Description
Chicken Tetrazzini Soup is a comforting and hearty soup that captures the flavors of the classic pasta dish in a warm, creamy broth. Featuring diced chicken, mushrooms, and tender spaghetti noodles in a rich parmesan-enhanced cream base, this soup is perfect for a satisfying meal any time of the year.
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 Touches
- 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, forming the flavorful base of the soup.
- Cook Vegetables and Herbs: Stir in the diced carrots, celery, dried thyme, and dried oregano. Continue cooking for another 3-4 minutes until the vegetables begin to soften, allowing the herbs to 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 meld the flavors together.
- Add Chicken and Mushrooms: Add the shredded or diced cooked chicken and sliced mushrooms to the pot. Let them cook for 5 minutes so the mushrooms soften and chicken warms through.
- Cook Pasta: Stir in the broken spaghetti pieces and continue cooking for 8-10 minutes until the pasta is tender but not overcooked, absorbing the flavors of the broth.
- Finish with Cream and Cheese: Lower the heat, then stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes until the cheese melts completely and the soup thickens slightly, creating a rich and creamy texture.
- Season and Serve: Season with salt and pepper to taste. Garnish each bowl with freshly chopped parsley and serve the soup hot for a comforting meal.
Notes
- You can substitute spaghetti with other long pasta such as linguine or fettuccine, broken into smaller pieces.
- For a lighter version, use half-and-half instead of heavy cream, or omit cream altogether and add more broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Ensure the pasta is not overcooked to prevent it from becoming mushy when reheated.
- Add a splash of white wine before adding the broth for an extra layer of flavor if desired.
