Ingredients
Equipment
Method
Brown the chicken
- Season the diced chicken breast with salt and white pepper, then brown it in the butter in a large pot for 4-5 minutes until lightly golden and cooked through. Remove the chicken and set aside.
Sauté aromatics and make roux
- Sauté the diced onion in the same pot for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste.
Simmer the soup
- Gradually add the chicken broth, heavy cream, and whole milk while stirring until smooth and combined. Stir in the garlic powder and nutmeg.
- Bring the mixture to a simmer, then add the broken lasagna noodles.
- Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender. Return the browned chicken to the pot.
Finish and serve
- Remove the pot from the heat, then stir in the grated parmesan and the softened cream cheese until smooth and glossy.
- Taste and season with more salt and white pepper as needed. Serve hot with a ricotta dollop.
Notes
Pro tip: add the dairy and broth gradually while whisking to prevent lumps when you build the creamy base. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop, adding a splash of milk if needed. Freezing is not recommended because the cream sauce can break after thawing. For a lighter swap, use half-and-half instead of the heavy cream and whole milk.