Description
This Broccoli Cheddar Lasagna Soup Without Heavy Cream is a cozy one-pot dinner packed with tender chicken, broccoli, carrots, lasagna noodles, and sharp cheddar. Whole milk and a simple roux create a rich, creamy broth without heavy cream, making this an easy and satisfying family dinner.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 2 teaspoons garlic paste, or 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 1 cup shredded carrots
- 2 cups broccoli florets, finely chopped
- 2 cups shredded rotisserie chicken
- 8 lasagna noodles, broken into bite-size pieces
- 1½ cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- Salt, to taste
Instructions
- Sauté the aromatics: Heat the butter and olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds.
- Make the roux: Sprinkle the flour over the onions. Stir continuously for 2 minutes to cook out the raw flour taste and create a light paste.
- Add the broth: Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
- Cook the vegetables: Stir in the shredded carrots and chopped broccoli. Simmer for about 5 minutes, until they begin to soften.
- Add chicken and pasta: Stir in the shredded rotisserie chicken and broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally, until the noodles are tender.
- Make it creamy: Reduce the heat to low. Stir in the whole milk, then gradually add the freshly shredded cheddar, stirring until completely melted and smooth. Do not boil after adding the dairy.
- Season and finish: Stir in the onion powder, black pepper, paprika, and dried parsley. Taste and add salt as needed. Simmer gently for another 3–4 minutes, until thick and creamy. Serve hot.
Notes
- Shred your own cheddar: Freshly shredded cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking agents.
- Keep the heat low: Once you add the milk and cheddar, avoid boiling the soup to help prevent the dairy from separating or becoming grainy.
- Stir the noodles: Lasagna pieces can stick to the bottom of the pot, so stir occasionally while they cook.
- Adjust the consistency: The soup thickens as it sits. Add a splash of chicken broth or milk if you prefer a thinner consistency.
- For leftovers: Refrigerate in an airtight container for 3–4 days. Reheat gently and add a little milk or broth because the pasta will continue absorbing liquid.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/ 6 of recipe
- Calories: 530 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg