Broccoli Cheddar Lasagna Soup
Serves 1
Directions
- 1Dice up half of an onion.
- 2Dice the broccoli into small pieces.
- 3Take a rotisserie chicken, remove the skin, and shred the breast meat.
- 4Heat a Dutch oven on medium-high heat, add butter, olive oil, garlic paste, and the diced onion.
- 5Cook until the onion is fragrant.
- 6Add flour and cook for about 2 minutes.
- 7Pour in low sodium chicken broth and mix well.
- 8Bring the mixture to a simmer.
- 9Add shredded carrots and cook for about 5 minutes.
- 10Add the shredded chicken breast to the pot.
- 11Season with complete seasoning, onion powder, garlic powder, and white pepper.
- 12Add the diced broccoli and mix well.
- 13Break lasagna sheets into desired sizes and add them to the pot.
- 14Pour in heavy cream.
- 15Once the lasagna sheets are soft, add shredded cheddar cheese and mozzarella cheese, then mix.
Ingredients
- 2 cups chopped broccoli
- 2 cup shredded carrots
- 2 chicken breast
- 2 tbsp unsalted butter
- 3 tbsp flour
- 0.5 sweet onion
- 1 tbsp garlic paste
- 4 cups low sodium chicken broth
- 2 cups heavy cream
- 8 oz shredded cheddar cheese
- 4 oz mozzarella cheese
- 1 box lasagna sheets
- 2 tsp Complete seasoning
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp white pepper
- olive oil
Equipment
Dutch ovencutting boardknifewooden spoonmetal spoonbowl
Tips
- Do not add too many salty seasonings because a good amount of cheese will be used.
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