Instructions
Step 1. Cook the Noodles:
- Bring a pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente. Drain and set aside with a little olive oil to prevent sticking.
Step 2. Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 3. Add Chicken and Broth:
- Stir in shredded chicken and pour in chicken broth. Simmer for 5–7 minutes to let the flavors combine.
Step 4. Make It Creamy:
- Lower the heat and stir in milk and heavy cream. Gradually add mozzarella and parmesan cheese, stirring constantly until melted and smooth.
Step 5. Season to Perfection:
- Add Italian seasoning, black pepper, and salt to taste. Let it simmer for 5 minutes until the soup thickens slightly.
Step 6. Combine and Serve:
- Add the cooked lasagna noodles into the soup and stir gently. Cook for another 2 minutes to blend flavors.
Step 7. Garnish & Enjoy:
- Serve hot, topped with chopped parsley, extra cheese, or a sprinkle of red pepper flakes for a little heat!