White Lasagna Soup

 In a large pot or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Add the diced carrots, onions, and minced garlic, along with the Italian seasoning, chili flakes (if using), and nutmeg. Stir well and cook until the vegetables soften, about 3-4 minutes.

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 Pour in the chicken broth and bring to a simmer. Season with salt and pepper. Add the chopped air-fried chicken thighs to the pot. Cover and let it simmer for about 15 minutes.

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 Bring the soup to a gentle boil and stir in the broken lasagna noodles. Cook until the noodles are al dente, approximately 10 minutes. If you prefer softer noodles, cook for an additional 2-3 minutes.

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Add the chopped spinach to the pot and stir until wilted, which should take about 2 minutes.

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Full recipe & nutritional info on bakedbree.com