Ingredients

The following ingredients have 12 Servings
  • 1 pound chicken breasts (boneless skinless, cut into 1-inch cubes)
  • 3 tablespoon coconut oil
  • 3 tablespoon butter
  • 1 10- ounce bag frozen vegetables with diced carrots (corn, and green beans)
  • 4 cloves minced garlic
  • 1/4 cup  all-purpose flour
  • 9 cups low sodium chicken broth (I like organic)
  • 2 tablespoons cornstarch
  • 15 ounce can garbanzo beans (rinsed and drained)
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/8 teaspoon red pepper flakes
  • 10 uncooked lasagna noodles (broken into 1 to 2-inch pieces)
  • 2 cups milk (can also use half and half, fat-free evaporated milk, or regular evaporated milk)
  • 1/2 cup heavy cream (optional)
  • 1 cup parmesan cheese (freshly grated )

Instruction

  • Heat 1 tablespoon oil in a Dutch oven. Add chicken and cook until almost cooked through. Remove to a bowl and set aside.
  • Melt 2 tablespoon oil, butter, and add frozen vegetables. Cook, stirring for 3 minutes. 
  • Add garlic and cook another minute. 
  • Sprinkle 1/4 cup flour over vegetables and cook for 3 minutes. This will be thick.
  • Reduce heat to low whisk in cornstarch into 9 cups of chicken broth, then add to soup.
  • Stir in chicken, beans, chicken bouillon, all herbs, all spices, and lasagna.
  • Bring to a boil then reduce and simmer 30 minutes until lasagna noodles are tender. Stir occasionally so the noodles don't stick together.
  • Stir in milk, heavy cream, and parmesan cheese until cheese is melted. 
  • Taste and season with more salt and pepper if necessary. 
  • Garnish with parsley and parmesan cheese and serve.