Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups water
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups spinach leaves
- Salt and pepper, to taste
- Fresh basil, for garnish
Feel free to substitute with whole-grain noodles for a healthier twist or use kale instead of spinach for a different flavor profile. The beauty of this recipe lies in its adaptability, much like how my grandmother would adjust her recipes on a whim based on what was fresh or available.
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant. Stir in the chicken pieces, Italian seasoning, and red pepper flakes.
- Cook the chicken until it’s no longer pink, roughly 6-7 minutes. Remember to stir occasionally to prevent sticking.
- Pour in the chicken broth and water, bringing the mixture to a gentle simmer.
- Break the lasagna noodles into small pieces and add them to the pot. Cook until the noodles are al dente, about 8-10 minutes.
- Reduce the heat and stir in the heavy cream and Parmesan cheese until the cheese melts smoothly into the soup.
- Add the spinach leaves, allowing them to wilt into the creamy broth. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil. Enjoy the warmth and comfort of each spoonful.
This recipe is a testament to the skills my abuela passed down to me, where patience and love are as important as the ingredients themselves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International