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looks pretty amazing

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My husband Eric and I eat dinner together to spend some quality time together. This cheesy soup is proof that soup doesn't need to be made in big batches to be good.-Cheryl McRae, West Valley, Utah

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My husband Eric and I eat dinner together to spend some quality time together. This cheesy soup is proof that soup doesn't need to be made in big batches to be good.-Cheryl McRae, West Valley, Utah

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This is, by far, my favorite homemade chicken noodle soup recipe because it's simply the perfect mix of easy, wholesome, and satisfying. It's creamy yet light, and benefits from the addition of potato, thyme, oregano, and convenient pre-cooked rotisserie chicken. If you're looking for an easy yet incredibly delicious homemade creamy chicken noodle soup recipe, just read some of the reviews below, then try it for yourself!

This is one of those recipes I like to make a big double batch of on a cold, slow weekend in January, and freeze half for future busy weeknights. It's also a great one to take to a friend or neighbor who's in need of a comforting homemade meal. And it's a perfect back to school recipe when schedules get very busy.

This creamy chicken noodle soup has only about 200 calories per 1 cup. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. I've made this soup probably close to 100 times since I originally published the recipe in 2015. Trust me, don't leave that potato out!

Reader Melinda commented: "I made this today and have to say that this is now our favorite homemade chicken noodle soup recipe, too! I followed the recipe exactly as written and hubby loved it. ★★★★★"

Reader DLand commented: "I first made this as a dinner for a new mom and dad. It was so good I couldn't wait to make it again to keep for my own dinner. Thank you for another wonderful recipe! ★★★★★"

Reader Paula commented: "This soup was delicious, best chicken soup I have eaten. I added Italian seasoning since I did not have oregano or fresh thyme and it was perfect. ★★★★★"

Cozy up with a bowl of this soup, alongside a fresh salad and a warm slice of homemade artisan bread, for a meal that will leave you feeling satisfied, but not weighed down. If lightened-up comfort food is what you crave, be sure to try my creamy butternut squash mac and cheese, too!

Here's Why You'll Love This Light & Creamy Chicken Noodle Soup

Lightened up, yet still creamy and so satisfying

Can be made on the stove or in a slow cooker

1-pot meal

Using a cooked rotisserie chicken saves time

So much more delicious than store-bought soup

Make ahead of time and freeze

Good way to use up leftover chicken

Flavorful spices, herbs, and vegetables

Ultimate winter comfort food!

Best Ingredients to Use:

You need 1 big pot and a few staple ingredients. This is a forgiving recipe, so let's review what can change if needed.

Butter: Just a Tablespoon, to soften the vegetables.

Vegetables: Onion, carrots, and celery form the mirepoix flavor base for this soup.

Herbs/Flavors: Use a blend of garlic, dried or fresh thyme and oregano, fresh ground pepper, and salt. Feel free to use other herbs you enjoy instead, if desired.

Flour or Cornstarch: Flour (or cornstarch) thickens the liquid, taking this soup from brothy to creamy. See recipe Note for that substitution.

Chicken Broth: Or stock.

Potato: 1 medium potato is the first magical ingredient in this recipe, because it cooks down and makes the soup SO creamy, hearty, and satisfying.

Chicken: This recipe saves time because you can use pre-cooked chicken. You could also use leftover cooked turkey, like we do in this turkey pot pie! I usually pick up a small rotisserie chicken from the grocery store, shred it, and add it right into the soup. Or you can boil/poach chicken breasts or roast them with a little garlic and thyme, let cool slightly (or refrigerate for a day or two), then shred or chop. If you have leftover chicken, you can also use it in recipes like my chicken quinoa salad or peanut chicken zucchini noodles.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

Noodles: I prefer wide egg noodles in chicken soup, but you can use any type of dry pasta you like, or go noodle-less.

If you can find wide egg noodles, go ahead and use those in today's soup. If you don't have egg noodles, any dry pasta you like would work. Keep the noodles small enough to fit on a spoon, so break any large dry pasta before using if needed. A few readers have even used tortellini instead!

How Does the Soup Thicken Up?

Cooking down the onion, carrots, and celery is a key step in the recipe. After you cook them down, add flour and your herbs. The flour will absorb the liquid from the softening vegetables, and create a nice thick base for the soup. This is exactly how we start biscuit vegetable pot pie, too.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.)

Nice and thick, without being too heavy.

