If you’re craving everything cozy and creamy, Chicken Tetrazzini Soup is your new go-to comfort classic. Imagine your favorite casserole transformed into a bowl: silky broth, tender chicken, ribbons of pasta, mushrooms, sweet peas, and a dusting of Parmesan. This dish delivers the soul-warming nostalgia of an American potluck — but in slurpable, soupier form. Whether you’re looking to impress guests or simply warm up a chilly evening, Chicken Tetrazzini Soup is guaranteed to hit the spot with every spoonful.
Ingredients You’ll Need
Each ingredient here is a star in building layers of flavor, creaminess, and heartiness — and without any complicated steps or hard-to-find items. With these simple components, you’ll turn everyday ingredients into a luxurious and craveable meal.
- Butter: Essential for buttery flavor and sautéing the veggies to perfection.
- Olive Oil: Prevents the butter from burning and adds lushness to the base.
- Yellow Onion: Gives the soup a savory, aromatic start; diced small for even cooking.
- Garlic: Brings warmth and a little punch, elevating the broth.
- Cremini or White Mushrooms: These add umami richness, meaty texture, and soak up the creamy flavors.
- All-Purpose Flour: For gentle thickening, creating that signature silky broth.
- Chicken Broth: The liquid backbone of the soup; opt for low sodium to control saltiness.
- Heavy Cream or Half-and-Half: This is where the velvetiness comes in — choose your preferred richness.
- Cooked Chicken: Use rotisserie or leftovers for ultimate weeknight ease (shredded or diced both work).
- Spaghetti or Linguine: Broken into pieces for easy spoonfuls and that nostalgic tetrazzini twist.
- Frozen Peas: Pop of color and classic sweet flavor to tie everything together.
- Dried Thyme: Savory, earthy notes that blend beautifully with chicken and cream.
- Nutmeg: Secret ingredient alert — just a touch boosts the creamy mushroomy depth.
- Salt and Pepper: Season to taste; essential for rounding out all the flavors.
- Grated Parmesan Cheese: Adds salty-sweet umami and that unmistakable Italian finish.
- Fresh Parsley: For a bright pop of color and freshness as garnish.
How to Make Chicken Tetrazzini Soup
Step 1: Start With a Flavorful Base
Begin by heating the butter and olive oil together in a large pot or Dutch oven set over medium heat. Once the butter has melted, toss in your diced onion. Sauté the onion for about 3 to 4 minutes, just until it’s translucent and soft enough to melt away into the background. This gentle start creates the savory, rich foundation for your Chicken Tetrazzini Soup.
Step 2: Sauté Garlic and Mushrooms
Add minced garlic and sliced mushrooms directly to the onions. Cook everything together for roughly 6 to 8 minutes. You’ll know you’re ready for the next step when the mushrooms have released their moisture and are starting to brown and shrink a bit. This stage adds heaps of flavor and umami depth to the soup.
Step 3: Thicken With Flour
Sprinkle the all-purpose flour evenly over the vegetables. Stir it in well — you’re coating the onions and mushrooms to form a roux, which is your secret weapon for a luxuriously thick, creamy base. Keep stirring for a minute to cook out the raw flour taste.
Step 4: Gradually Add Broth
Slowly pour in the chicken broth, whisking consistently to avoid lumps. Watch as your mixture transforms from a thick paste into a beautiful, silky soup foundation. Bring everything up to a simmer, stirring as needed, until you notice the broth gently thickening — about 3 to 5 minutes.
Step 5: Make It Creamy
Lower the heat to medium-low and pour in the heavy cream or half-and-half. Stir the mixture, then add the cooked chicken and broken pasta pieces. Cook for about 10 to 12 minutes, giving it an occasional stir so the pasta doesn’t stick and everything cooks evenly. You’re looking for tender pasta that’s soaking up all that creamy, chickeny goodness.
Step 6: Add Veggies and Seasoning
Toss in the frozen peas, thyme, nutmeg, plus a few pinches of salt and pepper. Let the soup simmer gently for another 2 to 3 minutes until the peas are bright green and just warmed through. This step is where everything comes together and your Chicken Tetrazzini Soup truly shines.
Step 7: Finish With Cheese and Parsley
With the soup off the heat, stir in the grated Parmesan cheese. It’ll melt into the broth, creating even more richness. Taste for seasoning, and ladle your soup into bowls. Top generously with chopped fresh parsley for an irresistible, restaurant-worthy finish.
