Creamy Cajun Chicken Lasagna Soup

Name: Creamy Cajun Chicken Lasagna Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb Boneless, skinless chicken breasts or thighs; 1 tsp Salt, Pepper, Garlic Blend Seasoning; 2.5 Tony Chachere’s More Spice Creole Seasoning (, (or any cajun seasoning you like)), divided; 1 tsp Smoked Paprika; 1 tbsp Avocado Oil; 5 tbsp Salted Butter, divided; 1 Yellow Onion, diced; 1 Red Bell Peppers, diced; 1 Green Bell Peppers, diced; 0.5 tsp Ground Black Pepper; 0.5 tsp Oregano; 6 Garlic, minced; 0.333 cup All Purpose Flour; 6 cup Chicken Broth; 2 cup Heavy Cream; 10 regular lasagna sheets, broken into bite-sized pieces; 1 cup Fresh Parmesan Cheese; 2 tbsp Fresh Parsley, chopped; 0.5 tsp Red Pepper Flakes, crushed; Additional Parmesan cheese; fresh parsley, chopped; Red Pepper Flakes, crushed

Creamy Cajun Chicken Lasagna Soup combines tender seasoned chicken, colorful bell peppers, broken lasagna noodles, and Parmesan cheese in a rich, creamy broth for the ultimate one-pot comfort meal.

Brooke1999

Prep20 min

Cook40 min

Total1 hr

Servings6

Difficultyeasy

AmericanLunchDinner / SupperSoups

Ingredients

1 lbBoneless, skinless chicken breasts or thighs
1 tspSalt, Pepper, Garlic Blend Seasoning
2.5Tony Chachere’s More Spice Creole Seasoning (, (or any cajun seasoning you like)), divided
1 tspSmoked Paprika
1 tbspAvocado Oil
5 tbspSalted Butter, divided
1Yellow Onion, diced
1Red Bell Peppers, diced
1Green Bell Peppers, diced
0.5 tspGround Black Pepper
0.5 tspOregano
6Garlic, minced
⅓ cupAll Purpose Flour
6 cupChicken Broth
2 cupHeavy Cream
10regular lasagna sheets, broken into bite-sized pieces
1 cupFresh Parmesan Cheese
2 tbspFresh Parsley, chopped
0.5 tspRed Pepper Flakes, crushed
Additional Parmesan cheese
fresh parsley, chopped
Red Pepper Flakes, crushed

Instructions

1
Season both sides of the chicken with The salt, pepper, garlic blend, 1½ teaspoons of the Tony Chachere’s seasoning, and the smoked paprika.
2
Heat the avocado oil and 1 tablespoon of butter in a 6-quart Dutch oven over medium heat. Cook the chicken until golden brown and cooked through. Remove and set aside.
3
Add the remaining butter to the pot. Stir in the onion, green bell pepper, and red bell pepper. Season with the black pepper, ½ teaspoon Tony Chachere’s seasoning, and the oregano. Cook for about 5 minutes.
4
Add the garlic and cook for 1 minute.
5
Stir in the flour and cook for about 3 minutes.
6
Slowly whisk in the chicken broth, then stir in the heavy cream until smooth.
7
Bring to a gentle boil. Taste and add the remaining teaspoon of Tony Chachere’s seasoning if needed.
8
Stir in the broken lasagna noodles and cook for about 15 minutes, stirring often.
9
Dice the cooked chicken into bite-sized pieces.
10
Stir in the Parmesan cheese until melted.
11
Add the parsley, crushed red pepper flakes, and chicken. Simmer for 2 to 3 minutes.