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Chicken, Spinach and Lasagna Soup


Happy Hump Day, Soupers! Okay, so how are we feeling about cheesy chicken, spinach lasagna soup, huh? I know…good right? It turned out to be a great recipe because I wanted something hearty but I didn’t want to make actual « lasagne ». As the youngin’s say, the « broth smashes »!

This soup is souper easy to make and if you want a vegetarian version, just leave out the chicken! 


Measurement Conversion Chart

1 chicken thigh
1 lb chicken breast chopped (1 lb of sausage with casings removed)
2 cups spinach (fresh)
8 lasagna noodles; broken into 2-inch long pieces
1 yellow onion (sweet) chopped
1 stalk of celery chopped
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
3 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
3 bay leaves
1 sprig, thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon dried rosemary
1/4 cup crème fraîche
1/3 cup finely shredded parmesan cheese
1 tablespoon tomato paste
1 tablespoon, spicy paprika
1/8 teaspoon, turmeric
1/i teaspoon, nutmeg
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
Pinch of sugar
1 squeeze lemon

For Roux

2 tablespoon butter
4 tablespoons flour
1/4 cup, 2% milk

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 40min
  • Cook40min
  • Meal Time Dinner
  • Serves 4


For Roux

  1. Place pot on the stove at medium heat.
  2. Add butter and stir around the pot with a whisk or fork until melting
  3. Gradually add flour to the butter and continue to stir without stopping.
  4. Gradually pour in milk to the mixture without stopping. The mixture should take thick consistency.
  5. Keep stirring until the mixture turns a light brown and then set aside.

For Soup

  1. With olive oil, season and brown the chicken thighs on both sides.
    Remove from heat.
  2. Bring stock to a boil with bouillon and add browned chicken thigh, balsamic vinegar, paprika, thyme and bay leaves to the stock and cook on low heat.
  3. With a bit more olive oil,  saute chopped red onions, green onions, yellow onions, leeks, garlic, shallots and celery, and then briefly remove from heat.
  4. Brown chopped chicken breast and then remove from heat.
  5. Add boiling broth to roux.
  6. Remove the chicken thigh and using two forks, pull the meat from the bones and add back into the soup and continue cooking on low.
  7. Discard thyme and bay leaves from the broth.
  8. Add vegetables, chicken breast cubed, and all spices to the broth.
  9. Add in each block of dried lasagna one at a time to the boiling broth. Add tomato paste and a pinch of sugar. Stir together for five minute.
  10. Add salt, pepper to taste and cook for about 35 minutes.
  11. Stir in crème fraîche
  12. Stir in parmesan cheese until melted.
  13. Remove from heat and finish with a splash of lemon juice and serve in a bowl.

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