Contents
Why This Recipe Is a Cozy Winner
This soup brings the indulgent appeal of chicken Alfredo into the comforting format of lasagna soup. Without any pork, bacon, or alcohol, it’s a rich, cozy, and approachable single-pot meal—perfect for busy families, date nights, or anytime comfort cravings strike.
Key highlights:
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A creamy Alfredo base meets hearty noodles and chicken
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One-pot convenience, minimal cleanup
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Customizable for gluten-free or vegetarian preferences
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Balances warm familiarity with luxurious comfort
Ingredients (Serves 6–8)
Aromatics & Sauce Base
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2 tbsp olive oil
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1 medium onion, finely diced
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3 cloves garlic, minced
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3 tbsp butter
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3 tbsp all-purpose flour (for basic roux)
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4 cups low-sodium chicken or vegetable broth
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1 cup heavy cream or half-and-half
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1 cup Alfredo sauce (store-bought or homemade)
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Salt and freshly ground black pepper, to taste
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Optional: Pinch of nutmeg or red pepper flakes for warmth
Protein & Pasta
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1 lb cooked shredded chicken (rotisserie or poached)
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6–8 lasagna noodles, broken into 2-inch pieces (use whole wheat or gluten-free if desired)
Finishing Touches
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½ cup grated Parmesan cheese (plus extra for topping)
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Fresh parsley or basil, chopped, for garnish
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Optional: Dollop of ricotta for added creaminess
Step-by-Step Instructions
1. Sauté Aromatics & Make Roux
Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic for another 30 seconds. Add butter and let melt, then whisk in flour and cook for 1–2 minutes to create a light roux.
2. Build the Creamy Base
Slowly whisk in chicken broth, ensuring no lumps. Add cream and Alfredo sauce, stirring until smooth. Season with salt, pepper, and optional nutmeg or red pepper flakes. Bring the liquid to a gentle simmer.
3. Add Chicken & Pasta
Stir in shredded chicken and broken noodles. Simmer uncovered for about 10 minutes, stirring occasionally, until pasta is al dente and the soup is thick and rich.
4. Finish with Cheese
Turn off the heat and stir in Parmesan cheese until melted and silky. Adjust seasoning as needed.
5. Serve & Garnish
Ladle soup into bowls. Garnish with chopped parsley or basil, extra Parmesan, and a dollop of ricotta if desired.
Variations & Customizations
Gluten-Free Adaptation
Use gluten-free noodles or sub with penne or fusilli alternatives.
Extra Veggie Boost
Stir in baby spinach or broccoli florets during the last minutes of cooking.
Vegetarian Option
Skip the chicken and use vegetable broth. Add mushrooms or white beans for protein.
Lighter Cream Option
Use half-and-half instead of heavy cream or reduce cream and add cooked pureed cauliflower for creaminess.
Make-Ahead & Storage Tips
Meal Prep: Make the base without noodles and store in the fridge for up to 2 days. Reheat and add fresh noodles to serve.
Leftovers: Store in an airtight container for 3–4 days. Reheat gently, adding a splash of broth to loosen.
Freezing: Freeze soup without pasta in batches. Thaw overnight and add fresh pasta when reheating.
Nutritional Snapshot (Estimated per Serving)
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Calories: ~420 kcal
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Protein: ~25–30g
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Fat: ~18g
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Carbohydrates: ~35g
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Fiber: ~2g
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Rich in calcium, vitamin A, and comforting protein
Frequently Asked Questions
Can I use uncooked chicken?
Yes! Add raw, bite-size chicken with the pasta and cook until done—extend simmer time as needed.
Will noodles get soggy?
Yes, over time. To avoid this, cook noodles separately and add when serving.
Can I lighten the soup?
Yes—use half-and-half, omit Alfredo sauce, or use a blend of milk and pureed vegetables like cauliflower.
Is this kids-friendly?
Absolutely! Mild flavors, creamy texture, and customizable toppings make it a family hit.
Can this be made in a slow cooker?
Yes—cook aromatics in the morning, add remaining soup base and chicken, then add pasta in the last hour on low heat.
Why This Soup Works
This Chicken Alfredo Lasagna Soup brings together the coziness of soup, the comfort of pasta, and the indulgence of Alfredo—all in one bowl. It’s approachable yet impressive, making it a go-to for both busy weeknights and special dinners.
