Chicken Tetrazzini Soup takes the soul-warming flavors of the classic pasta casserole and transforms them into a creamy, soothing bowl of comfort. Imagine tender shredded chicken, buttery mushrooms, silky noodles, and a luscious broth kissed with Parmesan – all in a single spoonful! This soup is everything you love about Tetrazzini, with the added coziness of a one-pot wonder that’s perfect for chilly nights and family gatherings. If you’re in the mood for a dish that delivers nostalgia and pure comfort with every bite, this is your new winter staple.
Ingredients You’ll Need
The magic of Chicken Tetrazzini Soup lies in its thoughtfully chosen ingredients. Each addition brings its own unique depth, making the final bowl rich in both flavor and color while staying true to everyday simplicity.
- Olive oil: Gives the aromatics a beautiful base and helps develop that golden, savory flavor at the start.
- Diced onion: Lends irresistible sweetness and depth as it softens in the pot.
- Minced garlic: Adds that unmistakable, inviting aroma and zing.
- Sliced mushrooms: Bring earthiness and a lovely meaty texture that makes every spoonful satisfying.
- All-purpose flour: Works as the soup’s gentle thickener for creaminess – don’t skip the one-minute stir to avoid lumps!
- Chicken broth: Adds savory backbone and ensures the soup is full-flavored to the very last drop.
- Heavy cream: Makes each bite luxurious, silky, and oh-so-comforting.
- Cooked shredded chicken: A lean protein boost that’s best with rotisserie or pre-cooked chicken for convenience.
- Spaghetti noodles (broken into thirds): Classic Tetrazzini style, perfectly slurpable and easy to eat in every bite.
- Frozen peas: Sweet little bursts of color and flavor added at the end for freshness.
- Dried thyme: Offers a gentle herbal note that plays so well with chicken and cream.
- Black pepper: Just the right touch of heat to balance the richness.
- Salt (or to taste): Essential for seasoning – taste and adjust as needed.
- Grated Parmesan cheese: Melts into the soup for an extra layer of savory creaminess.
- Chopped parsley for garnish: Brings a fresh, vibrant finish right before serving.
How to Make Chicken Tetrazzini Soup
Step 1: Sauté Aromatics and Mushrooms
Begin by heating olive oil in a large pot over medium heat. Add your diced onion and let it cook until translucent – about 3 minutes – to create a savory base for the soup. Stir in the garlic and mushrooms, and continue to cook for another 4 to 5 minutes. The mushrooms should be soft and starting to brown, building up flavor and that classic Tetrazzini aroma.
Step 2: Make a Simple Roux
Sprinkle the all-purpose flour over the sautéed veggies and stir continuously for a full minute. This step creates a gentle roux, which gives Chicken Tetrazzini Soup its signature creamy body and prevents any floury taste from lingering in the final soup.
Step 3: Build the Broth
Slowly whisk in the chicken broth, making sure everything is smoothly blended. Raise the heat and bring the mixture up to a gentle boil – this helps thicken the soup and marries all the flavors together in the pot.
Step 4: Add Noodles, Chicken, and Seasonings
Stir in heavy cream, cooked shredded chicken, broken spaghetti noodles, dried thyme, salt, and pepper. Mix well to disperse all the ingredients evenly, then reduce the heat so the soup simmers gently. Let it simmer for 10 to 12 minutes, or until the pasta is tender and has had a chance to soak up the broth’s flavor.
Step 5: Finish with Peas and Parmesan
Lastly, add the frozen peas and grated Parmesan cheese, then stir for another 2 to 3 minutes. The peas will brighten and heat through, and the cheese will melt into luxurious strands, thickening the soup just a bit more. Taste and adjust seasoning one last time, then prepare to serve!
How to Serve Chicken Tetrazzini Soup
Garnishes
Top off each bowl with a shower of freshly chopped parsley and even more grated Parmesan for extra punch. If you love a creamy finish, a dollop of sour cream swirled in right before serving looks and tastes incredible. Don’t underestimate the power of a little cracked black pepper on top for a cozy, restaurant-worthy touch.
Side Dishes
A thick slice of toasted sourdough or a warm, buttery dinner roll makes the perfect side for soaking up every last bit of broth. If you’re serving Chicken Tetrazzini Soup for a dinner party or Sunday supper, add a crisp green salad tossed in lemony vinaigrette to balance the creamy richness.
