Use just one pot to make this creamy, comforting white chicken lasagna soup for any busy weeknight!
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Fall meals for hungry teens!
It’s like a whole different level of hunger, these teenagers! I thought toddlers or a growth spurting kid could put it away, but teens definitely have nutrient needs that surpass anything I’ve seen. If you’ve been around here for a while, you know that our house is a very “soup forward” space. I love finding different soup combos to make to get nourishing bone broth in to the girls.
Same bone broth goals with some new soup spins!
We still really enjoy veggie loaded soups like my creamy vegetable soup, and the girls’ favorite green soup, but lately I’ve been trying to get more protein into these soups so the girls are satiated longer. If we serve an all veggie soup we definitely can add a protein to the side, but some weeknights, it’s just nice to have everything all in one pot, yes?!
White chicken lasagna all in one pot?!
Not long ago, one of the girls saw some YouTube short about the concept of a white lasagna and they really wanted to make it – like now. It happened to be a really busy week, so I decided to do what I do often for fussier meals that I want to make easier. I made it in a deconstructed way! I’ve done this with stuffed peppers, shepherd’s pie, and even regular lasagna! I ended up “souping” the white lasagna, and loaded up the chicken for protein too!
The Method :: Get the White Chicken Lasagna Soup started
To get started, all you need is a big soup pot and some seasonings, and the base of your soup is easy to get going. Sauté the onion and add the seasonings to toast a little.
The Method :: Poaching the chicken in the same pot!
Once you pull some flavor out of the veggies and seasoning, you’ll add some wine and broth, and bring it to a simmer. Place your whole, uncooked chicken breasts right into the pot, and let the simmering broth poach the chicken. This slow simmer will give you super moist chicken that will shred apart easily for your soup.
The Method :: Shredding the chicken
Once the chicken has cooked, you’ll pull it out to a cutting board to rest while you get the pasta going in the pot. You’ll bring the pot of soup to a boil with the coconut milk and boil the pasta while you shred the chicken with a couple of forks.
Tell me about the pasta for White Chicken Lasagna Soup
These cutie little malfalda pastas resemble little lasagna shapes, and I think they make a super cute pasta for this soup. If you have a different shape on hand, it will definitely work. This is the brand I like to use.
The Method :: Finishing the White Chicken Lasagna Soup
Once your pasta has cooked in the soup broth to “al dente,” turn the heat off, and add the spinach in to wilt. You can stir the shredded chicken in as well. Make sure to season with salt and pepper to your taste. If you tolerate dairy, a sprinkling of parmesan is so yummy too!
How does White Chicken Lasagna Soup store?
While I wouldn’t attempt freezing this soup because pasta doesn’t freeze great, you do have options. This pot of soup feeds my family of 5 for one meal, but if you want to stretch it and double up, you can make the soup to the point of the chicken being cooked, and then stop. Then, store/freeze the soup with the shredded chicken. When you want to use the soup, bring it to a boil with the milk and cook the pasta at that point.
One Pot Gluten Free White Chicken Lasagna Soup
- 2 tbsp butter to cook in use olive oil if you are dairy free
- 1 large onion diced
- 6 cloves of garlic minced
- 3 tsp Italian seasoning
- ¼ cup nutritional yeast See Notes
- 1 ¼ tsp sea salt if your broth is salted, reduce this
- ¼ tsp pepper
- ¼ tsp red pepper flakes
- 1/2 cup white wine of choice See Notes
- 1 ½ quarts bone broth
- 3 chicken breasts your chicken should be at room temp for the most even cooking
- 2 cups coconut milk whisked with 1/4 cup starch of choice I used tapioca starch, but arrowroot, potato starch, or corn starch will work. You can use cream or milk if you tolerate dairy
- 4 cups dry gluten free pasta I used Jovial GF Malfalda
- 3-4 cups baby spinach chopped small
- Optional parm to garnish if you tolerate the dairy
- Warm a large soup pot over medium high heat, melt the butter, and toss in the onion to saute with a pinch of salt for 5- 7 minutes until soft and sweet.
- Add the garlic, Italian seasoning, nutritional yeast, sea salt, pepper, and red pepper flakes, stir to combine, and cook for 1-2 minutes.
- Add the wine to deglaze the pan, add the broth, and stir to combine.
- Add the uncooked chicken to the broth. Turn the heat to medium and put a lid on your soup. Set a timer for 15-20 minutes. It will take your soup a few minutes to come to a simmer, and then you’ll want to bring the heat down to a low/medium heat to simmer the soup to gently poach the chicken. You’ll know your chicken is done when the internal temp is between 150-165.
- Once your chicken is poached/cooked through, remove the chicken from the soup to a cutting board using a tongs. Let the chicken rest here for a minute while you get the pasta into the soup to cook.
- Add the coconut milk/starch mixture to your soup, turn the heat to high, and bring the soup to a boil. Add the dry pasta into the soup, and cook until the pasta is al dente, about 7 minutes. While the pasta is cooking, shred the poached chicken with 2 forks.
- When the pasta is done cooking, turn the heat off the pot, and stir in the chopped spinach to wilt. Stir in the shredded chicken, and taste for salt and pepper.
- The nutritional yeast adds cheesy flavor without the cheese. If you tolerate dairy fine, you can swap this for parmesan cheese, but you’ll want to add it to stir into the soup at the end.
- The white wine gives incredible flavor, but if you cannot have the wine, you’ll just want to add more broth.
- If you don’t have access to the Malfalda shape pasta, you could break up some lasagna noodles to cook in, OR just use whatever noodle shape you have!