Creamy Chicken Alfredo Lasagna Soup
Serves 5
Directions
- 1Cut the chicken into pieces.
- 2Heat the olive oil in a large pot and cook the chicken with the first portion of Italian seasoning, paprika, garlic powder, salt, and pepper until golden; remove from the pan and set aside.
- 3Add the butter to the same pan, followed by the garlic, and cook for 30 seconds.
- 4Pour in the chicken stock, milk, and double cream, then add the second portion of Italian seasoning, oregano, black pepper, nutmeg, dried mustard, and chilli powder; bring to a gentle simmer.
- 5Break the lasagna sheets into pieces and add them to the pot; cook for 10–15 minutes, stirring regularly, until the pasta is tender.
- 6Add the cooked chicken back into the pot and allow it to warm through.
- 7Turn the heat down and stir through the Parmesan, followed by the mozzarella.
Ingredients
- 500 g chicken breast
- 2 tbsp olive oil
- 1 tsp italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 40 g salted butter
- 3 garlic clove
- 700 ml chicken stock
- 300 ml whole milk
- 300 ml double cream
- 1 tsp italian seasoning
- 1 tsp dried oregano
- 1 tsp black pepper
- a pinch nutmeg
- a pinch dried mustard
- 1/4 tsp chilli powder
- 250 g lasagne sheets
- 60 g parmesan
- 50 g mozzarella