After the vegetable mixture cooks and you add the flour and seasonings (above), you'll add the broth and potato. Boil, and then simmer on the stove before adding the milk/half-and-half, chicken, and noodles. Finish cooking. It's all very simple.

*Slow cooker instructions in the recipe Notes below!*

Can I Skip the Noodles or Use Rice Instead?

Yes. Feel free to skip the noodles entirely with no other changes to the recipe. Or you can use 1 cup of uncooked rice instead. Add it when you would add the noodles.

This Soup Satisfies. Period.

One bowl of this light & creamy chicken noodle soup will leave you feeling satisfied for hours, without feeling weighed down. This is the meal that keeps on giving because if you have a smaller family, there will be plenty of leftover soup to enjoy during the week. Serve in homemade bread bowls or alongside a batch of deliciously soft dinner rolls or brown butter sage dinner rolls.

I calculated the nutrition details using the SparkRecipes calculator app, and a 1-cup serving of this creamy chicken noodle soup, when using whole milk, is only 203 calories, with 20 grams of protein. Creamy, yet light... best soup ever!

Print

Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup - Sally's Baking Addiction

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If you're looking for an easy, light, yet incredibly delicious homemade creamy chicken noodle soup recipe, this is it!

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This is one of my favorite types of soup

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This 30-minute broccoli cheddar soup recipe is the ULTIMATE comfort food! It's rich, creamy, super cheesy, and loaded with tender veggies.

Broccoli cheddar soup is one of Jack's favorite foods. Ask him about the version at Panera Bread, and he'll go on and on about its creamy texture and rich, tangy, cheesy flavor. He never expected me to develop a broccoli cheddar soup recipe at home (unless you count this vegan twist), but with the holidays right around the corner, I thought it would be fun to surprise him with one.

So, on a gray, chilly day last weekend, when we were both craving comfort food, I finally made him this broccoli cheddar soup recipe. As we sat down with our steaming bowls, I waited anxiously to see what he'd think. I shouldn't have worried. He took one taste and declared, "This recipe is even better than Panera's broccoli cheddar soup!" A few minutes later, he was already heading back for seconds. I hope you love this recipe too!

Broccoli Cheddar Soup Recipe Ingredients

Here's what you'll need to make this broccoli cheddar soup recipe:

Broccoli, of course! Cut it into small, bite-sized pieces so that you get some in every spoonful of soup.

Onion and garlic - They add savory depth of flavor.

Butter and flour - They create a roux that thickens the soup.

Milk - It perfects the soup's creamy texture. Whole milk is traditional in broccoli cheese soup, and it works great here, but I often use unsweetened almond milk instead, and it works nicely too. The soup is a tad less thick, but it's still delicious!

Vegetable broth - Use store-bought, or make your own.

Carrot - You can finely chop it or julienne it. I personally like to julienne it because the shredded carrots remind me of grated cheese, and I think they give the soup a fun, extra-cheesy look.

Dijon mustard - It adds tangy, peppery depth of flavor.

Cheddar cheese - It wouldn't be broccoli cheddar soup without it! Sharp cheddar cheese is my fave, but feel free to opt for a mild cheddar if your prefer.

And salt and pepper - To make all the flavors pop!

Find the complete recipe with measurements below.
So creamy! So cheesy! Who wants a bowl?

Broccoli Cheese Soup Recipe Tips

Grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

Whisk continuously when you add the flour and milk. At first, whisking prevents the flour from burning on the bottom of the pot with the butter. Once you add the milk, it evenly disperses the flour and butter in the liquid, thickening the soup and preventing lumps from forming.

Go low and slow. When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won't incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions.

Reheat it on the stove. Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat them, you'll once again need to go low and slow. Skip the microwave, and warm the soup on the stovetop instead. Place it in a saucepan over medium-low heat, and stir occasionally until heated through. Reheated this way, the soup should stay thick and creamy. If you try to rush the process and crank up the heat, the soup will separate. Trust me, I learned the hard way!

Broccoli Cheddar Soup Serving Suggestions

Make this broccoli cheese soup a meal by serving it with good crusty bread or a heap of homemade croutons. If you're looking for something more to serve with it, I recommend a simple veggie side dish like one of these:

Enjoy!

More Favorite Soup Recipes

If you love this broccoli cheddar soup, try one of these delicious soup recipes next:

Broccoli Cheddar Soup

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This broccoli cheddar soup recipe is easy to make in 30 minutes! Hearty, rich and creamy, it's the perfect comfort food. Better than Panera!

