Creamy Chicken and Vegetable Lasagna Soup
Prep time
Cook time
Total time
Serves: 8
  • 2 T cooking oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 4 T Chef Shamy Garlic Butter
  • 1 onion, diced
  • 3 carrots, diced
  • 1 cup diced zucchini
  • 4 T flour
  • 2 cups chicken broth
  • 6 cups half and half
  • Salt and pepper, to taste
  • 1½ tsp Italian seasoning
  • 4 oz cream cheese, at room temperature
  • 1 cup shredded parmesan cheese
  • 8 lasagna noodles, broken into 2-inch pieces and cooked til tender
  • 2 cups chopped spinach
  • Fresh basil, to garnish
  1. Heat oil over medium high heat in a large pot. Add chicken, season with salt and pepper, and cook 5-6 minutes, stirring occasionally, until it's cooked through. Remove from pot and set aside.
  2. Add Garlic Butter, and melt over medium heat. Add onions, carrots, and zucchini.
  3. Saute 5 minutes, until onions are translucent. Add flour and stir to coat veggies. Cook 1 minute, then slowly stir in chicken broth, half and half, and Italian seasoning.
  4. Bring to a boil, stirring frequently. Simmer 5-10 minutes, until vegetable are tender. Add cream cheese, Parmesan cheese, salt, and pepper (to taste). Stir until cheeses are melted.
  5. Add the chicken back into the pot along with the cooked lasagna noodle pieces. Add spinach and cook 2 minutes.
  6. Turn off heat, and serve. Garnish with fresh basil.
Recipe by Chef Shamy at