Chicken Tetrazzini Soup Recipe
Chicken Tetrazzini Soup is a creamy, soul-satisfying one-pot wonder that brings together everything you love about classic tetrazzini in an extra-cozy soup form. Imagine silky spaghetti, juicy shredded chicken, and mushrooms swimming in a luscious Parmesan-laced broth, all brightened up with a sprinkle of herbs. This recipe makes comfort food accessible in just one pot—no baking required—and is a surefire hit for weeknight dinners, lazy weekends, and whenever you need a hug in a bowl.
Ingredients You’ll Need
Ingredients You’ll Need
This Chicken Tetrazzini Soup relies on a handful of simple but absolutely essential ingredients. Each one brings something special to the table, from depth of flavor and rich creaminess to little pops of color—each playing a role in making this soup irresistibly delicious.
- Butter: Creates a rich base and helps develop delicious flavor when sautéing the vegetables.
- Olive Oil: Blends beautifully with butter for even cooking and ensures the aromatics don’t burn.
- Yellow Onion: Adds savory sweetness, building the flavor from the very start.
- Garlic: Infuses every bite with wonderful fragrance and depth.
- Mushrooms: Give the soup earthiness, tenderness, and lovely umami notes.
- All-Purpose Flour: Helps thicken the soup just right so it’s perfectly creamy, never heavy.
- Low-Sodium Chicken Broth: Forms the main body of the soup and lets you control the seasoning.
- Whole Milk: Lends creaminess and richness without weighing things down.
- Heavy Cream: Adds extra velvetiness and a touch of indulgence.
- Thin Spaghetti (broken into thirds): Classic Tetrazzini texture in every spoonful!
- Cooked Shredded Chicken: Perfect for using up leftovers or a store-bought rotisserie chicken.
- Grated Parmesan Cheese: Gives the soup its unmistakable cheesy, savory punch.
- Dried Thyme: Brings herby warmth and a little intrigue to the broth.
- Salt and Pepper: Essential for pulling all the flavors together. Taste and adjust as you go!
- Chopped Parsley: Sprinkled on top for a fresh, vibrant finish.
How to Make Chicken Tetrazzini Soup
Step 1: Sauté the Aromatics
In a large pot or Dutch oven over medium heat, add the butter and olive oil. Once the butter has melted and the oil is shimmering, toss in your diced onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent. This step builds a fragrant, flavorful foundation and gets your kitchen smelling amazing right from the start.
Step 2: Add Mushrooms and Garlic
Stir in the minced garlic and sliced mushrooms. Let them cook together for another 5 to 6 minutes until the mushrooms release their moisture, become tender, and most of their liquid evaporates. The garlic weaves its flavor throughout, while the mushrooms soak up all the buttery goodness. This is where the Chicken Tetrazzini Soup starts to earn its distinct savory profile.
Step 3: Make the Roux
Sprinkle the flour evenly over the vegetables. Stir constantly for about one minute to form a nutty, toasty roux (that’s your secret weapon to a soup that’s creamy but never gloopy). Don’t rush it—the flour needs time to lose its raw taste.
Step 4: Build the Broth
Slowly whisk in the chicken broth, pouring a bit at a time and stirring to keep things smooth. Follow with the whole milk and heavy cream, keeping the heat steady. This is when the soup starts to look silky and luscious, promising irresistible flavor and body.
Step 5: Cook the Pasta
Bring everything to a gentle boil. Drop in your broken spaghetti, making sure it’s submerged. Cook uncovered for 10 to 12 minutes, stirring now and then to prevent sticking, until the pasta is perfectly al dente and soaking up all the glorious broth.
Step 6: Add Chicken, Cheese, and Seasonings
Stir in the cooked, shredded chicken, Parmesan cheese, dried thyme, and a good pinch of salt and pepper. Simmer for another 2 to 3 minutes so the flavors can meld and the soup becomes irresistibly creamy. The cheese melts in, the thyme blooms, and the chicken turns the pot into a true Chicken Tetrazzini Soup masterpiece.
Step 7: Finish and Serve
Taste and adjust the seasoning if needed, then ladle the soup into bowls. Shower everything with fresh chopped parsley for a final burst of color and freshness. Serve hot and enjoy all the cozy goodness!
