First Step: COOK THE CHICKEN

1. Cook the Chicken: Start by cooking the chicken breasts. You can either bake them in the oven, cook them on the stovetop, or use a slow cooker to make the chicken tender and easy to shred. If you’re baking the chicken, preheat the oven to 375°F (190°C) and bake the chicken breasts for 25-30 minutes, or until they reach an internal temperature of 165°F (75°C). Once cooked, shred the chicken using two forks or chop it into bite-sized pieces. Set aside.
2. Optional Shortcut: If you’re short on time, you can also use rotisserie chicken to save time on cooking and shredding.

Second Step: SAUTÉ THE VEGETABLES

1. Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables are tender and the onion is translucent.
2. Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes, until fragrant. Be careful not to let the garlic burn.

Third Step: BUILD THE SOUP BASE

1. Add the Broth: Pour in the chicken broth and bring the mixture to a simmer. Once it begins to simmer, add the dried Italian seasoning, basil, oregano, salt, and pepper. Stir to combine, and let the soup simmer for about 10-15 minutes, allowing the vegetables to soften and the flavors to meld.
2. Add the Noodles: Add the broken lasagna noodles to the pot and cook according to the package directions, about 8-10 minutes. The noodles should be tender but not too soft, as they will continue to soften as they absorb the soup’s liquid.

Fourth Step: MAKE IT CREAMY

1. Add the Half-and-Half: Once the noodles are cooked, pour in the half-and-half, stirring to combine. This will add a creamy, rich texture to the soup without making it too heavy.
2. Add the Cheese Mixture: In a separate bowl, combine the cream cheese, ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until smooth. Gradually add this cheese mixture to the soup, stirring constantly to ensure the cheese melts evenly into the soup. The soup should become creamy and velvety, with the cheese fully incorporated into the broth.

Fifth Step: ADD THE CHICKEN

1. Add the Shredded Chicken: Once the soup has reached the desired creaminess, add the shredded chicken to the pot. Stir to combine and let the soup simmer for another 5-7 minutes to heat the chicken through and allow the flavors to blend together.
2. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs, depending on your preferences.

Final Step: GARNISH AND SERVE

1. Serve the Soup: Ladle the creamy white chicken lasagna soup into bowls. You can top each serving with extra shredded mozzarella, Parmesan, or a sprinkle of fresh parsley for a burst of color and flavor.
2. Optional Garnishes: If you enjoy a bit of heat, you can sprinkle some red pepper flakes on top of the soup. For a heartier dish, serve with a side of crusty bread for dipping.
3. Enjoy: Serve the soup hot, and enjoy the rich, comforting flavors of lasagna in a bowl!