* 8 Lasagna Noodles, broken into pieces * 2 tbsp. Salted Butter * 1 Yellow Onion, chopped * 8 oz. Baby Bella Mushrooms, chopped * 3 – 4 Garlic Cloves, minced * 1/4 cup Sun-Dried Tomatoes, chopped * 2 cups De-Stemmed Kale, chopped * 1 lb. Chicken Breast, diced small * 2 tsp. Italian Seasoning * 1 tsp. Salt * 1/2 tsp. Black Pepper * 8 cups Chicken Stock * 1 cup Heavy Cream * 8 oz. Jarlsberg, grated
# RECCOMENDED GARNISHES:
* Ricotta Cheese * Grated Parmesan * Fresh Italian Parsley * Red Pepper Flakes
# INSTRUCTIONS:
* Bring a large pot of water to a boil. Add a generous amount of salt and cook the lasagna noodles according to the packaged directions for al dente. Drain and set aside. * Melt the butter in a large stockpot over medium-high heat. Add the yellow onion, sauté for 3 minutes, and then add the mushrooms. Continue to sauté for 5 – 10 minutes, or until softened. * Mix-in the garlic, sun-dried tomatoes, and kale. Sauté until the kale has withered, about 2 minutes. Next add the chicken breast, Italian seasoning, salt, pepper, and chicken stock. Bring to a low boil. * Simmer / low boil for 15 minutes, making sure the chicken pieces have fully cooked in the stock. * Pour in the heavy cream and half of the Jarlsberg. Mix together until combined and the cheese has melted. * If serving the entire batch, add all the lasagna noodles and mix together. Serve immediately with a sprinkle of Jarlsberg on top and recommended garnishes. If saving some soup for a later time, add individual portions of the lasagna noodles to each bowl and pour over the soup. Save remaining noodles for leftovers.
1 Comment
NOTES + ADDITIONAL RECIPE DETAILS –> [HERE](https://sliceofjess.com/cheesy-white-lasagna-soup-with-chicken/)
# FOR THE BASE SOUP:
* 8 Lasagna Noodles, broken into pieces
* 2 tbsp. Salted Butter
* 1 Yellow Onion, chopped
* 8 oz. Baby Bella Mushrooms, chopped
* 3 – 4 Garlic Cloves, minced
* 1/4 cup Sun-Dried Tomatoes, chopped
* 2 cups De-Stemmed Kale, chopped
* 1 lb. Chicken Breast, diced small
* 2 tsp. Italian Seasoning
* 1 tsp. Salt
* 1/2 tsp. Black Pepper
* 8 cups Chicken Stock
* 1 cup Heavy Cream
* 8 oz. Jarlsberg, grated
# RECCOMENDED GARNISHES:
* Ricotta Cheese
* Grated Parmesan
* Fresh Italian Parsley
* Red Pepper Flakes
# INSTRUCTIONS:
* Bring a large pot of water to a boil. Add a generous amount of salt and cook the lasagna noodles according to the packaged directions for al dente. Drain and set aside.
* Melt the butter in a large stockpot over medium-high heat. Add the yellow onion, sauté for 3 minutes, and then add the mushrooms. Continue to sauté for 5 – 10 minutes, or until softened.
* Mix-in the garlic, sun-dried tomatoes, and kale. Sauté until the kale has withered, about 2 minutes. Next add the chicken breast, Italian seasoning, salt, pepper, and chicken stock. Bring to a low boil.
* Simmer / low boil for 15 minutes, making sure the chicken pieces have fully cooked in the stock.
* Pour in the heavy cream and half of the Jarlsberg. Mix together until combined and the cheese has melted.
* If serving the entire batch, add all the lasagna noodles and mix together. Serve immediately with a sprinkle of Jarlsberg on top and recommended garnishes. If saving some soup for a later time, add individual portions of the lasagna noodles to each bowl and pour over the soup. Save remaining noodles for leftovers.