Creamy Cajun Chicken Lasagna Soup

From a reel by Poggiolieats — watch the original

Ingredients

• 1.5 lb chicken breast or thighs
• Olive oil
• 3 tbsp butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup flour
• 6 cups chicken stock
• 8 to 10 lasagna noodles, broken into pieces
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded mozzarella
• 3/4 cup grated parmesan
• 2 cups fresh spinach
• Fresh parsley, chopped
• Fresh basil, chopped
• PoggioliEats Cajun seasoning, to taste
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Salt and black pepper, to taste
• Ricotta, for topping
• Extra parmesan, parsley, and basil, for serving
• Extra parmesan, parsley, and basil, for serving
• Extra parmesan, parsley, and basil, for serving

Instructions

1. Coat the chicken in olive oil, Cajun seasoning, salt, and pepper.
2. In a large pot over medium-high heat, sear the chicken in olive oil until golden and cooked through. Remove the chicken from the pot and let it rest.
3. Add butter to the remaining oil and drippings in the pot. Sauté the diced onion until soft, then stir in the minced garlic until fragrant.
4. Stir in the flour and cook for 1 to 2 minutes. Gradually whisk in the chicken stock until the mixture is smooth.
5. Bring the liquid to a boil, then add the broken lasagna noodles. Cook, stirring frequently, until the noodles are tender.
6. Reduce the heat and stir in the heavy cream, milk, mozzarella, and parmesan until the cheeses have melted.
7. Return the cooked chicken to the pot and stir in the spinach, parsley, and basil until the greens wilt.
8. Season with additional Cajun seasoning, lemon juice, salt, and pepper to taste.
9. Serve topped with a dollop of ricotta and extra parmesan, parsley, and basil.