Ingredients

• 1 lb chicken breasts (pounded to an even thickness; see Note 1)
• 1 teaspoon kosher salt (plus more for seasoning)
• Black pepper (to taste)
• 3 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 3 tablespoons all-purpose flour (gluten-free option available; see Note 2)
• 4-5 cloves garlic (minced)
• 6-7 cups low-sodium chicken broth
• 6 ounces lasagna noodles (broken into pieces; gluten-free option available)
• 4 cups fresh baby spinach (roughly chopped)
• Pinch of red pepper flakes
• 1 ½ teaspoons Italian seasoning
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese (low moisture)
• ½ cup grated Parmesan cheese (plus extra for topping)
• Fresh basil, fresh thyme, ricotta cheese, and/or crusty bread (for serving)

Instructions

1. Prepare the chicken: Pat the chicken breasts dry using a paper towel and season generously with salt and black pepper.
2. Cook the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Sprinkle the flour over the onions and stir to coat them in the flour mixture (this forms the roux). Lower the heat to medium-low and cook for another 3-4 minutes to allow the flour to cook through. Add the minced garlic and sauté for another minute.
3. Build the broth: Gradually whisk in 6 cups of chicken broth, increasing the heat to medium-high while stirring constantly to thicken the mixture slightly. Add a pinch of red pepper flakes and Italian seasoning, then stir to combine.
4. Cook the chicken: Add the chicken breasts to the pot, ensuring they’re fully submerged in the broth. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 6-9 minutes, or until the chicken reaches an internal temperature of 165°F (it will continue to cook after being removed from the heat). The cook time may vary based on the thickness of the chicken, so keep an eye on it. Once cooked, transfer the chicken to a cutting board.
5. Cook the pasta: Bring the broth back to a boil and add the lasagna noodles. Cook for 8-10 minutes or until the noodles are al dente.
6. Finish the soup: Lower the heat and stir in the fresh spinach, heavy cream, mozzarella cheese, Parmesan cheese, and shredded chicken. Stir until the cheese melts and the spinach wilts. If the soup needs more liquid, add up to 1 cup of broth to reach your desired consistency. Taste and season with additional salt, if needed.
7. Serve: Ladle the soup into bowls and top with fresh basil, thyme, ricotta cheese, and/or crusty bread as desired.

Notes

• Note 1: If your chicken breasts are larger than 5 ounces, slice them in half lengthwise and pound them to an even thickness to ensure even cooking. Thicker breasts may take longer to cook through.
• Note 2: For a gluten-free version, use gluten-free all-purpose flour and your favorite gluten-free lasagna noodles (Jovial is a great option).

Nutrition