Cheesy Buffalo Chicken Lasagna Soup
Buffalo Chicken Lasagna Soup is a bold twist on classic comfort food. Made with lasagna noodles, ground chicken, sauteed vegetables, and a rich buffalo-style broth finished with cream cheese and mozzarella, this hearty soup delivers just the right balance of heat and creaminess!
Equipment
Ingredients
- 2 tbsp Olive oil
- 2 whole Carrots peeled and diced
- 2-3 stalks Celery diced
- 1 medium Yellow onion finely diced
- 1 lb. Ground chicken
- 1 tbsp Kickin' Chicken Blend
- 32 ounces Chicken stock
- 1/2 cup Frank's Red Hot sauce or alternative buffalo sauce
- 8 Lasagna noodles, uncooked broken into small pieces
- 1 cup Whole or 2% milk
- 1 cup Half and half
- 4 ounces Mozzarella cheese shredded
- 4 ounces Cream cheese softened
- Green onion for garnish
Instructions
- In a large stock pot or Dutch oven heat olive oil over medium-high heat. Add in the onino, carrots, and celery. Sauté for 3-4 minutes or until the veggies begin ti soften. Add in the ground chicken and seasoning, saute until the chicken is cooked through.2 tbsp Olive oil, 2 whole Carrots, 2-3 stalks Celery, 1 medium Yellow onion, 1 lb. Ground chicken, 1 tbsp Kickin' Chicken Blend
- Add in the chicken stock, buffalo sauce, and the broken lasagna noodles. Stir to combine. Cover and bring to a boil. Allow the soup to simmer for 10-11 minutes or until the lasagna noodles are tender.32 ounces Chicken stock, 1/2 cup Frank's Red Hot sauce, 8 Lasagna noodles, uncooked
- Reduce heat to medium, add in the milk, half and half, shredded mozzarella, and cream cheese. Stir occasionally until the cheese has melted and the soup is rich and creamy. Adjust buffalo flavor as needed, if desired, add in additional hot sauce. Serve topped with sliced green onions and extra cheese!1 cup Whole or 2% milk, 1 cup Half and half, 4 ounces Mozzarella cheese, 4 ounces Cream cheese, Green onion
Notes
- Break the noodles before adding:
Break the lasagna noodles into smaller pieces so you get those ruffled edges in every bite without oversized sheets. - Don’t overcook the pasta:
Lasagna noodles will continue to soften as they sit in the broth. Cook just until tender to avoid mushy leftovers. If the soup thickens up too much in the fridge, thin with some additional broth or milk, the noodles will soak up some liquid. - Control the heat:
Start with less hot sauce and add more at the end as desired. - Use room temperature cream cheese:
This helps it melt smoothly into the broth without clumping. - Seasoning tip:
I use my Kickin’ Chicken Blend in this soup because it adds depth without overpowering the buffalo flavor. If you don’t have it, use a mix of garlic powder, onion powder, dried parsley, black pepper, and a small pinch of smoked paprika.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 31gProtein: 23gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 90mgSodium: 872mgPotassium: 644mgFiber: 0.5gSugar: 6gVitamin A: 531IUVitamin C: 2mgCalcium: 208mgIron: 2mg