Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) chicken broth
- 1 cup heavy cream
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
- Add the chicken broth and bring to a simmer. Stir in the shredded chicken and lasagna noodles. Cook for 10-12 minutes, until the noodles are tender.
- Stir in the heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese. Cook for an additional 3-4 minutes until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
Notes
- For a thicker soup consistency, reduce the amount of chicken broth slightly.
- Feel free to substitute lasagna noodles with other pasta types if desired.
- Adjust seasoning to taste and serve immediately for best results.
- Add fresh parsley or basil as garnish for additional flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
