Ingredients
Scale
- 2 Tbsp olive oil
- 3 Tbsp butter
- 1 diced onion
- 2 sliced carrots
- 1 chopped green peppers
- 4–6 cloves minced garlic
- 1/3 cup flour
- 9 cups chicken broth
- 3 Tbsp cornstarch
- 3 cups diced cooked chicken
- 1 (16 oz) can white cannellini beans, drained
- 1 Tbsp chicken bouillon (or 3 cubes)
- 1 tsp parsley
- 1 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp salt
- pepper to taste
- 2 bay leaves
- 10 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 2–3 cups half and half
- 1 cup Parmesan cheese
- 1 (10 oz) bag fresh spinach
Instructions
- In a stock pot, add the oil and butter. Add in the onion, carrots, and green pepper. Saute for 3 minutes. Add in the garlic and cook until fragrant. Sprinkle flour over the vegetables and cook for 3 minutes.
- Slowly add in 8 cups of the broth. With the remaining 1 cup, whisk in the cornstarch until smooth and then add to the pot.
- Add in the chicken, beans, seasonings, and noodles. Stir until combined. Bring to a boil and then reduce to a simmer and coo for about 20 minutes or until noodles are tender.
- Remove the bay leaves and add in the cream, 2 cups of half and half, cheese, and spinach. Cook until spinach wilts. Add in the remaining cup of half and half as needed to adjust the thickness of the soup if needed. Serves 8-12.
Notes
To use raw chicken, add 1 Tbsp olive oil to the pot very first, followed by 1 lb. of diced raw chicken. Cook until almost cooked through. Remove from pot and set aside. Then follow the recipe as is and add in the chicken when the recipe calls for it.
