Ingredients:

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups whole milk

1 cup heavy cream

8 ounces Keto noodles, broken into pieces

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

2 cups fresh spinach, chopped

1 Salt and pepper to taste

1 Fresh parsley, chopped for garnish

Directions:

NutritionSortLoading...
Loading...

Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.

Remove the chicken and set aside.

In the same pot, add the diced onion and garlic, sautéing until softened, about 3-4 minutes.

Pour in the chicken broth, milk, and heavy cream.

Stir well and bring the mixture to a simmer.

Add the lasagna noodles and cook for about 10 minutes, stirring occasionally, until the noodles are tender.

Stir in the cooked chicken, mozzarella, Parmesan, Italian seasoning, and crushed red pepper flakes.

Let everything cook together for another 5 minutes until the soup thickens.

Add in the chopped spinach and season with salt and pepper to taste.

Cook for an additional 2-3 minutes, just until the spinach wilts.

Ladle the soup into bowls and garnish with fresh parsley before serving.

Select allAdd

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes