My love for garlic is a well-documented fact. I’ve blogged a lot of recipes with garlic, but one of my favorites is this Lemon Garlic Pasta made with roasted garlic. Of all the ways I’ve tried garlic, roasted is my favorite. It takes a little extra work to roast the garlic, but the payoff is worth it. Roasting mellows the sharp flavor so you can use more without things getting out of hand. That’s why using a whole head or more of roasted garlic in a recipe isn’t unusual at all. And that’s exactly what this Roasted Garlic White Chicken Lasagna Soup calls for—an entire half cup of creamy, delicious roasted garlic. Oh boy!
The coziest, creamiest, most comforting soup! This roasted garlic white chicken lasagna soup is sure to be a hit with the whole family! And it’s quite quick to put together too!
The notes of this recipe suggest roasting 5-6 heads of garlic to make sure you have enough to measure a half cup. I had no problem with this and bought 6—I can never have too much garlic!
I had to buy a few things, but nothing was difficult to find. The recipe says “mushrooms” so I got slightly exotic and went with baby bellas. And I picked up an onion, some chicken breasts, and milk (instead of half-and-half).
I had a few things on hand like butter, flour, grated parmesan, and spices. I even had some homemade turkey stock in the freezer, so I used that instead of chicken stock.
This recipe was divided into 3 sections, and that made things easy to manage. Here’s how my time was spent:
- 20 minutes to prep
- 42 minutes to cook
- 1 hour 2 minutes total
That’s a bit longer than the 45 minutes listed, but that’s because I’m including time to roast the garlic and boil the noodles. My total time would have been 52 minutes without that.
I kicked things off by roasting 6 heads of garlic in my convection oven for 20 minutes. At the same time, I boiled the lasagna noodles for 10 minutes, drained them, and sprayed them with olive oil so they wouldn’t stick together. The remaining 10 minutes was the prep work described in the recipe, and that tracks with the time listed.
Once it was time to start cooking the soup, I got out my Dutch oven and started things off with some sauteeing, namely the chicken then the mushrooms. At the same time, I used 4 heads of garlic to measure 1/2 cup then blended them with the alfredo sauce.
After setting aside the chicken and mushrooms, there was a little more sauteeing (of the onions this time), followed by mixing the flour, broth, and milk. Once the broth was mixed, I added the alfredo-garlic mixture and the spices and allowed the broth to simmer for 10 minutes.
Next, it was time to add the parmesan cheese, chicken, mushrooms, and parsley. You have the option of adjusting the seasoning with salt and pepper, but I found it was fine as it was and called it done. I got out a couple of pasta bowls, added a few noodles, and poured the soup over them.