Chicken Alfredo Lasagna Soup

INGREDIENTS

FOR THE CHICKEN

• 1 pound boneless skinless chicken breasts
• 1 tbsp olive oil
• Salt

FOR THE SOUP

• ½ pound lasagna noodles
• 4 tbsp unsalted butter divided
• 2 tbsp white all-purpose flour
• 1 cup heavy cream
• 6 cups chicken broth
• ¼ tsp salt
• pinch of black pepper
• 1 cup white onions chopped small
• 1 cup carrots sliced thin
• 2 cloves garlic crushed
• 2 cups fresh spinach
• Shredded or sliced chicken
• ½ cup grated parmesan cheese
• red pepper flakes
• 1 cup ricotta cheese

INSTRUCTIONS

FOR THE CHICKEN

• Preheat oven to 400°F
• Line a baking sheet with aluminum foil
• Pat the chicken breasts dry
• Brush with oil and sprinkle with a pinch of salt
• Bake for 22-25 minutes
• Allow to cool, shred with a fork or slice into thin, bite-sized slices

FOR THE SOUP

• Break lasagna noodles into 1-2inch pieces
• Boil according to package instructions, set aside
• Melt 2 tbsp butter in a medium saucepan over medium heat
• Add the flour, whisk until flour dissolves into butter
• Keep whisking and slowly add the heavy cream, a roux will form
• Add in the chicken broth and salt and pepper to taste, bring to boil, reduce to simmer
• In a large pot or dutch oven, melt the remaining butter over medium heat
• Add the onions and carrots, sauté 5-6 minutes until vegetables soften
• Pour the cream broth into the pot over the vegetables
• Add the garlic, bring to a boil
• Once boiling add in the spinach, chicken and lasagna noodles
• Reduce to simmer
• Add the grated cheese
• Sprinkle with red pepper flakes
• Divide soup into bowls
• Top each bowl with a heaping spoonful or ricotta cheese