Spinach Lasagna Soup

2 boneless skinless chicken breasts, diced
2 tablespoons olive oil
2 tablespoons butter
1 onion, diced
4 carrots, peeled and sliced
1 green bell pepper, seeded and diced
3-4 cloves garlic, minced
1/3 cup flour
5 cans (14 ounces each) chicken broth, divided
3 tablespoons cornstarch
1 chicken bouillon cube
1 tablespoon Italian seasoning
2 bay leaves
salt and pepper to taste
12 lasagna noodles, broken into 1-2” lengths
2 cups half and half
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¾ cup shredded parmesan cheese
 
1.  In a large pot, sauté chicken in olive oil over medium until cooked through.  Transfer to a plate.  Add butter to pot and when melted, stir in onion.  Cook, stirring, until softened, about 5 minutes.  Add carrots, pepper, and garlic and cook 1-2 minutes.  Sprinkle vegetables with flour and stir until well coated.
 
2.  Combine 1 cup chicken broth with cornstarch; set aside.  Slowly stir remaining broth into pot.  Raise heat to medium-high and bring to a boil.  Add cornstarch mixture, bouillon cube, Italian seasoning, bay leaves, and salt and pepper.  Return to a boil, then gradually stir in lasagna pieces.  Simmer, stirring frequently, until noodles are tender but firm, about 30 minutes. 
 
3.  Add half and half and spinach and heat through.  Slowly stir in cheese until melted. 
 
Added September 2017