DKA White Chicken Lasagna Soup

16.0 oz Tyson boneless, skinless chicken breast
3.0 1tsp Olive Oil
3.0 tbsp Butter, salted
1.0 cup, chopped Onions, raw
2.0 large (7-1/4" to 8-1/2" long) Carrots, raw
2.0 stalk, large (11"-12" long) Celery, raw
4.0 clove Garlic
0.33 cup Flour - Gold medal all purpose flour
10.0 cup (8 fl oz) Chicken Broth
0.2 cup Cornstarch
1.5 cup Cannellini Beans White Kidney Beans Bushs
3.5 tsp Chicken bouillon
1.0 tsp Parsley, dried
0.33 tbsp Basil
0.5 tsp Oregano, ground
0.5 tsp Thyme, ground
0.5 tsp Salt
0.5 tsp Pepper, black
3.0 serving pasta, Barilla Farfalle pasta
3.0 cup Fat free half and half
1.0 package (10 oz) Spinach, fresh
16.0 tbsp Parmesan Cheese, shredded

Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate. Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick). Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles dont stick to bottom (approximately 20-30 minutes). Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less chunky soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.

Serving Size: 1/8

Number of Servings: 8.0

Recipe submitted by SparkPeople user PHATYODA.