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its great if you make it slightly spicy by adding amny diffrent spices and only takes a couple half hours to make or can be made in 10 seconds

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yum.

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This is the soup from olive garden

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This creamy Chicken Gnocchi Soup is so easy to make at home and tastes just like the famous soup from Olive Garden. Use fresh or leftover chicken and make it on the Stove Top or the Crock Pot!
Be sure to serve this soup with my easy Cheddar Bay or Buttermilk Biscuits!

Chicken Gnocchi Soup

I definitely struggle with which soup to choose from when I go to Olive Garden, but Chicken Gnocchi Soup is always a top contender, along with their Zuppa Toscana Soup. ( Does anyone else have a self vs. self over this decision?)

Since you're here, I'm sure that this soup is right at the top of your list too. So let's do it, this is definitely a super easy soup recipe. Check out my pro tips, storage information, Crock Pot instructions, and more below!

What is Gnocchi

Gnocchi is mostly made of potato, and also contains flour and eggs.

You can find it in the pasta aisle at the grocery store, where the dry pastas are located. You may also be able to find it in the refrigerated section with other fresh pastas.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.
Soften the vegetables and garlic in butter. Add the flour and cook for 2 minutes to remove the raw flour taste. Add the chicken broth and half and half in splashes, stirring as you do so. Adding it too quickly can break the roux. Add the thyme and mustard powder. Add the chicken and bring it to a gentle boil until cooked through, 10-15 minutes. Remove and dice, then add it back to the soup. Let the soup simmer until desired consistency is obtained, it will continue to thicken. Add the gnocchi and simmer for about 5 minutes, (refer to package for timing). Add spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!
Crock Pot Method

Note: We'll use a slurry to thicken the soup at the end, so omit the flour and only use 1 Tbsp. butter. The consistency of the Crock Pot method isn't quite as thick as the stove top but it still tastes great.

Cut uncooked chicken into bite-sized pieces. Melt the butter over low heat in the Crock Pot. Add the vegetables, garlic, and chicken and toss to coat. Pour in the chicken broth and stir in the thyme and mustard powder. Do not add the half and half, gnocchi, or spinach.

Cook on low for 6-8 hours. Use a fork to whisk the half and half and cornstarch until combined. Slowly stir it into the soup. Add the gnocchi. Increase heat to high and cook for 30 minutes, until the gnocchi is cooked through.

Add the spinach a few minutes prior to serving. Season with red pepper flakes and salt/pepper if desired and serve.

Pro Tips

The soup will continue to thicken the longer that it simmers on the stove top.

Don't cook the chicken at a rapid boil or it will become tough. A very gentle boil is best.

Sliced or Ground Sausage can be used instead of chicken and it can be cooked with the vegetables as they soften.

Half and Half is half milk, half cream.

Mustard Powder is an ingredient that I like to use that you can't taste outright in the soup, but it helps enhance the other flavors.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

While this soup can be frozen, the consistency of dairy based soups isn't quite the same when reheated. But the flavor is still great.

Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.

4-Quart Dutch Oven- this is the perfect size for this soup. This one is high quality and you'll have it forever. (I use one almost every time I cook!)

Garlic Twister- it's much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.

Soup Bowls -(I love these!)

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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
This creamy Chicken Gnocchi Soup is so easy to make at home and tastes just like the famous soup from Olive Garden. Use fresh or leftover chicken and make it on the Stove Top or the Crock Pot!

Stove Top Method (See notes for Crock Pot method)

Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.

Add the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color.

Add the chicken broth and half and half in splashes, stirring to incorporate. Don't add it too quickly or you will break the roux.

Add the thyme and mustard powder.

If using uncooked chicken, add it to the broth. Bring it to a gentle boil. (If you boil too rapidly, the chicken will become tough.) Simmer until the chicken is cooked through, about 10 minutes. (This depends on the thickness of the chicken.)

Remove the chicken and let it rest for 5 minutes, then dice it and add it back to the soup. Let the soup simmer until desired consistency is obtained, it will continue to thicken.

Add the gnocchi and simmer for about 5 minutes, refer to package instructions for exact amount of time.

Reduce heat to low and add the spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!

The soup will continue to thicken the longer that it simmers on the stove top.

Sliced or Ground Sausage can be used instead of chicken and it can be cooked with the vegetables as they soften.

Half and Half is half milk, half cream.

Mustard Powder is an ingredient that I like to use that you can't taste outright in the soup, but it helps enhance the other flavors.

Crock Pot Method
Note: We'll use a slurry to thicken the soup at the end, so omit the flour and only use 1 Tbsp. butter. The consistency of the Crock Pot method isn't quite as thick as the stove top but it still tastes great.

Cut uncooked chicken into bite-sized pieces. Melt the butter over low heat in the Crock Pot. Add the vegetables, garlic, and chicken and toss to coat. Pour in the chicken broth and stir in the thyme and mustard powder. Do not add the half and half, gnocchi, or spinach.

Cook on low for 6-8 hours. Use a fork to whisk the half and half and 2 Tablespoons cornstarch until combined. Slowly stir it into the soup. Add the gnocchi. Increase heat to high and cook for 30 minutes, until the gnocchi is cooked through.

Combine 3 tablespoons of cornstarch and 3 tablespoons of cold water in a covered container and shake to combine. Stir it into the broth.

Add the spinach a few minutes prior to serving. Season with red pepper flakes and salt/pepper if desired and serve.

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This creamy Chicken Gnocchi Soup is so easy to make at home and tastes just like the famous soup from Olive Garden. Use fresh or leftover chicken and make it on the Stove Top or

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this looks good because its easy to make and its really good.

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this looks gas

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This creamy sausage tortellini soup is a 30 minute meal that's easy to make with sausage, kale, simple seasonings, broth, and cream!
Be sure to serve this with a side of Garlic Bread with Cheese or Biscuits!

Sausage Tortellini Soup

Wait until you taste this soup. This is one you will undoubtedly add to your favorite list of soup recipes, especially because it's a 30-minute meal that's got vegetables, protein, and pasta all in one bowl!

You may scratch your head when you see that I've got hot sauce and mustard powder on the ingredients list, but trust me. They enhance the other flavors in the recipe and add a very subtle touch that creates a great base for this soup. Once you try it, you'll see what I mean!

Check out my PRO tips below on how to add even more flavor to this soup, and what you can use if you don't have kale on hand!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook the sausage, onions, and garlic. Add flour and cook for 1-2 minutes. Add basil, oregano, hot sauce, mustard powder, and pepper. Stir to combine.

Add chicken broth and heavy cream. Bring to a boil, reduce to a simmer.

Add kale and tortellini. Cook 3-5 minutes. Taste and add salt if desired. Transfer to serving bowls and add a pinch of red pepper flakes.

Pro Tips

For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.

2-3 cups of Spinach can be used instead of kale, stir it in once the tortellini is cooked and let it wilt, about 30 seconds. If you use frozen spinach, let it thaw and pat it dry prior to adding it.

I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Texas Pete hot sauce for this recipe, Frank's Hot Sauce is great too!

This recipe is in The Cozy Cookbook on page 51!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months. Note that the tortellini will continue to absorb broth during storage. You may choose to boil tortellini separately and add it directly to serving bowls.

This soup does freeze well but I recommend boiling tortellini separately so that it doesn't absorb too much broth or get overly soft.

Be sure to try my chicken tortellini soup recipe next!

Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.

4 quart Soup Pot: The perfect size for this recipe.

Food Storage Containers- These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free.

Kitchen Scale: In case you need to weigh the sausage. (I use this all the time.)

Measuring Spoons- To measure out the seasonings.

Pinch Bowls- I measure out my seasonings ahead of time and add them to these small bowls so they're ready to go when it's time to add them.

Try These Next

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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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This creamy sausage tortellini soup is a 30 minute meal that's easy to make with sausage, kale, simple seasonings, broth, and cream! Be sure to serve this with a side of Garlic Bread with Cheese

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I love French Onion soup because I like the taste.

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Is there anything more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melty Gruyere cheese and lots of caramelized onion.

How To Make the Best French Onion Soup

There are two essential components of a good French onion soup.

The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make.

If you use boxed stock, taste it first! If you don't like the taste, don't use it. (If you cook a lot of beef or beef roasts, save the scraps and freeze them to make a stock with later.)

The Secret Ingredient Is Time

The second most important element is to properly caramelize the onions. Caramelizing the amount of onions needed in this recipe will take at least 40 minutes. Caramelizing is a chemical process that occurs when the sugars in the onions reach a certain temperature.

This only happens after a long cooking time (the addition of a little extra sugar will help). The more caramelized, the deeper the color of the onions and the more flavor you'll get from them.

