Broccoli Cheddar Lasagna Soup
Creamy broccoli cheddar lasagna soup made with tender broccoli, shredded rotisserie chicken, broken lasagna noodles, carrots, whole milk, and sharp cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1/2 yellow onion, diced
2 teaspoons garlic paste or 3 minced garlic cloves
3 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 cup shredded carrots
2 cups broccoli florets, finely chopped
2 cups shredded rotisserie chicken
8 lasagna noodles, broken into pieces
1 1/2 cups whole milk
2 cups freshly shredded sharp cheddar cheese
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Salt to taste
Instructions
1.Heat a large Dutch oven or soup pot over medium-high heat.
2.Add butter, olive oil, and diced onion; cook for 3–4 minutes until softened.
3.Add garlic and cook for 30 seconds.
4.Sprinkle flour over the onion mixture and stir continuously for 2 minutes.
5.Slowly whisk in chicken broth and bring to a gentle simmer.
6.Add shredded carrots and chopped broccoli; cook for 5 minutes.
7.Add shredded rotisserie chicken and broken lasagna noodles.
8.Simmer for 10–12 minutes, stirring occasionally.
9.Reduce heat to low.
10.Stir in whole milk and freshly shredded cheddar until melted.
11.Add onion powder, paprika, black pepper, and dried parsley.
12.Taste and adjust salt as needed.
13.Simmer gently for 3–4 minutes until thick and silky.
14.Serve hot.
Notes
Freshly shredded cheddar melts more smoothly.
Keep the heat low after adding milk and cheese.
Refrigerate leftovers within 2 hours.
Use refrigerated leftovers within 3–4 days.
Reheat leftovers to 165°F.
Find it online: https://elitesrecipes.com/broccoli-cheddar-lasagna-soup/