Roasted Garlic White Chicken Lasagna Soup
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The coziest, creamiest, most comforting soup! This roasted garlic white chicken lasagna soup is sure to be a hit with the whole family! And it’s quite quick to put together too!
I heart soups.
But I don’t think I’ve loved another soup as much as I love today’s roasted garlic white chicken lasagna soup in a long, long time. It’s creamy, creamy, creamy and it’s loaded with roasted garlic, sautéed mushrooms, and of course, lasagna noodles. Plus, it takes no time to put together so you with very little prep; you can put it together for dinner tonight!
Drop all of your dinner plans and please making my white chicken lasagna soup tonight — so many reasons why I love it. Today’s white chicken lasagna soup is inspired by a spinach and mushroom pasta bake that I served at our housewarming party about two years ago. It was a tale of white sauce, roasted garlic, sautéed onions, spinach, mushrooms, and cavatappi pasta. The crowd went wild! No, seriously. Even though we had plenty of dishes to enjoy, everyone — meat eaters and otherwise, unanimously agreed that the pasta bake was the star of the show!
And though I still haven’t shared that pasta recipe with you (wonder why that is?) I’m bringing you a roasted garlic chicken soup that’s just as good in my opinion.
WHAT INGREDIENTS DO I NEED FOR WHITE CHICKEN LASAGNA SOUP?
- roasted garlic
- Alfredo sauce
- all-purpose flour
- chicken broth (or stock)
- half and half
- lasagna noodles
Now, of course, you don’t have to use lasagna noodles if you don’t want to. Elbow macaroni, egg noodles, or anything along those lines are all game for this chicken lasagna soup recipe.
WHAT KIND OF ALFREDO SAUCE DO I NEED TO USE?
I suggest using any jarred Alfredo sauce that you usually like. Remember, it’s the base of our soup so if you didn’t like it on its own, you may not like it in the soup. Usually, I’m not one to use jarred sauces. You know that I love to make it from scratch if and when possible. But there are days when this isn’t possible. In those cases, I suggest keeping a good quality sauce in your pantry.
My personal favorite? Trader Joe’s Alfredo sauce. It’s the only one I use!
WHAT IF I DON’T HAVE TIME TO ROAST GARLIC? WHAT DO I DO?
I’m not going to lie, the number of times I test a recipe before putting it up online makes it impossible for me to things like roast garlic each time I make this. In those cases, I love going to the deli counter of my local grocery store and filling up on roasted garlic from the bar. It’s a little more expensive to do this than to roast garlic at home, but if you’re crunched for time, or don’t feel like going through all of that, grab it from the bar!
CAN I ROAST MY OWN GARLIC FOR WHITE CHICKEN LASAGNA SOUP?
Of course, you can! Position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose the cloves and peel off as many out layers of the garlic as possible. Drizzle with olive oil and a big pinch of salt and pepper. Wrap the garlic in a piece of aluminum foil and place the oil on a baking sheet and roast in the oven for 40-45 minutes or until garlic is tender. I suggest roasting about 5-6 heads to make up 1/2 a cup. Leftover cloves can always be frozen, but you don’t want to be left with less than 1/2 a cup after all of that roasting!
IS IT A GOOD IDEA TO BOIL THE NOODLES IN THE WHITE CHICKEN LASAGNA SOUP ITSELF?
For this recipe, I prefer to boil the noodles separately. The texture comes out a little weird since this soup is partially cream or milk based. For best results, I suggest cooking the noodles in a separate pan and storing them separately as well if you have any leftovers.
WHAT IF I DON’T LIKE NUTMEG, CAN I USE SOMETHING ELSE IN CHICKEN LASAGNA SOUP?
I understand not everyone is a fan of nutmeg, and if that’s the case for you, feel free to omit it from the recipe. However, this is a very tiny amount, and it’s only there to help boost the other flavors. If you like nutmeg, feel free to use up to 1/2 teaspoon, that’s what we do, and we love it that way!
WHY DO WE BLEND THE ALFREDO SAUCE AND ROASTED GARLIC?
I find that blending the Alfredo sauce and the roasted garlic together is the ideal way to help distribute the flavors evenly across the soup base. All of those flavors hug the chicken, noodles, and mushrooms and it’s so so good that way!
HOW CAN I MAKE THIS WHITE CHICKEN LASAGNA SOUP EVEN FASTER?
If you’re looking for more ways to get this soup on the table faster, feel free to use 2 1/4 cups of shredded rotisserie chicken instead of cooking the chicken here. Just add it in when you add the mushrooms back to the pot!
And that’s it! I love this recipe because there’s minimal chopping involved, the mushrooms and onions are all you need to chop, and the rest of this is pretty quick to pull together.
I hope you’ll give this one a go, and I hope the people in your life love it as much as the ones in mine did! 🙂
- ½ cup roasted garlic cloves (see notes)
- 1 (16.9-ounce) jar prepared Alfredo sauce
- 1 ¼ pound boneless skinless chicken breasts, (chopped into 1-inch pieces)
- 1 tablespoon EACH: olive oil AND all-purpose flour
- 3 tablespoons butter
- 4 ounces mushrooms, sliced
- ½ cup onions, minced
- 4 cups chicken stock (or broth)
- 2 cups half and half (or whole milk)
- 1 teaspoon EACH: garlic powder, dried basil AND Italian seasoning
- ¼ teaspoon EACH: ground nutmeg AND red pepper flakes (more to taste)
- ½ cup grated parmesan cheese
- 10 lasagna noodles, broken into 4 pieces each (cooked)
- 2 tablespoons chopped parsley, for serving
- BLEND: Add the Alfredo sauce and the roasted garlic to a blender and blend until completely smooth; set aside.
- SAUTE: Add the oil to large pot or dutch oven over medium-high heat. Add the chicken and cook for 4-6 minutes, seasoning with a big pinch of salt and pepper until the chicken is cooked; remove to a plate, set aside for later. Add 1 tablespoon of butter to the same skillet, allow it to melt then add the mushrooms and sauté them for roughly 5-6 minutes or until the mushrooms brown; remove to the same plate as the chicken.
- SOUP: Add the remaining two tablespoons of butter to the pot and add in the onions, allow them to sauté and sweat for about 5-6 minutes or until translucent. Sprinkle the flour over the onions and stir and allow the flour to cook for 1 minute. Whisk in the chicken broth in a slow steady stream. Then, do the same with the half and half. Pour in the prepared roasted garlic mixture, season with a pinch of salt, garlic powder, Italian seasoning, ground nutmeg, and red pepper flakes. Allow the soup to come to just reach a boil, then reduce the heat so that it just gently simmers; let simmer for 10 minutes. Stir in the parmesan cheese and the cooked chicken, mushrooms, and chopped parsley. Taste and adjust with additional salt if needed. You can also add the lasagna noodles directly to the pot, or if you’ll anticipating leftovers, serve them in bowls and top with soup. Serve warm!
- I used and suggest using store-bought roasted garlic for this recipe as it saves a ton of time! However, if you decide to roast your own garlic for this recipe, know that it will certainly take longer than the time listed -- but will be equally delicious either way 🙂
- To roast your own garlic: position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose the cloves and peel off as many out layers of the garlic as possible. Drizzle with olive oil and a big pinch of salt and pepper. Wrap the garlic in a piece of aluminum foil and place the oil on a baking sheet and roast in the oven for 40-45 minutes or until garlic is tender. I suggest roasting about 5-6 heads to make up 1/2 a cup. Leftover cloves can always be frozen but you don’t want to be left with less than 1/2 a cup after all of that roasting!
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