Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 9 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic, thyme, and oregano; cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the heavy cream and shredded chicken; stir to combine.
- Stir in the broken lasagna noodles and cook until they are tender.
- Drop spoonfuls of ricotta cheese into the soup, allowing it to melt.
- Mix in the mozzarella and parmesan cheese; season with salt and pepper.
- Let it simmer for a few more minutes before serving hot.
Notes
- For added richness, consider using homemade chicken broth.
- Garnish with fresh parsley for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg