White Chicken Lasagna Soup
Directions
- 1Cut two chicken breasts in half and season them with some Kinder's The Blend.
- 2Heat a tablespoon of oil and a tablespoon of butter in a large pot over medium heat.
- 3Cook the chicken all the way through, about 3 to 4 minutes per side.
- 4Remove the chicken and set it aside.
- 5Add 4 more tablespoons of butter to the same pan, along with diced onion, celery, and carrots.
- 6Season with salt and pepper.
- 7Cook for about 5 minutes.
- 8Add in 6 to 7 minced garlic cloves.
- 9Add a third of a cup of flour.
- 10Let that cook for a couple of minutes to get the raw flour taste out.
- 11Slowly add in 6 cups of chicken broth, about a cup and a half at a time.
- 12Stir in 2 cups of heavy cream.
- 13Season with half a teaspoon each of garlic powder and onion powder, one teaspoon of Herbs de Provence, and half a teaspoon of pepper.
- 14Bring it to a boil and add in 3 cups of chopped broccoli.
- 15Add 10 broken lasagna sheets.
- 16Let that simmer for about 15 minutes until the lasagna is tender.
- 17Stir in 5 ounces of Parmesan cheese.
- 18Add the cooked and cut up chicken.
- 19Stir it up really well and season to taste if needed.
Ingredients
- 2 chicken breasts
- Kinder's The Blend seasoning
- 1 tablespoon oil
- 5 tablespoons butter
- 4 diced onion
- 2 diced carrot
- 2 diced ribs of celery
- 0.125 teaspoon salt
- 0.5 teaspoon pepper
- 6 to 7 minced garlic cloves
- 0.33 cup flour
- 6 cups chicken broth
- 2 cups heavy cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon herbs de Provence
- 3 cups chopped broccoli
- 10 broken lasagna sheets
- 5 ounces Parmesan cheese
Equipment
cutting boardknifelarge pottongswooden spoonmeasuring cupsmeasuring spoons
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