Description
Chicken Tetrazzini Soup is a comforting and creamy Italian-inspired soup featuring tender chicken, sautéed vegetables, mushrooms, and spaghetti noodles all simmered in a flavorful chicken broth, finished with heavy cream and Parmesan cheese for a rich, satisfying meal perfect for chilly days.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups chicken broth
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup sliced mushrooms
- 1 cup uncooked spaghetti, broken into smaller pieces
Finishing Touches
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent and fragrant.
- Cook Vegetables: Stir in the diced carrots, celery, dried thyme, and dried oregano. Cook for another 3-4 minutes until the vegetables soften slightly.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
- Add Chicken and Mushrooms: Incorporate the cooked, shredded or diced chicken and sliced mushrooms into the pot. Cook for 5 minutes, allowing the flavors to meld.
- Cook Pasta: Stir in the broken spaghetti pieces and cook for 8-10 minutes, or until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue stirring for 2-3 minutes until the cheese melts fully and the soup thickens slightly.
- Season and Garnish: Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- Use gluten-free spaghetti if you require a gluten-free diet.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
- Adding a splash of white wine during the broth step can enhance the flavor profile.
- For an extra creamy texture, blend a portion of the soup before adding chicken and pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
