This gluten-free white lasagna soup is a big warm hug in a bowl. With the weather getting crazy cold this week, it’s the perfect time to cozy up to a meal that warms you from the inside out! Stay warm, y’all!
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
INGREDIENTS
2 Tbsp ghee (I use 4th & Heart)
1 cup white onion, finely chopped
1 Tbsp garlic, minced
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried rosemary
1/4 tsp crushed red pepper
4 cups chicken broth (I use Kettle & Fire)
6 cups water, divided
2 chicken breasts, uncooked
1/4 cup sun dried tomatoes, chopped
1 (9oz) box gluten-free lasagna noodles (I use Jovial)
1 (8oz) container dairy-free cream cheese (I use Kite Hill)
2 cups fresh spinach, tightly packed
3/4 cup fresh mozzarella, shredded
1/4 cup fresh parmesan, shredded (more for topping)
Optional Toppings: fresh shredded parmesan, fresh parsley, crushed red pepper, dollop of ricotta, fresh thyme, fresh basil, fresh oregano
HOW TO MAKE:
-In a Dutch oven, melt ghee over medium heat.
-Add in onions, and sauté until they start to brown.
-Stir in garlic, salt, pepper, thyme, basil, oregano, rosemary, and red pepper. Cook for one minute.
-Stir in broth and 4 cups of water, then nestle chicken breasts into the pot.
-Add in sun dried tomatoes.
-Bring to a boil, then simmer for 15-20 minutes, until chicken is cooked through. Turn chicken over half way through cooking time.
-Once chicken is cooked, remove and shred.
-Stir in cream cheese to broth. Whisk to thoroughly melt.
-Break lasagna noodles up into pieces, and add into broth and stir.
-Cook, covered, for 4-5 minutes, until tender (stir periodically so noodles don’t stick together.)
-Once noodles are cooked, add in shredded chicken, spinach, and 2 cups of water. Stir to combine.
-Stir in the parmesan and mozzarella until melted.
-Add salt and pepper, to taste.
-Ladle into bowls, and top with desired toppings.
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