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
Scale
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
