Broccoli Cheddar Lasagna Soup
A comforting and nourishing soup that combines the flavors of lasagna with the warmth of soup, featuring broccoli, shredded chicken, cheddar cheese, and pasta without the need for heavy cream.
Ingredients
Main ingredients
- 2 cups broccoli, chopped Fresh broccoli is recommended for better flavor.
- 1 cup shredded chicken Cooked and shredded.
- 4 tablespoons butter
- 4 tablespoons flour All-purpose flour works best.
- 4 cups chicken broth
- 2 cups milk Whole or 2% milk for a richer base.
- 2 cups shredded cheddar cheese Feel free to mix with other cheeses.
- to taste Salt and pepper Adjust according to preference.
- as needed Lasagna noodles, broken into pieces Quantity depends on desired noodle-to-soup ratio.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the flour and stir to form a roux. Cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens.
- Add the chopped broccoli and shredded chicken to the pot.
Cooking
- Bring the soup to a simmer and add the broken lasagna noodles.
- Cook until the noodles are tender, about 8-10 minutes.
- Stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
For best results, cook the lasagna noodles separately if you plan to store leftovers to prevent them from becoming mushy. Adjust thickness by adding more chicken broth or milk if needed.