2 cups cooked shredded chicken (or rotisserie chicken)
1 tablespoon olive oil (or butter)
1 small onion, chopped (or shallots)
2 cloves garlic, minced (or garlic powder)
4 cups chicken broth (or vegetable broth)
2 cups heavy cream (or half-and-half)
8 oz. uncooked lasagna noodles, broken (or any pasta shape)
1 cup spinach or kale, chopped (or other greens)
1 cup ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese (or any melting cheese)
Salt and pepper to taste
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and stir for an additional minute.
Pour in the chicken broth and bring to a gentle boil. Season the broth with salt, pepper, and any herbs you prefer.
Stir in the shredded chicken and allow it to simmer for about 5 minutes.
Reduce the heat to low and pour in the heavy cream to create a creamy sauce base.
Add the broken lasagna noodles to the pot, making sure they are submerged in the broth. Cook for about 10-12 minutes, stirring occasionally.
Once the noodles are tender, stir in the chopped spinach (or kale) and ricotta cheese until the greens have wilted and the ricotta is fully dissolved.
Before serving, sprinkle in the shredded mozzarella cheese, letting it melt completely.
