Chicken Lasagna soup

 Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion chopped
• 4 cloves garlic minced
• 7 ounces cremini or white mushrooms sliced
• 1/4 teaspoon Italian seasoning
• 3 tablespoons flour
• 6 cups chicken broth
• 1 cup heavy/whipping cream
• 10 lasagna noodles broken into small pieces
• 2 cups cooked/rotisserie chicken shredded
• 8 ounces cream cheese (I used a block of Philly) softened
• 1 cup freshly grated parmesan cheese
• 2 cups (packed) fresh baby spinach
• Salt & pepper to taste

Instructions

• Take the cream cheese out of the fridge well before starting the recipe (like an hour plus) or microwave it for about 20-30 seconds so it's verysoft.
  
• Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
  
• Stir in the garlic and cook for 30 seconds.
  
• Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off. 
  
• Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
  
• Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth. 
  
• Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes. I like to stir it a couple of times just to ensure that the noodles aren't sticking to the bottom of the pot.
  
• Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster (I stir until it has melted in... this takes about 3-5 minutes).
  
• Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed. The soup should be at a good thickness by now (not super thick but not thin either), but if you want it a bit thicker, let it cook for a little longer (it also thickens as it sits and the pasta absorbs the broth). If it's too thick, add in another splash of broth or cream.