If you’re craving ultimate comfort in a bowl, let me introduce you to Chicken Tetrazzini Soup: a creamy, dreamy twist on a classic casserole that transforms everyday pantry staples into pure coziness! Imagine the beloved flavors of tender chicken, mushrooms, peas, and luscious cream, all swimming together with pasta in a rich, velvety broth. You’ll fall in love with how simple it is to make, yet how indulgent each spoonful feels—perfect for chilly evenings, lazy Sundays, or anytime you want to serve a big, heartwarming hug.

Chicken Tetrazzini Soup Recipe - Recipe Image

Ingredients You’ll Need

All it takes are a handful of familiar ingredients to bring Chicken Tetrazzini Soup to life, each one playing a starring role in the dish’s flavor, texture, and irresistible appeal. Gather these kitchen basics, and let’s make some magic together!

Olive oil: Adds a fruity richness and helps sauté your veggies to golden perfection.
Onion (diced): This creates a flavorful, aromatic base that infuses the entire soup with savory depth.
Garlic (minced): A little bit of garlic goes a long way in enhancing all the comforting flavors here.
Mushrooms (sliced): They lend earthy notes and lovely, meaty texture—don’t skip these!
All-purpose flour: Just a sprinkle is all you need to thicken up the broth and give it that classic creamy body.
Chicken broth: This is the soup’s soul—pick a good, flavorful broth for best results.
Heavy cream: Adds creaminess and richness, making every bite extra silky.
Cooked shredded chicken: Use leftovers or rotisserie to make this dish both quick and hearty.
Spaghetti noodles (broken): The pasta turns this soup into a true meal—breaking up the noodles keeps every bite perfectly slurpable.
Frozen peas: These tiny bursts of sweetness add color and a satisfying pop.
Dried thyme: A sprinkle goes a long way in adding herby warmth and complexity.
Black pepper: Freshly cracked is best for a gentle kick and aromatic finish.
Salt (or to taste): Brings every ingredient into perfect harmony—taste as you go!
Grated Parmesan cheese: For that salty, cheesy finish everyone loves in Chicken Tetrazzini Soup.
Chopped parsley (for garnish): A fresh green sprinkle brightens up each bowl beautifully.

How to Make Chicken Tetrazzini Soup

Step 1: Sauté the Aromatics

Start by heating a generous splash of olive oil in a large pot over medium heat. Toss in your diced onion and let it cook until translucent—about 3 minutes. When that sweet, mellow scent starts wafting through the kitchen, it’s time for the garlic and mushrooms, which will soften and brown in another 4 to 5 minutes of cozy stirring.

Step 2: Make the Roux

Once the mushrooms are tender and slightly golden, sprinkle the flour evenly over your sautéed veggies. Stir it in and keep things moving for about a minute—this is your secret to a luxuriously thick, creamy Chicken Tetrazzini Soup with zero lumps.

Step 3: Build Your Broth

Now, slowly whisk in your chicken broth. Take your time—whisking gradually makes the soup base ultra-smooth and helps dissolve that floury roux seamlessly. Raise the heat and bring everything to a gentle boil as flavor magic starts happening.

Step 4: Add Chicken, Cream, and Pasta

Lower the heat to a simmer, then pour in the heavy cream for rich, dreamy decadence. Fold in the cooked shredded chicken and your broken spaghetti noodles. Sprinkle over the thyme, salt, and black pepper to layer in comforting warmth, and give it all a good stir to bring the party together.

Step 5: Cook Pasta to Tender Perfection

Let your Chicken Tetrazzini Soup gently bubble for about 10 to 12 minutes, stirring occasionally, until the pasta turns perfectly tender. This is the moment when all the flavors meld, and your kitchen will smell absolutely irresistible!

Step 6: Add Peas and Parmesan

In the final minutes, stir in the frozen peas and Parmesan cheese. Simmer for 2 to 3 more minutes until the peas are bright green and everything is beautifully heated through. That last hit of cheese melts for a creamy, savory finish.

Step 7: Serve and Garnish

Ladle your hot, bubbling Chicken Tetrazzini Soup into bowls and shower with plenty of fresh chopped parsley. Each bowl is layered with flavor, color, and pure comfort!

How to Serve Chicken Tetrazzini Soup

Garnishes

Nothing brightens up a bowl of Chicken Tetrazzini Soup like a fresh shower of chopped parsley; add extra grated Parmesan for cheesy drama or a grind of black pepper for a peppery kick. For a truly decadent finish, swirl in a spoonful of sour cream or cream cheese just before serving—you will thank yourself!

Side Dishes

This soup shines alongside warm, crusty bread (for dunking, of course!), a simple side salad tossed with lemony vinaigrette, or perfectly roasted green beans. If you’re serving a crowd, a platter of garlic bread never fails to make things festive.

Creative Ways to Present

For a special touch, try serving Chicken Tetrazzini Soup in big, wide mugs for cozy couch meals, or ladle it into hollowed bread bowls for a wow-worthy dinner party centerpiece. If you love meal prepping, portion it into small jars for easy packed lunches you’ll look forward to all week.

Make Ahead and Storage

Storing Leftovers

Your leftover Chicken Tetrazzini Soup will keep beautifully in the fridge for up to three days. Let it cool first, then transfer to airtight containers. The soup will thicken as it sits, but that creamy consistency is part of what makes every reheated bowl extra luxurious.

Freezing

If you want to freeze a batch, simply let the soup come to room temperature first. Pour it into freezer-safe containers, leaving a bit of space to allow for expansion, and freeze for up to two months. For the best texture, try to undercook the pasta just slightly before freezing so it won’t get mushy upon reheating.

Reheating

To reheat, warm the soup gently on the stovetop or in the microwave, stirring in a splash more broth or cream if it’s gotten thicker than you like. Stir often to keep everything creamy and even—Chicken Tetrazzini Soup’s flavors get even cozier after a day or two!

FAQs

Can I use rotisserie chicken for Chicken Tetrazzini Soup?

Absolutely! Rotisserie chicken is a huge time-saver and adds loads of savory flavor to your soup. Just shred and add it in with the other ingredients during the simmering step.

What if I don’t have spaghetti noodles?

No worries—you can use any pasta you have on hand, like fettuccine, egg noodles, or even short pasta shapes. Adjust the cook time as needed and break long noodles into smaller pieces for easier eating.

Can I make Chicken Tetrazzini Soup gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend, and use your favorite gluten-free pasta. The result will still be wonderfully creamy and comforting.

What other veggies can I add?

Feel free to make it your own! Stir in diced carrots, baby spinach, or even some chopped bell pepper along with the mushrooms. Just avoid anything too watery, like zucchini, which could alter the soup’s texture.

How do I keep the soup from getting too thick?

Since pasta absorbs liquid as the soup sits, you might notice your Chicken Tetrazzini Soup thickening up. Simply add more broth or a splash of milk or cream when reheating until you reach your preferred consistency.

Final Thoughts

There’s nothing like a steaming, creamy bowl of Chicken Tetrazzini Soup to chase away the chill and bring everyone together at the table. I hope you’ll give this recipe a try and discover just how easy and soul-satisfying homemade comfort food can be. Don’t be surprised if it becomes your new family classic!

Chicken Tetrazzini Soup Recipe

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4.7 from 14 reviews

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

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Description

Indulge in the comforting flavors of a classic chicken tetrazzini dish transformed into a rich and creamy soup. This hearty soup is loaded with tender chicken, savory mushrooms, and flavorful herbs, all simmered in a luscious broth. Perfect for a cozy night in or to impress guests with a satisfying bowl of warmth and flavor.

Ingredients

Scale

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

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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.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American