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
Scale
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
