Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 oz) can of diced tomatoes with green chilies
- 1 teaspoon Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Begin by cooking and shredding the chicken breast. Heat the olive oil in a large pot and sauté the diced onion and minced garlic until translucent and fragrant.
- Add the shredded chicken to the pot, then pour in chicken broth and diced tomatoes with green chilies. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and cook until tender, about 8-10 minutes. Reduce heat, then stir in ricotta cheese, heavy cream, and most of the shredded mozzarella. Continue stirring until cheese melts and soup becomes creamy.
- Add grated Parmesan cheese gradually and stir well. Adjust seasonings to taste. Serve hot, garnished with chopped basil or parsley and remaining mozzarella cheese.
Notes
- Ensure the chicken is fully cooked and shredded for the best flavor.
- Use freshly grated Parmesan for richer taste.
- Adjust the amount of cream for desired creaminess.
- Garnish with fresh herbs for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free, Vegetarian Option (see notes)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg