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
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 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.
