1-First Step: Prepare Ingredients Shred 1 lb cooked chicken, finely dice 1 medium onion, mince 3 garlic cloves, dice 1 zucchini, and measure cheeses, broth, and spices before you start. Break 6 lasagna noodles into 2-inch pieces or prepare 2 cups of alternative noodles. Pre-measuring reduces mistakes and speeds cooking.

2-Second Step: Sauté Aromatics In a large pot over medium heat, warm 2 tablespoons oil until shimmering. Add the diced onion and a pinch of salt and cook 4 5 minutes until softened. Add the minced garlic and cook 30 45 seconds until fragrant.

3-Third Step: Build the Base Sprinkle 4 tablespoons flour over the mixture and stir to combine, cooking 1 2 minutes. Gradually whisk in 6 cups half and half and 2 cups chicken broth until smooth. Bring to a gentle simmer.

4-Fourth Step: Add Dairy and Cheeses Reduce heat and stir in 4 ounces cream cheese and 1 cup shredded parmesan until melted. For adaptations, use dairy-free options as needed.

5-Fifth Step: Cook Noodles and Vegetables Add broken lasagna noodles to the simmering broth and cook 8 10 minutes until al dente. Stir in any vegetables like zucchini during the final minutes.

6-Sixth Step: Incorporate Protein Add the cooked chicken and heat through for 2 3 minutes. Adjust seasoning with salt, pepper, and 2 ½ teaspoons Italian seasoning.

7-Seventh Step: Simmer and Meld Let the soup rest on low heat for 5 minutes. If needed, adjust thickness with broth or a slurry.

8-Eighth Step: Adapt and Personalize For lower-carb versions, swap noodles with vegetables. Serve with garnishes for a personal touch. Check out more easy chicken recipes like oven-baked chicken legs for inspiration.