There’s something incredibly comforting about a bowl of warm soup that tastes like your favorite lasagna. This Creamy Chicken Lasagna Soup Recipe blends tender chicken, rich creaminess, and hearty noodles in a way that makes every spoonful feel like a cozy hug. Trust me, it’s worth making on any day you want that classic lasagna flavor without the fuss.

A close-up of a white pot filled with creamy soup that has a light yellow color. Inside the soup, there are several layers of ingredients including chunks of light pink shredded chicken, bright orange carrot pieces, dark green spinach leaves, small light green celery slices, and bits of yellow pasta shells. A dark gray ladle is lifting some soup in the foreground, showing the mix of chicken, spinach, carrot, and pasta clearly. The pot is on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Lasagna Soup Recipe
Top Tip
How to Serve Creamy Chicken Lasagna Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Lasagna Soup Recipe

Why You'll Love This Recipe

This soup quickly became one of my go-to comfort foods because it brings together everything I adore about lasagna but in a quicker, easier format. It’s creamy, packed with flavor, and so satisfying—perfect for when you want something fuss-free but feel like treating yourself.

Rich and Creamy: The cream cheese and Parmesan melt together beautifully, creating a velvety, comforting broth.
Hearty and Filling: Tender shredded chicken and lasagna noodles make this a meal that sticks with you.
Fresh Veggie Goodness: Carrots, celery, onions, and spinach add layers of flavor and a nutritional boost.
Simple & Versatile: You can easily adapt it with what you have on hand or tweak the veggies to your liking.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Lasagna Soup Recipe plays a part in re-creating that classic lasagna experience without baking the layers. The combination of aromatics, cream cheese, and Parmesan create a rich broth while the shreddable chicken and noodles create heartiness without heaviness.

Flat lay of a whole uncracked brown egg, a small pile of diced orange carrots, a few chopped celery stalks, a whole peeled medium onion cut in half to show layers, three cloves of fresh garlic, a small heap of Italian seasoning herbs, a small mound of dried basil leaves, a small white ceramic bowl with fine salt crystals, a small white ceramic bowl with freshly ground black pepper, a tiny white ceramic bowl containing ground nutmeg, a small pat of unsalted butter, a white ceramic bowl filled with all-purpose flour, a medium white ceramic bowl with shredded raw boneless skinless chicken breasts, a small white ceramic bowl of whole milk, a small white ceramic bowl holding a chunk of cream cheese, a small white ceramic bowl with grated Parmesan cheese, a small pile of fresh baby spinach leaves, broken dried lasagna noodles scattered symmetrically, all ingredients arranged neatly and symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: For sautéing, it adds a gentle richness without overpowering the flavors.
Onion: Provides a sweet and savory base—make sure to dice it fine for even cooking.
Carrots: They bring a subtle sweetness and texture contrast.
Celery stalks: Adds depth and that classic soup flavor foundation.
Garlic: A must for that cozy, aromatic hit; don’t rush this step.
Italian seasoning & dried basil: Essential for capturing that distinctly Italian flavor profile.
Salt & black pepper: Season carefully; chicken broth can sometimes add saltiness so taste as you go.
Ground nutmeg: A secret addition that brings subtle warmth and rounds out the creaminess.
All-purpose flour: Helps thicken the soup to a luscious texture.
Chicken broth: Adds body and savory depth—use a good-quality one for the best flavor.
Water: To balance out the broth concentration and control the soup’s thickness.
Chicken breasts: Cooked tender and shredded for bite-sized protein pieces throughout.
Whole milk: Lightens the soup and adds moisture without heaviness.
Cream cheese: The key to that velvety, creamy body—softened for easy melting.
Parmesan cheese: Adds a sharp, salty finish and creamy melt.
Baby spinach: A fresh, mild green that wilts perfectly and keeps things bright.
Lasagna noodles: Broken into bite-sized pieces to mimic lasagna layers in spoonable form.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often like to tweak this Creamy Chicken Lasagna Soup Recipe depending on what’s in my fridge or my mood. You can easily swap out spinach for kale or even add mushrooms for a twist. Feel free to add a sprinkle of crushed red pepper if you want a little heat—I've done it, and it brings a fun kick.

Mushroom Lover’s Twist: I once added sliced cremini mushrooms sautéed along with the onions and carrots—gave an earthy layer that was delicious.
Dairy-Free Version: Swap cream cheese for a non-dairy creamy alternative and use chicken broth without added dairy; still great but lighter.
More Veggies: Bell peppers or zucchini diced small are great additions if you want extra color and texture.
Gluten-Free: Use gluten-free flour and noodles, and it’ll still come together beautifully.

Step-by-Step: How I Make Creamy Chicken Lasagna Soup Recipe

A white bowl filled with creamy chicken soup that has a light yellow color. There are three parts: shredded white chicken pieces spread on top, small yellow corn kernels, orange carrot cubes, green celery slices, and fresh dark green spinach leaves mixed in the soup. Thin, curly light yellow pasta is visible near the edges. White flakes of cheese are sprinkled on top with small green herb leaves. A silver spoon with a wooden handle rests inside the bowl on the right. The bowl sits on a green cloth on a dark wooden surface scattered with tiny herbs and cheese bits. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Base Ingredients

Start by melting your butter in a large pot over medium heat. When it’s nicely melted, toss in your diced onion, carrots, and celery. I usually give them 3-4 minutes to soften up—don’t rush here; you want the veggies tender but not brown so the soup stays bright and fresh. Then add minced garlic and sauté an extra minute until fragrant. Keep stirring so garlic doesn’t burn — burnt garlic can turn bitter.

