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ONE POT CHICKEN LASAGNE SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 30ml olive oil
  • 1 onion, finely diced
  • 2 medium sized carrots, peeled and finely diced
  • 1 stalk celery, finely diced
  • 500g chicken breast fillet, cut into small cubes
  • 3 cups milk
  • 5 cups water
  • 1 KNORR Naturally Tasty Creamy Chicken and Broccoli Bake
  • 6 lasagne sheets, broken into small pieces
  • 125ml cream
  • 125ml parmesan cheese, grated
  • 30ml chopped parsley
  • 1 Heat oil in a large pot and gently fry the onion, carrots and celery until soft but with no colour.
  • 2 Add the chicken to the pot and cook for about 5 minutes until well-sealed, stirring occasionally.
  • 3 Add the milk and water to the pot and stir in the contents of the sachet of KNORR Naturally Tasty Creamy Chicken & Broccoli Bake.
  • 4 Add the lasagne pieces stirring while adding them in to prevent them from sticking together. Season with salt and black pepper and bring to the boil.
  • 5 Reduce the heat and allow to simmer for about 20 minutes, stirring frequently and adding in a little extra water if required.
  • 6 Stir in the cream and adjust seasoning if necessary then ladle into bowls and top with parmesan cheese and parsley.