How to Serve Chicken Tetrazzini Soup
Garnishes
A generous sprinkle of chopped parsley brings brightness and looks beautiful nestled against the creamy background. You can add extra Parmesan if you like it extra cheesy, or even a dash of cracked black pepper for a little kick. For a hint of green and sweet pop, consider tossing in a handful of frozen peas near the end of cooking!
Side Dishes
A warm, crusty baguette or soft dinner rolls are perfect for sopping up every last drop of Chicken Tetrazzini Soup. On the lighter side, serve with a crisp green salad dressed simply with lemon and olive oil. Roasted vegetables also make a lovely partner, especially in cooler months.
Creative Ways to Present
Turn your Chicken Tetrazzini Soup into an eye-catching centerpiece by ladling it into oversized mugs for a cozy meal by the fire. Or, serve in bread bowls for an extra indulgent touch—just hollow out small round boules and pour in the steaming soup. If you’re hosting, set out a topping bar with extra cheese, chopped herbs, or even sautéed mushrooms so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Let your Chicken Tetrazzini Soup cool to room temperature, then store it in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 days. The flavors continue to mingle, so the soup is often even better the next day!
Freezing
If you’d like to freeze this soup, ladle it into freezer-safe containers, leaving a little space for expansion. It keeps for up to 2 months. Keep in mind, the pasta may soften a bit more after thawing, but the flavors remain absolutely delicious.
Reheating
Reheat Chicken Tetrazzini Soup gently over medium-low heat on the stovetop, stirring occasionally. Add a splash of extra broth or milk to loosen it up if it’s thickened in the fridge. You can also warm individual portions in the microwave, stirring halfway through to ensure even heating.
FAQs
Can I use a different type Main Course, Soup
Absolutely! While thin spaghetti keeps things classic, other long pasta like linguine or fettuccine (broken into smaller pieces) works just as well. Short pasta shapes like rotini or penne are great options too—whatever makes you happy.
Is it possible to make this soup gluten-free?
Yes, just swap in your favorite gluten-free spaghetti (be sure to break it into shorter pieces), and use a 1:1 gluten-free flour blend for the roux. You’ll get all the comfort and flavor, minus the gluten.
What’s the best chicken to use for Chicken Tetrazzini Soup?
This recipe is super flexible! Leftover chicken, rotisserie chicken from the store, or even poached chicken all work well. Just make sure it’s shredded or chopped, so it melts effortlessly into the soup.
How can I make the soup even richer?
Try stirring in a splash more cream, or add an extra handful of freshly grated Parmesan. A pat of butter added just before serving takes the decadence up a notch, and sautéed mushrooms add a doubly savory layer.
Can I add extra vegetables?
Definitely! Peas, chopped spinach, or diced carrots are all wonderful additions. Stir them in during the last few minutes of cooking so they’re tender but still vibrant—your Chicken Tetrazzini Soup will be even more colorful and nutritious.
Final Thoughts
If you’re craving something cozy, creamy, and totally family-friendly, Chicken Tetrazzini Soup is the answer. I hope you give this recipe a try and discover just how comforting and satisfying it can be—it may just become a new favorite in your kitchen!
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Chicken Tetrazzini Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Tetrazzini Soup is a comforting and creamy soup that is perfect for a cozy dinner. Loaded with shredded chicken, mushrooms, and spaghetti in a luscious broth, this soup is easy to make and incredibly delicious.
Ingredients
For the soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 8 ounces thin spaghetti (broken into thirds)
- 3 cups cooked shredded chicken
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and mushrooms and cook for another 5–6 minutes, until mushrooms are tender and liquid has mostly evaporated.
- Sprinkle in the flour and stir constantly for 1 minute to form a roux.
- Slowly whisk in the chicken broth, followed by the milk and heavy cream. Bring the mixture to a gentle boil.
- Add the broken spaghetti. Cook uncovered, stirring occasionally, for 10–12 minutes, or until the pasta is tender.
- Stir in the cooked chicken, Parmesan cheese, thyme, and season with salt and pepper to taste.
- Simmer for another 2–3 minutes until everything is heated through and the soup is creamy.
- Serve hot, garnished with chopped parsley.
Notes
- You can use rotisserie chicken to save time.
- Add frozen peas for extra color and flavor.
- Adjust the thickness by adding more broth or cream to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
