Cajun Chicken Lasagna Soup

Last night for dinner I made this Cajun chicken lasagna soup. I've been thinking about making this for a while and it turned out even better than I expected. Here's how to make it. Start by seasoning four thin cut chicken breasts with one tbsp Fire & Smoke Society The Go-To Blend, 1/2 tsp Tony Chachere's More Spice Creole Seasoning, and 1 tbsp butter in a large Dutch oven over medium heat. Cook the chicken until cooked through, then remove it and set aside. Add 4 tbsp butter, 1 finely diced yellow onion, 1 finely diced green bell pepper, and 1 finely diced red bell pepper. Season with 1/2 tsp black pepper, 1/2 tsp Tony's, and 1/2 tsp dried oregano. Cook for about 5 minutes, then add 6-7 minced garlic cloves and cook for another minute. Stir in 1/3 cup all-purpose flour and cook for about 3 minutes. Slowly stir in 6 cups chicken broth and 2 cups heavy cream. Taste and add up to 1 additional tsp Tony's seasoning if needed. Bring to a boil, then add 10 regular lasagna noodles broken into bite-sized pieces. Reduce the heat to a gentle boil and cook for about 15 minutes, stirring often so the noodles don't stick together. Dice the cooked chicken into bite-sized pieces. Once the noodles are tender, stir in 1 cup shaved Parmesan cheese until melted. Add the chicken, 2 tbsp chopped fresh parsley, and 1/2 tsp crushed red pepper flakes if you want an extra kick. Simmer for another 2-3 minutes until thick and creamy. Serve with extra Parmesan, parsley, and red pepper flakes if desired. Garlic bread for dipping is highly recommended! Full detailed recipe at whatsmomcookin.com! Enjoy.