Nordic Lasagna Soup
Comfort food but with a light, fresh and Nordic twist...
Servings 4 people
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 2 stalks celery chopped (+ celery leaves, roughly chopped)
- 2 medium carrots chopped
- ½ onion chopped
- 3 cloves garlic chopped
- 1 cup white wine
- 4 cups chicken stock
- 2 cups water
- 5-6 lasagne broken into pieces
- Zest of 1 lemon juice of half
- 1 cup heavy cream
- 1.5 cups shredded chicken
- Fresh dill chives
- Salt & pepper
Instructions
- In a large pot over medium heat, add the olive oil and butter. Once melted, add in the chopped celery, carrots, and onion. Stir for about 2 minutes, then add the garlic, cooking until slightly softened but not browned.
- Deglaze the pot with white wine and let it cook down for a few minutes. Then, add in the chicken stock and water, bringing everything to a gentle bubble over medium heat.
- Reduce the heat to low-medium and let the soup simmer for about 10 minutes, partially covered.
- Break the lasagna noodles into smaller pieces and add them to the pot. Increase the heat to medium, stirring occasionally until the noodles are tender.
- Once the noodles are cooked, turn off the heat. Add in the chopped celery leaves, lemon zest, and juice, followed by the heavy cream. Stir until everything is well-combined.
- Add the shredded chicken, taste for seasoning, and adjust with salt and pepper as needed. Serve hot, garnished with fresh dill, chives, and black pepper.