Description
Chicken Tetrazzini Soup is a creamy, comforting dish that transforms the classic pasta casserole into a hearty soup. Combining tender shredded chicken, sautéed vegetables, mushrooms, broken spaghetti, and Parmesan cheese in a savory chicken broth, this recipe delivers rich flavor in every spoonful. Perfect for cozy dinners, it’s easy to make in under 40 minutes and serves six.
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
Creamy Finish
- 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. Continue cooking for 3-4 minutes until the vegetables soften and the herbs release their aroma.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer to develop the flavors.
- Add Chicken and Mushrooms: Incorporate the shredded or diced cooked chicken and sliced mushrooms into the simmering broth. Cook for 5 minutes to warm the chicken and soften the mushrooms.
- Cook Pasta: Stir in the broken spaghetti pieces and cook for 8-10 minutes until the pasta is tender but not mushy, adjusting time as needed depending on pasta size.
- Finish with Cream and Cheese: Lower the heat and gently stir in the heavy cream and grated Parmesan cheese. Continue stirring for 2-3 minutes until the cheese melts and the soup thickens slightly.
- Season and Garnish: Season the soup with salt and pepper to taste. Ladle into bowls and sprinkle with chopped fresh parsley before serving hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- Use leftover roasted or grilled chicken to add extra flavor to the soup.
- If preferred, you can substitute spaghetti with other thin pasta like angel hair or vermicelli.
- Make sure to break the pasta into smaller pieces to facilitate quicker cooking and easier eating.
- This soup can be prepared in advance and reheated; the pasta may absorb more broth over time, so add extra chicken broth when reheating if needed.