Alternatives To Wine

The recipe calls for dry vermouth or white wine as well as brandy, which is optional. If you prefer not to use any alcohol, many readers who made the recipe mentioned in the comments that they omit it altogether and it's still delicious.

Others mentioned adding some Worcestershire sauce at the end to give it an additional depth of flavor. If you omit the alcohol, you may want to add a tablespoon or so of Worcestershire, but it's not necessary.

If you do choose to omit the alcohol, use a half cup of the beef broth to deglaze the pan as instructed in Step 2 before adding the remaining stock in Step 3.

The Best Cheese To Use for French Onion Soup

Gruyere and Parmesan are the classics for French onion soup. However, if you don't have them, try these alternatives.

How To Store and Reheat This Dish

Store the soup-without the croutons-in an airtight container in the refrigerator for 3 to 4 days. To reheat, bring to a boil on the stovetop. The croutons are best when made fresh.

How To Freeze French Onion Soup

This soup-without the croutons-freezes well. Freeze the cooled soup up to 3 months. Defrost in the refrigerator and reheat by boiling on the stovetop. Make the croutons fresh.

More Warm and Cozy Soup Recipes to Try!

Much of the success of this soup depends on the stock that you are using, and stock varies tremendously in its taste. Depending on your stock, you may need to bump up the flavor with some beef bouillon (we recommend Better Than Bouillon brand).

1. Peel and slice the onions:

Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total.

2. Begin caramelizing the onions with olive oil and butter:

In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.

Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions.

3. Sprinkle with the sugar, finish caramelizing, and add garlic:

Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add the minced garlic and cook for a minute more.

4. Deglaze the pot with vermouth or wine:

Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

5. Add the stock, bay leaves, and thyme:

Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.

6. Season and add the brandy:

Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

7. Toast the French bread slices:

While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.

Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).

Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.

Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

8. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.

Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

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Make Restaurant Quality Savory French Onion Soup in Your Own Kitchen

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Warm, cozy, and flavorful, this French onion soup is prepared with beef stock and caramelized onions. Top with croutons covered in melty Gruyere and Parmesan cheese.

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Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect easy dinner for those cold winter nights!
We are in soup mode at our house and surprisingly, my kids have been loving it. This lasagna soup was a huge hit as was Creamy White Chicken Chili and even Authentic New Orleans Gumbo (not truly a soup but a total winner!).

I guess the only positive thing about cold winter temperatures is that you can continue cooking warm comfort food and soups, like this delicious Lasagna Soup! This soup is seriously yummy! . This tastes just like lasagna, but in soup form, so how could it not be amazing?!

How to Make Lasagna Soup:

1. Brown the meat. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

2. Cook onion and garlic. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

3. Add sauce and spices. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to the pot.

4. Add lasagna noodles. Bring the pot to a boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.

5. Combine cheeses. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.

6. Serve warm. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.

Make ahead and freezing instructions:

To make ahead: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. it back up on the stove. Serve with a dollop of cheese.

To freeze: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

Store lasagna soup covered, in the refrigerator for 3-4 days.

Other Variations of Lasagna Soup:

Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.

Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles!

Consider trying one of these classic soup recipes:

Recipe

Lasagna Soup

Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect dinner for those cold winter nights!

In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.

Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using.

In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses

Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil

Store lasagna soup covered, in the refrigerator for 3-4 days.

Make ahead instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. it back up on the stove. Serve with a dollop of cheese.

Freezing instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.

Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles!

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I originally shared this recipe February 2014. Updated December 2019.

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Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect easy dinner for those cold winter nights! We are in soup mode at our house and surprisingly, my kids have been loving it.

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I love miso soup and I think that adding things into makes it better

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This looks so delicious and only takes about 35 minutes!

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This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It's fast and easy to make in just 35 minutes! We include stovetop, Instant Pot, and Crockpot instructions below.

Love taco flavors? Try my Easy Baked Chicken Tacos or this Easy Taco Casserole Recipe.

Why you'll love it

This recipe is based on my popular Creamy Taco Soup that's made with ground beef, and I figured it was time to get a chicken version on here! It's a filling and flavorful Tex-Mex soup all on its own, and it's even better when you load it up with your favorite toppings.

Sometimes I crave tacos and soup, and this is the best of both worlds. It's also way easier than making actual tacos, and you can get a hot meal on the table fast for Taco Tuesday using inexpensive pantry ingredients. Pair it with a salad with spring mix and this Chipotle Lime Ranch Dressing, and your family will be very happy.