Creative Ways to Present
For a fun twist, ladle your Chicken Tetrazzini Soup into miniature bread bowls or serve in wide pasta plates topped with a little nest of extra noodles. If you want to get fancy, drizzle the top with a tiny amount of good olive oil or use fried shallot bits for crunch. You can even let friends and family build their own toppings at the table for a hands-on, interactive meal!
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken Tetrazzini Soup cool completely before ladling it into airtight containers. It will keep well in the fridge for up to 3 to 4 days, and the flavors actually develop even more over time. The soup does thicken as it sits, but a splash of broth or cream will restore its original lusciousness when reheated.
Freezing
You can freeze this soup, but I suggest undercooking the noodles slightly if you plan to do so, as they will soften further upon reheating. Allow the soup to cool first, then portion into freezer-safe containers, leaving a little space for expansion. Thaw in the fridge overnight before reheating for best texture.
Reheating
Reheat Chicken Tetrazzini Soup gently on the stovetop over medium-low heat, stirring often to prevent sticking. If the soup is too thick, loosen it up with broth, cream, or even a little milk. Microwave reheating also works great for single servings; just be sure to cover and stir halfway through to guarantee perfectly smooth, hot soup every time.
FAQs
Can I use a different type Main Course
Absolutely! While classic spaghetti gives Chicken Tetrazzini Soup its signature feel, you can easily swap in fettuccine, rotini, or even small shells. Just adjust the cooking time as needed and break longer noodles for easier spoonfuls.
What’s the best chicken to use?
Rotisserie chicken is my go-to for its flavor and convenience, though any cooked chicken (even Thanksgiving leftovers!) will work. Just be sure to shred or dice it so each bite has a little bit of everything.
Can I make Chicken Tetrazzini Soup gluten-free?
Definitely! Substitute your favorite gluten-free spaghetti and use a gluten-free all-purpose flour blend for the roux. You’ll still get all the creamy, comforting goodness without a hitch.
How can I add extra veggies?
Feel free to stir in chopped spinach, diced carrots, or even a handful of broccoli florets with the peas. This soup template is quite flexible, so play with whatever vegetables your family loves most.
Will the soup thicken as it sits?
Yes – the noodles and flour will naturally thicken the soup over time, especially once it’s chilled. Simply loosen it up with an extra splash of broth or cream when reheating, and you’ll have that perfect, silky texture again.
Final Thoughts
If you’ve never experienced the magic of Chicken Tetrazzini Soup, now is absolutely the time to try it. Each spoonful feels like a cozy hug, and it’s a recipe you’ll come back to again and again. Grab your biggest pot and a handful of fresh parsley – this comforting soup is ready to win hearts at your table!
Print
Chicken Tetrazzini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delightful twist on classic chicken tetrazzini, this creamy Chicken Tetrazzini Soup is a comforting and satisfying dish perfect for chilly evenings. Loaded with tender chicken, hearty mushrooms, and flavorful broth, this soup is sure to become a family favorite.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- 6 oz spaghetti noodles, broken into thirds
- ½ cup frozen peas
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ¼ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes.
- Add garlic and mushrooms, cooking for another 4–5 minutes until mushrooms are soft and lightly browned.
- Sprinkle in flour and stir continuously for 1 minute to create a roux. Slowly whisk in chicken broth and bring to a boil.
- Add heavy cream, shredded chicken, broken spaghetti noodles, thyme, salt, and pepper. Stir well and reduce heat to a gentle simmer.
- Cook for 10–12 minutes, or until pasta is tender.
- Stir in peas and Parmesan cheese, and simmer for 2–3 more minutes until heated through.
- Serve hot, garnished with fresh parsley.
Notes
- This soup thickens as it sits; add more broth or cream when reheating if desired.
- For extra richness, stir in a spoonful of sour cream or cream cheese before serving.
![Blueberry Oatmeal Breakfast Bars [50 Minutes] Recipe](https://slsrecipes.com/wp-content/uploads/2025/05/0_0-1747914219695-768x960.webp "Blueberry Oatmeal Breakfast Bars [50 Minutes] Recipe 13")
Your email address will not be published. Required fields are marked *