Cooking with Katie Cross

0 Heat a large pot over medium heat and add the butter and olive oil. Once the butter has melted, stir in the diced onions, carrots, and celery. Cook the vegetables for 7–8 minutes, stirring occasionally, until they start to become tender.
1 Sprinkle the flour over the softened vegetables and stir to coat everything evenly. Reduce the heat to low and continue cooking for 2–3 minutes, stirring frequently to prevent sticking.
2 Pour in the whole milk and chicken broth, then add the ranch seasoning, chicken bouillon powder, cooked chicken, and bacon crumbles. Stir well to combine and bring the mixture to a gentle simmer, stirring occasionally as it heats.
3 Once the soup reaches a simmer, add the broken lasagna sheets. Let the soup cook for about 15 minutes, or until the lasagna sheets are cooked to al dente. When the noodles are done, turn off the heat.
4 Let the soup cool for 2–3 minutes to prevent the cheese from breaking. Stir in the shredded cheese in small handfuls, mixing after each addition until the cheese is fully melted and incorporated. Serve and enjoy!