Chicken Lasagna soup

 

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 medium onion (finely chopped)
• 3 cloves fresh garlic (finely minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt (reduce if not using low sodium broth)
• ¼ teaspoon black pepper
• ⅛ teaspoon crushed red pepper flakes (more for extra spice)
• 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
• 2 boneless skinless chicken breasts (about 300 grams)
• ¼ cup sundried tomatoes (chopped - optional)
• 2 cups short dry pasta or broken lasagna noodles (about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!)
• 1 cup half and half or cream (the higher the fat content, the richer the soup)
• 2 tablespoons corn starch
• 1 cup fresh spinach (roughly chopped)
• ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired

INSTRUCTIONS

• In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown. 
• Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
• Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes. 
• Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
• Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions. 
• When the chicken is cooked, remove from the soup and shred. 
• Whisk together cream and corn starch. 
• Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through. 
• Serve with cheese as desired.

  NUTRITION

  Serving: 399grams | Calories: 459cal | Carbohydrates: 54g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 755mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg

  
  

  400 grams is 2 1/2 cups

  200 grams is 1 1/4 cup

  For me 1 cup is good.