White Chicken Lasagna Soup

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Joan

White Chicken Lasagna Soup

Adapted From Carls Bad Craving
Makes about 16 cups, serving size 1 1/3 cups
Calories with heavy cream: 305
Calories without heavy cream: 271
Points with heavy cream – add 2 points to your personal points
My Personal Points: If you are a USA WW Member, Click on this link to get your points:
https://cmx.weightwatchers.com/details/MEMBERRECIPE:634b6fc87562bb59a3add8d5
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Course: Soup
Cuisine: soup
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breasts chopped
  • 3 teaspoons olive oil divided
  • 1 tablespoons butter
  • 1 large onion chopped
  • 2 carrots peeled and sliced
  • 1 green bell pepper chopped
  • 4-6 cloves garlic minced
  • 1/3 cup flour
  • 9-11 cups low sodium chicken broth divided
  • 3 tablespoons cornstarch
  • 1 tablespoon chicken bouillon
  • 1 tsp EACH dried parsley, dried basil
  • 1/2 tsp EACH dried oregano dried thyme, salt, pepper
  • 2 bay leaves
  • dash- 1/4 teaspoon red pepper flakes optional
  • 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
  • 2 cups fat free half and half may sub fat free evaporated milk
  • 1/2 cup heavy cream optional
  • 10 oz chopped frozen baby spinach thawed
  • 1 cup freshly grated Parmesan cheese

Method
 

  1. Heat 1 teas[ppm olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
  2. Melt butter with 2 teaspoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
  3. Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, , chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.
  4. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
  5. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses (mozzarella, parmesan or ricotta).