Ingredients
- 1 pound boneless chicken (breast or thighs)
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until fragrant and soft.
- Season chicken with salt and pepper and add to the pot, browning on all sides. Remove, shred, and return to the pot.
- Pour in chicken broth and add sliced mushrooms; let simmer until mushrooms are tender.
- Stir in heavy cream, ricotta, mozzarella, and Parmesan until well combined.
- Add broken lasagna noodles and simmer until al dente. Season with herbs and spices to taste.
- Ladle soup into bowls and garnish with parsley or extra cheese before serving.
Notes
You can substitute chicken with turkey or plant-based proteins for a vegetarian option. Adjust cream and noodle types per your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Gluten-Free (optional depending on noodles used)