The key to this dish lies in selecting the right ingredients that build layers of flavor without overcomplicating things. I always lean on fresh chicken and quality cheeses to make the soup sing. When I was learning to cook in restaurant kitchens, I realized that even simple dishes can feel special when you choose your ingredients thoughtfully. If you can find fresh herbs and good-quality broth, it really lifts the whole meal.

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 4 cups chicken broth (low sodium preferred)
• 2 cups whole milk or half-and-half
• 8 ounces lasagna noodles, broken into bite-sized pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

Substitution tips: For a lighter version, swap whole milk with 2% milk, or use gluten-free noodles if needed. I’ve also used cottage cheese instead of ricotta in a pinch, though the texture changes slightly.