How to Serve Chicken Tetrazzini Soup
Garnishes
No Chicken Tetrazzini Soup is complete without a generous flurry of chopped fresh parsley and a sprinkle of extra Parmesan right on top. If you like a little texture, a handful of crunchy fried onions or even some seasoned breadcrumbs can take it to the next level.
Side Dishes
This soup is fantastic on its own, but a piece of warm crusty bread (think French or sourdough) lets you soak up every drop of that creamy broth. You could also pair it with a crisp green salad dressed in lemony vinaigrette to balance the richness, or offer up some roasted vegetables for extra color and nutrition.
Creative Ways to Present
For a fun twist, serve Chicken Tetrazzini Soup in bread bowls or small oven-safe ramekins under the broiler with a little more cheese melted on top. If you’re hosting, ladle the soup into cute mugs for a cozy, casual feel, or top each bowl with a parmesan crisp for wow-factor presentation.
Make Ahead and Storage
Storing Leftovers
Let leftover Chicken Tetrazzini Soup cool to room temperature, then spoon it into airtight containers. Stored in the fridge, it will keep well for up to three days. The pasta will soak up some broth as it sits, making the soup a bit thicker by day two (which some folks consider even better).
Freezing
If you want to freeze this soup, cool it completely and store in freezer-safe containers. Because of the cream and pasta, texture changes are likely — the pasta softens further and the broth may separate a little. For best results, try freezing before you add the cream and pasta, then finish the soup fresh when reheating.
Reheating
Gently rewarm Chicken Tetrazzini Soup on the stovetop over medium-low heat, stirring often. If the soup has thickened up in the fridge, just add a splash or two of chicken broth or water to reach your desired consistency. Avoid boiling, as that may cause the dairy to split.
FAQs
Can I use different types of pasta?
Absolutely! While spaghetti or linguine is classic, feel free to use smaller shapes like fusilli, rotini, or even penne — anything that can hold onto the creamy broth will work beautifully in Chicken Tetrazzini Soup.
Is there a dairy-free version?
You can swap the heavy cream or half-and-half for full-fat coconut milk or your favorite unsweetened non-dairy creamer. The end result won’t taste exactly the same, but you’ll still get that luscious, comforting texture.
Can I use turkey instead of chicken?
Turkey makes a fantastic substitute and is a great way to use up holiday leftovers. Just dice or shred cooked turkey and proceed exactly as you would with chicken for a delicious new take on Chicken Tetrazzini Soup.
How do I keep the soup from getting too thick?
Pasta tends to soak up liquid as it sits, so if you know you’ll have leftovers, consider cooking the pasta separately and adding it to each bowl just before serving. As a quick fix, stir in extra chicken broth when reheating to loosen the soup to your liking.
What makes Chicken Tetrazzini Soup different from the classic casserole?
The flavors and ingredients are similar, but the big difference is texture and experience — the soup is creamier, lighter, and meant for ladling into bowls instead of baking. It keeps the cozy vibe but is much quicker to prepare.
Final Thoughts
If you’re dreaming of warmth and comfort, don’t hesitate to treat yourself and your loved ones to a bowl of Chicken Tetrazzini Soup. It’s easy, soul-satisfying, and brings a nostalgic classic into the world of cozy soups. Give it a try — the rich flavors and creamy texture are sure to win you over!
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Chicken Tetrazzini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and creamy Chicken Tetrazzini Soup that is perfect for cozy evenings. This soup combines tender chicken, hearty pasta, and flavorful mushrooms in a rich broth, finished with a touch of cream and Parmesan cheese.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 8 oz cremini or white mushrooms (sliced)
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups cooked chicken (shredded or diced)
- 6 oz spaghetti or linguine (broken into 2-inch pieces)
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley (chopped, for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt butter with olive oil. Sauté onion until soft, then add garlic and mushrooms.
- Add Flour: Sprinkle flour over vegetables, stir well to coat.
- Make Broth: Gradually whisk in chicken broth, bring to a simmer, and thicken.
- Add Cream and Chicken: Stir in cream and chicken, add pasta and simmer until tender.
- Season and Finish: Add peas, thyme, nutmeg, salt, pepper, and Parmesan. Garnish with parsley.
Notes
- You can use rotisserie chicken to save time.
- For a lighter version, use milk instead of cream.
- If soup thickens too much after sitting, add extra broth to loosen before reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
