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.
