Description
A delightful fusion of lasagna flavors and fresh broccoli in a comforting soup, made lighter without heavy cream.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 teaspoons garlic paste
- 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 sharp cheddar cheese, freshly shredded
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- Salt to taste
Instructions
- Heat the butter and olive oil in a pot over medium heat until melted.
- Add the diced onion and sautรฉ for about 3-4 minutes until translucent.
- Incorporate the garlic paste for 30 seconds, then sprinkle in the flour stirring for 2 minutes.
- Pour in the chicken broth gradually while whisking to avoid lumps, bring to a gentle simmer.
- Mix in the shredded carrots and broccoli, cooking for about 5-7 minutes until tender yet crisp.
- Add the chicken and broken lasagna noodles, simmer for 10-12 minutes until noodles are cooked.
- Pour in the whole milk gradually, stirring until combined.
- Season with onion powder, black pepper, paprika, dried parsley, and salt. Add cheese gradually, stirring until melted.
Notes
Chop broccoli into uniform pieces for even cooking. Gradually add cheese to avoid clumping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg