White Chicken Lasagna Soup by Tidal Tastes

Ingredients

• 1 lb boneless skinless chicken breasts, diced
• 8 oz lasagna noodles, broken into bite-sized pieces
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cup chicken broth
• 1/2 cup heavy cream
• 2 cup fresh baby spinach
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 tsp dried italian seasoning
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium-high heat; add diced chicken and cook until browned, about 5-7 minutes.
2. Remove chicken from the pot and set aside; add onion to the same pot and sauté until translucent, about 4 minutes.
3. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil; add the broken lasagna noodles and cook until al dente, about 8-10 minutes.
5. Lower heat to medium-low, stir in the cooked chicken, heavy cream, and spinach; cook for 2-3 minutes until spinach wilts.
6. Remove from heat and stir in the mozzarella and parmesan cheeses until fully melted and creamy; serve immediately.