If you love comforting soups that feel like a warm hug in a bowl, you’re going to adore this Chicken Tetrazzini Soup Recipe. It takes the nostalgic flavors of the classic casserole and transforms them into a luscious, creamy soup that’s perfect for cozy nights or anytime you want to treat yourself. Brimming with tender chicken, tender vegetables, and delicate noodles all brought together with rich Parmesan and just the right herbs, this soup is a delightful way to enjoy an old favorite in a whole new form.
Ingredients You’ll Need
The beauty of this Chicken Tetrazzini Soup Recipe is how the simple, wholesome ingredients come together to create something incredibly delicious. Each component plays a key role, from the fresh vegetables that add natural sweetness and texture to the chicken broth and cream that make it luxuriously smooth.
- 1 tablespoon olive oil: Helps sauté the vegetables and adds a subtle fruity richness.
- 1 medium onion, chopped: Provides a sweet, aromatic base to the soup’s flavor.
- 2 cloves garlic, minced: Lends a wonderful depth and warmth.
- 2 carrots, peeled and diced: Bring natural sweetness and vibrant color.
- 2 celery stalks, diced: Add a gentle crunch and fresh, earthy notes.
- 1 teaspoon dried thyme: Delivers a subtle herbal brightness.
- 1 teaspoon dried oregano: Complements thyme with a slightly peppery taste.
- 6 cups chicken broth: The flavorful liquid foundation of the soup.
- 2 cups cooked chicken, shredded or diced: Tender protein that makes it hearty and satisfying.
- 1 cup sliced mushrooms: Add earthiness and an extra layer of umami.
- 1 cup uncooked spaghetti, broken into smaller pieces: The classic pasta element transformed into soup-friendly bits.
- 1/2 cup heavy cream: Creates a luxurious, silky texture that’s so comforting.
- 1/2 cup grated Parmesan cheese: Melts into the soup for savory richness and a lovely tang.
- Salt and pepper to taste: Essential seasoning to balance all the flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of color and fresh, bright flavor at the end.
How to Make Chicken Tetrazzini Soup Recipe
Step 1: Sauté the Base Veggies
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them gently for 2-3 minutes until the onion turns translucent and fragrant. This step forms the aromatic base that will make your soup smell irresistible.
Step 2: Add Carrots, Celery, and Herbs
Next, stir in the diced carrots and celery along with dried thyme and oregano. These vegetables soften as they cook for 3-4 minutes, releasing subtle sweetness and an herbal touch that brings the dish to life.
Step 3: Bring in the Broth
Pour the chicken broth into the pot and bring everything to a boil. Once bubbling, reduce the heat and let it simmer gently. This slow simmer allows all the flavors to meld beautifully.
Step 4: Add Chicken and Mushrooms
Now it’s time for the stars of the show—shredded cooked chicken and sliced mushrooms. Add them to the pot and cook for another 5 minutes, letting the mushrooms release their earthy goodness and the chicken warm through.
Step 5: Cook the Spaghetti
Break the uncooked spaghetti into smaller pieces and stir them into the soup. Let it cook for 8-10 minutes, or until the pasta is tender but not mushy. This transforms traditional tetrazzini pasta into cozy soup noodles.
Step 6: Finish with Cream and Parmesan
Lower the heat and gradually stir in the heavy cream and grated Parmesan cheese. Continue stirring for 2-3 minutes until the cheese melts completely and the soup thickens up slightly, becoming rich and velvety.
Step 7: Season and Garnish
Season with salt and pepper according to your taste preferences. Ladle the warm soup into bowls and sprinkle chopped fresh parsley on top to add a fresh, herbal brightness right before serving.
How to Serve Chicken Tetrazzini Soup Recipe
Garnishes
While the fresh parsley is classic and lovely, feel free to add a bit of extra grated Parmesan or a few crunchy croutons for texture contrast. A tiny drizzle of good olive oil or a squeeze of lemon juice can also brighten the soup wonderfully.
Side Dishes
This soup holds its own, but pairing it with a simple mixed green salad or some crusty bread to soak up every last drop can’t be beat. A fresh vegetable crudité platter or garlic breadsticks also work beautifully to round out the meal.
Creative Ways to Present
Serve this Chicken Tetrazzini Soup Recipe in rustic bowls with a sprinkle of extra herbs or Parmesan on top for a pretty presentation. You could also hollow out mini bread bowls for an adorable twist, turning the soup into a festive centerpiece perfect for sharing with friends or family.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, but be mindful that the pasta may absorb some broth and thicken the soup.
Freezing
You can freeze Chicken Tetrazzini Soup Recipe easily by placing it in a freezer-safe container. Freeze for up to 2 months. For best results, consider undercooking the pasta slightly before freezing, as noodles tend to get softer after thawing.
Reheating
Reheat the soup gently on the stove over low heat, stirring often. Add a splash of broth or water if it has thickened too much. Avoid microwaving for long stretches to keep the creamy texture intact and prevent curdling.
FAQs
Can I use cooked rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a convenient, flavorful shortcut that works perfectly in this Chicken Tetrazzini Soup Recipe and helps get dinner on the table faster.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or whole milk, but the soup won’t be quite as rich or thick. Another great option is coconut cream for a dairy-free twist.
Is it okay to use a different type of pasta?
Yes, though traditional spaghetti pieces work best to evoke classic tetrazzini. Small shapes like orzo or broken linguine can also work well in this soup.
Can I make this soup vegetarian?
You can swap chicken broth for vegetable broth and omit the chicken, adding extra mushrooms or beans instead for protein. Just keep the herbs and cream for that comforting flavor.
How do I prevent the pasta from getting mushy?
The key is to add the uncooked pasta near the end and cook it just until tender. If planning to store leftovers, you might want to undercook it slightly to avoid softness after reheating.
Final Thoughts
This Chicken Tetrazzini Soup Recipe is such a cherished comfort food twist that combines warmth, creaminess, and hearty goodness in every spoonful. It’s a lovely way to bring family and friends together around the table with a dish everyone will remember. I hope you enjoy making it as much as you enjoy eating it — go ahead and treat yourself to a bowl of happiness today!
Print
Chicken Tetrazzini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Chicken Tetrazzini Soup is a comforting and creamy dish inspired by the classic casserole, blending tender shredded chicken, vegetables, and pasta in a savory broth enriched with Parmesan cheese and cream. This easy-to-make soup is hearty and perfect for a satisfying family meal.
Ingredients
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 Ingredients
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Base: 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.
- Add Vegetables and Herbs: Stir in the diced carrots, celery, dried thyme, and oregano. Cook for another 3-4 minutes, allowing the vegetables to soften and the herbs to release their aroma.
- Add Broth and Simmer: Pour the chicken broth into the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer to gently cook the flavors together.
- Incorporate Chicken and Mushrooms: Add the shredded or diced cooked chicken along with the sliced mushrooms to the simmering broth. Cook for about 5 minutes to heat through and allow mushroom flavors to meld.
- Cook Pasta: Stir in the broken spaghetti pieces and cook for 8-10 minutes, until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Add Cream and Parmesan: Lower the heat, then 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 Serve: Season the soup with salt and freshly ground pepper to taste. Garnish with chopped fresh parsley and serve the soup hot for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup may be less creamy.
- Use leftover roast chicken or rotisserie chicken for convenience.
- Ensure the pasta is cooked al dente to avoid it becoming mushy as it sits in the soup.
- Fresh herbs can be used instead of dried for a more vibrant flavor; adjust quantities accordingly.
- This soup stores well and flavors deepen after a day; reheat gently to avoid cream curdling.
