Ingredients
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1 (8 oz) pkg baby bella mushrooms
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2 tbsp unsalted butter
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1 yellow onion, finely chopped
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2 cloves garlic, minced
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1 tsp dried thyme
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3 tbsp flour
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1 (32 oz) pkg low-sodium chicken broth
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2 cups water
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1 (1.25 lb) pkg boneless, skinless chicken thighs
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1/2 (16 oz) box lasagna noodles
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1 tbsp olive oil
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3/4 cup part-skim ricotta cheese
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2 tbsp finely chopped parsley
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1 (10 oz) bag frozen cut leaf spinach, thawed
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1 cup half & half
Steps
1
Trim, thinly slice, and roughly chop the mushrooms. In a medium Dutch oven or large pot, melt the butter on medium-high. Add the onion and mushrooms and sauté until onion is soft, 6–8 min. Stir in the garlic and thyme and cook 30 sec., stirring constantly. Stir in the flour and cook 1–2 min.
2
To pot, slowly pour in the chicken broth and water, stirring constantly.
Season with salt and pepper. Bring to a boil, add the chicken thighs, reduce to a simmer, and cover. Simmer 15–20 min., until chicken is cooked through. Using tongs, transfer chicken to a bowl. Let cool briefly, then shred meat with two forks.
3
Meanwhile, bring a medium pot of salted water to a boil on high. Break the lasagna noodles into 2- to 3-inch pieces. Cook noodles according to package directions. Drain in a colander and toss with the oil to prevent sticking. In a small bowl, combine the ricotta, parsley, salt, and pepper.
4
To soup, add the spinach, half & half, and shredded chicken. Cook 4–5 min. Add soup to bowls and stir in some lasagna noodles. Top with a spoonful of ricotta mixture and serve.
