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
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
Nutrition
- Serving Size: 1½ cups
- Calories: 370
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
