1poundchicken breastsboneless skinless, cut into 1-inch cubes
1 10-ounce bag frozen vegetables with diced carrotscorn, and green beans
1/4cup all-purpose flour
9cupslow sodium chicken brothI like organic
15ounce can garbanzo beansrinsed and drained
1/8teaspoonred pepper flakes
10uncooked lasagna noodlesbroken into 1 to 2-inch pieces
2cupsmilkcan also use half and half, fat-free evaporated milk, or regular evaporated milk
1cupparmesan cheesefreshly grated
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.
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