What you'll need

Olive oil - for sautéing

Onion - our favorite variety is sweet onion (Vidalia), but yellow is fine

Red bell pepper - but any color is fine

Tomatoes - I definitely recommend using Rotel diced tomatoes with green chilies. If you can't find them, you can use regular ones, but add in a can or two of diced green chilies if possible. They make a huge difference in the overall flavor!

Chicken broth - for deeper savory flavor. If salt is a concern, use low sodium instead.

Garlic powder, cumin, smoked paprika, chili powder - my signature homemade taco seasoning

Corn & black beans - convenient canned veggies

Cream cheese - for the smooth, creamy broth. I like Philly best.

Chicken - we're using rotisserie for convenience

Chicken taco soup toppings

For some crunch, try tortilla strips or crushed tortilla chips.

To give a cooling effect, a dollop of sour cream or plain Greek yogurt works great. Avocado would also give extra creaminess.

Add shredded cheddar or a Tex-Mex blend for cheesiness.

Lime wedges and cilantro amp up the flavor even more and add brightness!

Sliced jalapeno peppers would give it a spicy kick.

How to make chicken taco soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Take the cream cheese out of the fridge to let it soften up. In a large pot, sauté the onion in the olive oil. Add the remaining soup ingredients apart from the cream cheese, chicken, and salt & pepper. Bring to a boil, then simmer.

Cut the cream cheese into cubes and add to the soup. When it's melted, stir in the chicken and cook until warmed through. Season with salt & pepper, serve, and add your toppings!

Crockpot Method

I would use uncooked chicken thighs (try 4 of them) or chicken breasts (try 2 of them), and cook the soup for 3-4 hours on high or 6-8 hours on low. I recommend chicken thighs if cooking on low since they're less likely to dry out.

Add in the cream cheese during the last 30 minutes of cooking. Ensure it's set on "high".

Instant Pot Method

Use uncooked chicken breasts (try 2 of them) or chicken thighs (try 4 of them), and add everything except for the cream cheese, seal it up, and cook on high pressure for 8 minutes.

Let the pressure release for 5 minutes then quick release the rest. After you unseal it, stir in the cream cheese. Use the sauté function to help it melt faster.

Can I make it with uncooked chicken?

Sure! If you want to make this with uncooked chicken, you definitely can. I recommend starting the soup by adding 2 cut-up chicken breasts (or 4 cut-up chicken thighs) to the pot after you've cooked the onion for a few minutes. Cook the chicken for about 5 minutes, and then transfer it to a plate. Add it back in towards the end so it finishes cooking without getting tough or overcooked.

Substitutions and variations

You could swap the cream cheese for heavy cream. Try 1/2 cup to start with. I'd probably build up to about 1 cup. I would then add in some lime juice prior to serving to give it that nice tangy flavor.

I find Original Rotel tomatoes to have a bit of kick, so be sure to use mild ones if you're sensitive to spice. If you want the soup to be really spicy, add in 1/2 teaspoon of cayenne pepper or more as needed!

This soup isn't super thick, but if you do want it a bit thicker, you could add a cornstarch slurry (start with 1 tablespoon cornstarch + 1 tablespoon cold water), and add it in a few minutes prior to serving.

Leftovers and storage

This taco soup will last 3-5 days in the fridge in a covered container.

You can also store it for 3 months in the freezer.

I recommend warming it up on a low heat. The cream cheese may separate a bit, but it'll still taste good! Stir it well prior to serving.

Will you give this creamy chicken taco soup recipe a try? Questions? Let me know in the comments below, and be sure to tag me #saltandlavender on Instagram if you make one of my recipes!

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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In just over half an hour you can make this creamy chicken taco soup recipe! It has a homemade taco seasoning, and it's fast to make for a filling and flavorful weeknight meal.

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This easy and bright salmon soup uses simple ingredients and comes together in just over 20 minutes. Delicate, almost creamy chunks of salmon tucked in a flavor-packed broth with potatoes, carrots and fresh dill. A splash of lemon juice brings it together.

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I love chicken and the blend of spicy with the refreshing taste of coconut sounds delicious.

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This soup is super delicious and pretty easy to make. While it takes about an hour to make it's only about a 3-step process.

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I feel like this would be a great soup to try, because it's a little different than what we Americans eat.