 1/2 cup whole-milk ricotta

Method
 

  1. Melt butter in a 6-quart pot over medium heat. Cook onion for 5 minutes, then garlic for 30 seconds.
  2. Stir in flour for 1 minute. Gradually whisk in broth until smooth, then bring to a simmer.
  3. Add broken lasagna noodles, salt and pepper. Simmer uncovered for 12 to 15 minutes, stirring frequently to separate the flat pieces, until noodles are tender.
  4. Stir in milk and chicken and heat gently for 3 to 4 minutes until chicken reaches 165°F. Fold in spinach for 1 minute until wilted.
  5. Switch off the heat and stir in Parmesan. Divide among 6 bowls and add one-sixth of the ricotta to each as a small dollop.