Instructions
- Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
- Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
- Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
- Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot. Stir in broken lasagna noodles.
- Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through. Stir occasionally so noodles don’t stick to the bottom of the pot.
- Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed. Stir in Parmesan cheese.
- Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.
Notes
I use a rotisserie chicken from the store. I discard the skin and shred the whole bird. You could also make chicken breasts ahead of time, shred them, and store in the fridge until ready to use.