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)
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.
Notes
- To save time, use rotisserie chicken.
- For a lighter version, swap heavy cream for more milk or use half-and-half.
- This soup thickens as it sits; add more broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
