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Chicken Ranch Lasagna Soup

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A cozy, creamy bowl that tastes like your favorite comfort casserole in soup form with rich cheddar, tender chicken, and broken lasagna sheets in a silky, ranch-scented broth.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 3 cups shredded cheddar cheese
  • 7 lasagna sheets, broken into pieces
  • 1 cup diced carrots
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 3 cups whole milk
  • 3 cups chicken broth
  • 5 tablespoons butter
  • 1 teaspoon olive oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons ranch seasoning
  • 1 teaspoon chicken bouillon powder

Instructions

  1. Prepare ingredients. Dice the onions, carrots, and celery, break the lasagna sheets into bite-size pieces, and have the shredded chicken and cheese ready.
  2. Heat fats. In a large pot, melt the butter with olive oil over medium heat.
  3. Sauté the vegetables. Add the diced onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
  4. Make the roux. Stir in the flour and cook for about 1 minute.
  5. Add liquids gradually. Gradually pour in the chicken broth and whole milk, stirring continuously.
  6. Add main ingredients. Stir in the cooked chicken, ranch seasoning, chicken bouillon powder, and broken lasagna sheets.
  7. Simmer until pasta is tender. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
  8. Finish with cheese. Remove from heat and stir in the cheddar cheese until melted.
  9. Adjust if needed. Taste and adjust seasoning.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For freezing, freeze the soup without cheese and stir in fresh cheddar when reheating.

Nutrition

Find it online: https://easydishestomake.com/chicken-ranch-lasagna-soup/