Chicken Lasagna In Broth

Daniela 0

"This is one of my mom's favorite "winter" dishes...great on a cold night!!"
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3 to 4 h servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

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  1. Place chicken with all the veggies & tomato paste + salt into a large pot with 4 quarts water. Slowly bring a boil, cover and simmer for 1 1/2 hours.
  2. Remove and let chicken cool. Strain broth, discarding vegetables. Set aside and let cool, then skim fat from surface.
  3. Separate all the meat from the bones and cut into small pieces(place all the meat in a dish).
  4. Pre-heat oven to 350°
  5. Use a 9x13 baking dish and make layers, first lay 3 lasagna noodles or 1 large sheet on the bottom of the dish, cover the lasagna with several spoons of chicken pieces then add the grated parmigiano cheese, cover with 3 lasagna noodles, add several ladels of broth... then repeat the layers until your final layer is that of the lasagna noodels,all is covered with broth.
  6. Put on a generous sprinkle of parmigiano cheese and cover with foil.
  7. Cook for a little over an hour.
  8. Cut & serve in bowls adding extra HOT broth you left on the side.



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