Serves 1
Directions
- 1Cut two large chicken thighs, that have been cleaned, into small pieces.
- 2Season the chicken with Italian seasoning, garlic powder, Tony's no salt seasoning, Old Bay, Cajun seasoning, black pepper and olive oil.
- 3Mix the seasoned chicken well.
- 4Add some olive oil to a hot pan.
- 5Add the chicken to the pan and cook.
- 6Remove the chicken from the pan.
- 7Add some onions, garlic, and bell pepper to the same pan and cook.
- 8Add 1 quart of chicken stock to the pan.
- 9Add the lasagna noodles and the cooked chicken to the pan.
- 10Stir everything well and let it cook until the noodles are al dente.
- 11In a separate pot, add 16 ounces of heavy cream and two to three ounces of cream cheese.
- 12Season with the same dry seasonings as the chicken.
- 13Whisk the sauce well.
- 14Grate some Parmesan cheese into the sauce.
- 15Pour the sauce into the lasagna soup.
- 16Add some provolone and mozzarella cheese into the soup.
- 17Stir the soup well, add water or chicken stock until the desired consistency is reached.
- 18Add some parsley to the soup and stir well.
- 19Serve the lasagna soup into a bowl and add a scoop of what appears to be a creamy cheese mixture on top.
Ingredients
- 2 large chicken thighs
- Italian seasoning
- garlic powder
- Tony's no salt seasoning
- Old Bay
- Cajun seasoning
- black pepper
- olive oil
- onion
- garlic
- bell pepper
- 1 quart chicken stock
- lasagna noodles
- 16 ounces heavy cream
- butter
- 2 ounces cream cheese
- 3 ounces cream cheese
- Parmesan cheese
- provolone cheese
- mozzarella cheese
- parsley
Equipment
bowlpanspatulawhiskgraterladleice cream scoop
Tips
- For the bell pepper, you can add some to give it some color but this is optional.
- You can add any extra water or chicken stock until you add in your sauce.
- Heavy on the Parmesan cheese.
- You can add any extra water or chicken stock to get the desired consistency after adding the sauce.
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