Ingredients
1 tbsp. extra-virgin olive oil
1/2 medium onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
2 tsp. freshly chopped thyme
1/2 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 tbsp. all-purpose flour
8 c. low-sodium chicken broth
1 lb. chicken breasts (about 3), cut into thirds
8 oz. lasagna noodles, broken into 2" pieces
1/3 c. heavy cream
1 shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for serving
4 c. loosely packed spinach
1 tbsp. chopped parsley, for serving
Preparation
Step 1In a large stock pot over medium heat, heat oil. Add onion and celery and cook until slightly softened, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Season with chili flakes if using, salt, and pepper.Step 2Add butter and stir until melted. Stir in flour and cook until no longer raw, 2 to 3 minutes. Add broth and chicken and bring up to a simmer. Add noodles and cook until chicken is tender and noodles are cooked through, 12 to 14 minutes. Remove chicken and shred, then return to pot. Step 3Add heavy cream, mozzarella, and Parmesan and stir until incorporated, then stir in spinach until wilted. Serve topped with more Parmesan and parsley.