Step 2: Season and Thicken

Sprinkle in your Italian seasoning, dried basil, salt, pepper, and just a pinch of that nutmeg. The nutmeg is subtle but adds warmth you might not expect—trust me on this one! Whisk in the flour slowly so it coats the veggies and thicken the base evenly. This part transforms the broth into a luscious, creamy texture that’s key for the soup.

Step 3: Add Chicken and Simmer

Pour in the chicken broth and water, stirring well to combine. Bring it to a boil, then gently add the chicken breasts. Lower the heat to a simmer and cover the pot. Let the chicken cook through, about 15 minutes. You’ll know it’s ready when it’s no longer pink inside and tender enough to shred. I usually remove it to a bowl and let it cool slightly before shredding to avoid burning my fingers.

Step 4: Prepare the Noodles Separately

While the chicken simmers, cook your broken lasagna noodles in a separate pot according to package directions until al dente. I recommend cooking a few extra noodles if you like your soup a bit pasta-heavy—sometimes I throw in a couple more while serving!

Step 5: Add Creamy Goodness and Greens

Once your chicken is shredded and noodles cooked, bring the soup back to a gentle simmer. Stir in milk and softened cream cheese—give it 3 to 5 minutes to fully melt and mingle, stirring occasionally. This step is what makes the broth irresistibly creamy. Then fold in Parmesan, fresh baby spinach, and the shredded chicken. The spinach wilts quickly, and the Parmesan melts into a rich finish.

Step 6: Serve & Garnish

Remove the soup from heat and ladle into bowls, adding your cooked lasagna noodles right before serving so they don’t get mushy. I love topping mine with fresh herbs like basil or parsley and a few shavings of Parmesan to make it feel extra special.

Top Tip

From my experience, a few small details really elevate this Creamy Chicken Lasagna Soup Recipe from good to unforgettable. These have saved me time and extra steps in the kitchen more than once.

Don’t Overcook the Noodles: Add them just before serving. They soak up liquid quickly and become mushy if left sitting for too long in the soup.
Softened Cream Cheese is Key: Take it out of the fridge early or gently microwave it to ensure it melts smooth and evenly instead of clumping.
Shred Chicken While Warm: It’s easier and you get those nice little tender pieces that integrate perfectly throughout the soup.
Season In Layers: Taste your broth after simmering the chicken, then adjust salt and pepper again once everything’s combined for balanced flavor.

How to Serve Creamy Chicken Lasagna Soup Recipe

Creamy Chicken Lasagna - Serving Suggestion

Garnishes

I’m a big fan of fresh basil leaves or chopped parsley when serving this soup. A few shavings of good-quality Parmesan on top add a lovely salty punch and a bit of texture that makes each bite sing. If you like a little heat, crushed red pepper flakes are my go-to addition at the table.

Side Dishes

For sides, a crisp green salad with lemon vinaigrette balances the richness perfectly. I also like serving warm garlic bread or a crusty baguette for dipping and soaking up all that creamy broth.

Creative Ways to Present

When I’ve made this for special occasions, I’ve served it in shallow bowls topped with a swirl of pesto and microgreens for color. Another fun idea is to layer it in clear mugs or bread bowls to showcase all the textures—kids love this presentation!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. I keep the noodles separate until reheating because they soak up too much liquid and get soggy otherwise.

Freezing

I’ve frozen the soup base (without noodles) in portioned containers. When thawed, it reheats beautifully on the stove—just add freshly cooked noodles after warming for best texture.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling once milk and cream cheese are added to prevent curdling. Once warm, add your noodles and stir through before serving.

Frequently Asked Questions:

Can I use leftover cooked chicken for this soup?

Absolutely! Using leftover cooked chicken saves time and works perfectly. Just add it in the last few minutes of simmering to heat through without drying out.

What if I don’t have cream cheese?

You can substitute with crème fraîche, mascarpone, or a good quality full-fat Greek yogurt stirred in at the end. Each will add creaminess but with a slightly different tang, so adjust seasoning to taste.

Can I make this soup vegetarian?

Yes! Swap the chicken broth for vegetable broth and leave out the chicken or add hearty mushrooms and beans for protein. You can also use vegan cream cheese to keep it creamy.

What’s the best way to avoid overcooking the noodles?

Cook noodles separately according to package directions, then add them to individual bowls when serving to keep them al dente and prevent sogginess. Do not add raw noodles directly to the soup and store.

Final Thoughts

This Creamy Chicken Lasagna Soup Recipe has earned a sweet spot in my heart and my kitchen rotation because it nails that perfect balance of creamy comfort and fresh flavor. It’s easier than lasagna but still lets you enjoy all the layers of taste you love. Give it a try, and I promise it’ll become your new favorite cozy meal too.