Ingredients

• 1 lb boneless, skinless chicken breasts (pounded to even thickness)
• 1 tsp kosher salt (plus more to taste)
• Black pepper (to taste)
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 tbsp all-purpose flour (use gluten-free if needed)
• 4-5 cloves garlic, minced
• 6-7 cups low-sodium chicken broth
• 6 oz lasagna noodles, broken into pieces (gluten-free if needed)
• 4 cups fresh baby spinach, roughly chopped
• Pinch red pepper flakes
• 1 ½ tsp Italian seasoning
• 1 cup heavy cream
• 1 cup shredded low-moisture mozzarella cheese
• ½ cup grated Parmesan cheese (plus more for topping)
• Optional garnishes: fresh basil, fresh thyme, ricotta cheese, or crusty bread

Instructions

1. Prepare the Chicken:
   Pat the chicken breasts dry and season both sides with salt and black pepper.
2. Sauté the Onion & Make the Roux:
   • In a large Dutch oven or stockpot, melt the butter over medium heat.
   • Add the diced onion and sauté for 2-3 minutes until softened.
   • Sprinkle in the flour, stirring to coat the onions. Lower the heat to medium-low and cook for 3-4 minutes, stirring frequently.
   • Add the minced garlic and cook for another minute.
3. Build the Soup Base:
   • Whisk in 6 cups of chicken broth, stirring constantly. Increase heat to medium-high to allow the soup to thicken slightly.
   • Stir in the red pepper flakes and Italian seasoning.
   • Submerge the seasoned chicken breasts in the broth.
4. Cook the Chicken:
   • Bring the soup to a boil, then reduce the heat to medium-low.
   • Simmer uncovered for 6-9 minutes, or until the chicken reaches 165°F internally.
   • Remove the chicken from the pot and transfer it to a cutting board.
5. Cook the Pasta:
   • Bring the broth back to a boil and add the broken lasagna noodles.
   • Cook until al dente, about 8-10 minutes.
6. Shred the Chicken & Finish the Soup:
   • Using two forks, shred the cooked chicken into bite-sized pieces.
   • Reduce the heat to low and stir in the spinach, heavy cream, mozzarella, Parmesan, and shredded chicken.
   • Stir until the cheese is fully melted and the spinach is wilted.
   • Add up to 1 extra cup of broth if a thinner consistency is desired.
   • Taste and adjust seasoning with more salt if needed.
7. Serve & Enjoy:
   • Ladle the soup into bowls.
   • Top with extra Parmesan, fresh basil, or a dollop of ricotta.
   • Serve with crusty bread on the side.

Recipe Notes

• Chicken Prep: If using thick chicken breasts (over 5 oz each), slice them in half lengthwise and pound them evenly. This helps them cook quickly and evenly.
• Gluten-Free Option: Substitute gluten-free flour and gluten-free lasagna noodles.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream as needed.

Nutrition