If you crave a bowl of creamy, comforting goodness that tastes like a classic casserole in soup form, this Chicken Tetrazzini Soup will absolutely win your heart. Tender chicken, silky broth, pasta, and vegetables come together for a soul-warming meal that’s brimming with nostalgic flavors and modern weeknight simplicity. Whether you’re aiming to impress your family or just want a delicious way to use up leftover chicken, this recipe is pure satisfaction in a bowl.

Chicken Tetrazzini Soup Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easy it is to layer rich, savory flavors with just a handful of essential kitchen staples. Each ingredient plays an important part in bringing out the cozy texture, color, and taste that makes Chicken Tetrazzini Soup so unforgettable.

Butter: Adds classic richness and helps veggies sauté to sweet perfection.
Olive oil: Prevents the butter from browning too quickly and builds a flavorful base.
Yellow onion: Sweet and mellow, it’s the backbone of the soup’s savory aroma.
Garlic: Gives every spoonful a warm, aromatic kick.
Mushrooms: Offer up hearty, earthy notes and extra umami in every bite.
All-purpose flour: Thickens the broth for that signature creamy body.
Chicken broth: Provides the soup’s comforting, savory depth.
Whole milk: Makes the soup lush and creamy without being too heavy.
Heavy cream: Brings silky smoothness and a special-occasion feel.
Cooked chicken: Shredded rotisserie or home-cooked chicken amps up the protein and flavor.
Thin spaghetti: Breaking it up makes for slurpable texture and blends seamlessly into the soup.
Frozen peas: A touch of sweetness and vibrant color for the finish line.
Grated Parmesan cheese: Salty, nutty flavor pumps up the richness and brings everything together.
Salt and black pepper: The essentials for dialing in your perfect taste.
Fresh parsley: A little chopped greenery at the end for a burst of freshness and inviting presentation.

How to Make Chicken Tetrazzini Soup

Step 1: Sauté the Aromatics

Start by heating butter and olive oil in a big Dutch oven or soup pot over medium heat. Toss in your finely chopped onions, sautéing for a couple of minutes until they soften and turn glossy. Next, add the garlic and sliced mushrooms, letting their flavors meld as the mushrooms turn golden brown and tender. The kitchen will smell amazing in no time!

Step 2: Thicken the Base

Sprinkle the all-purpose flour over your sautéed veggies and mix until everything is well-coated. This one or two minutes of cooking takes away the raw flour taste and preps the soup for a creamy texture.

Step 3: Build the Broth

Slowly whisk in the chicken broth, making sure you stir constantly to avoid lumps. Bring your pot to a gentle boil, and watch as the broth starts to look silky smooth and slightly thickened.

Step 4: Add Creaminess and Chicken

Pour in the whole milk and heavy cream, then gently stir in your shredded chicken. Allow everything to come up to a gentle simmer so the soup gets beautifully creamy and the flavors start to meld.

Step 5: Cook the Pasta

Stir in the broken pieces of thin spaghetti, leaving the pot uncovered. Let the pasta cook for 10 to 12 minutes, stirring occasionally so nothing sticks to the bottom. The pasta will absorb all those wonderful flavors while softening up just right.

Step 6: Add the Finishing Touches

Drop in your frozen peas and sprinkle in the Parmesan cheese. Season with salt and black pepper, give it another few minutes to heat through, and you’ll see the soup looking vibrant and mouthwatering. Now it’s time to ladle that Chicken Tetrazzini Soup into bowls and shower it with fresh parsley!

How to Serve Chicken Tetrazzini Soup

Garnishes

Chopped fresh parsley and an extra sprinkle of Parmesan cheese are absolute magic here, not just adding color but also a burst of flavor. Right before serving, consider a twist of freshly cracked black pepper or a drizzle of olive oil for a little extra richness. It’s the finishing touch that makes every bowl of Chicken Tetrazzini Soup feel extra special.

Side Dishes

This soup shines when paired with tender dinner rolls, warm slices of sourdough, or garlicky breadsticks for dunking. A simple side salad with lemony vinaigrette brings a crisp contrast to the creamy Chicken Tetrazzini Soup, making your meal feel both balanced and complete.

Creative Ways to Present

If you’re serving guests or just want to switch things up, try ladling the soup into mini bread bowls for a playful twist. You can also serve in oversized mugs for cozy, handheld enjoyment, or top each bowl with a thin, crispy Parmesan frico for a restaurant-worthy look and taste.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Tetrazzini Soup in an airtight container in the refrigerator for up to three days. As it chills, the pasta and broth will thicken, turning it even richer. When you want another bowl, just loosen it up with a splash of broth or milk as you reheat.

Freezing

To freeze, ladle fully cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to two months. Because dairy-based soups can sometimes change texture, give it a good stir and possibly add a dash more cream when reheating for the best consistency.

Reheating

Reheat individual portions in the microwave or on the stovetop over medium-low heat. Add a bit of extra broth or milk to loosen the soup as the pasta soaks up liquid. Stir frequently and reheat until steaming hot, but avoid boiling to keep the cream nice and smooth.

FAQs

Can I use other kinds of pasta?

Absolutely! While thin spaghetti is classic for Chicken Tetrazzini Soup, you can use angel hair, fettuccine broken into short pieces, or even small shapes like ditalini for a fun twist.

Is this recipe kid-friendly?

Yes, it’s a big hit with kids. The creamy soup and tender pasta have familiar, gentle flavors, and you can easily leave out the mushrooms or peas if your little ones prefer it that way.

Can I make this soup gluten-free?

You sure can! Swap out the flour for a gluten-free blend or cornstarch and use your favorite gluten-free spaghetti. Everything else in the Chicken Tetrazzini Soup is naturally gluten-free.

What kind of chicken works best?

Any cooked chicken will work. Shredded rotisserie chicken is a real time-saver, but you can also use leftover baked, grilled, or even poached chicken breast or thighs for delicious results.

Can I add more vegetables?

Definitely! Feel free to toss in diced carrots, celery, or even baby spinach for extra flavor and nutrients. Just add firmer veggies early on so they have time to soften, and greens right at the end so they stay fresh and vibrant.

Final Thoughts

If you love creamy comfort food, you absolutely must give Chicken Tetrazzini Soup a spot on your weekly menu. It’s pure joy in a bowl, easy enough for any night, and cozy enough to keep you coming back for seconds. I hope you try it soon and find it just as comforting and crave-worthy as I do!

Chicken Tetrazzini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

Author: Emma
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy comfort of Chicken Tetrazzini Soup, a rich and flavorful twist on classic chicken noodle soup. With tender chicken, mushrooms, peas, and spaghetti in a luscious broth, this soup is the perfect cozy meal for any day of the week.

Ingredients

Scale

Soup:

2 tbsp butter
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
6 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
2 cups cooked chicken, shredded
6 oz thin spaghetti, broken into thirds
1/2 cup frozen peas
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

In a large pot, sauté onion: Heat butter and olive oil, add onion, and sauté until softened. Add garlic and mushrooms, cook until tender.
Add flour and broth: Sprinkle flour over vegetables, cook briefly. Gradually whisk in broth, bring to a boil.
Simmer with milk and cream: Stir in milk, cream, and chicken. Simmer.
Cook spaghetti: Add broken spaghetti, cook until tender.
Finish soup: Stir in peas, Parmesan, salt, and pepper. Simmer.
Serve: Ladle into bowls, garnish with parsley, and serve.