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Chicken Ranch Lasagna Soup

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A cozy, creamy, and cheesy soup that captures the essence of lasagna in a bowl, perfect for chilly evenings and gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 640
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced Provides protein and a meaty base for the soup.
  • 3 cups shredded cheddar cheese Sharp or mild cheddar adds creaminess and savory flavor.
  • 7 pieces lasagna sheets, broken into pieces Pasta gives the soup the classic lasagna texture.
  • 1 cup diced carrots Adds natural sweetness and color.
  • 1 cup diced yellow onion Brings depth and aromatic flavor.
  • 1 cup diced celery Adds mild herbal notes and crunch when first sautéed.
  • 3 cups whole milk Creates a rich, creamy broth.
  • 3 cups chicken broth Provides savory liquid and depth of flavor.
  • 5 tablespoons butter Used to sauté and form the roux for thickness.
  • 1 teaspoon olive oil Helps prevent butter from burning while sautéing.
  • 1/4 cup all-purpose flour Thickens the soup when combined with butter.
  • 2 tablespoons ranch seasoning Brings tangy, herby ranch flavor.
  • 1 teaspoon chicken bouillon powder Boosts savory chicken flavor.

Method
 

Preparation
  1. In a large pot, melt 5 tablespoons butter and 1 teaspoon olive oil over medium heat.
  2. Add 1 cup diced yellow onion, 1 cup diced carrots, and 1 cup diced celery. Sauté until softened, about 5 minutes.
  3. Stir in 1/4 cup all-purpose flour and cook for another minute to form a light roux.
  4. Gradually add 3 cups chicken broth and 3 cups whole milk, stirring to avoid lumps until the mixture is smooth.
  5. Add 2 cups cooked chicken, 2 tablespoons ranch seasoning, 1 teaspoon chicken bouillon powder, and the broken lasagna sheets. Stir to combine.
Cooking
  1. Bring the soup to a boil, then reduce heat and simmer for about 15 to 20 minutes until the pasta is cooked and tender.
  2. Stir occasionally to prevent the pasta from sticking.
  3. Stir in 3 cups shredded cheddar cheese until melted and combined. Adjust seasoning if needed.

Nutrition

Serving: 1gCalories: 640kcalCarbohydrates: 40gProtein: 45gFat: 30gSaturated Fat: 18gSodium: 1300mgFiber: 2gSugar: 6g

Notes

Use freshly shredded cheddar for the best melt and flavor. Refrigerate leftovers in an airtight container for up to 3 to 4 days. You can freeze for up to 2 months. To reheat, add a splash of milk or broth if the soup has thickened.

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