Description
A creamy and cozy chicken tetrazzini soup filled with tender chicken, noodles, mushrooms, and a rich Parmesan broth. Perfect for chilly nights or quick family dinners.
Ingredients
2 cups cooked chicken breast, shredded or diced
2 tablespoons olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 carrot, diced
1 stalk celery, diced
6 cups chicken broth
1 cup milk or half-and-half
½ cup heavy cream
8 ounces spaghetti or fettuccine, broken into halves
½ cup grated Parmesan cheese
2 tablespoons flour
Salt and black pepper to taste
Fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot. Sauté onion, garlic, carrot, celery, and mushrooms for 5–7 minutes until soft.
2. Sprinkle flour and stir for 2 minutes.
3. Pour in chicken broth and add pasta. Simmer 8–10 minutes until pasta is tender.
4. Add chicken, milk, and cream. Simmer for 5 minutes.
5. Stir in Parmesan, season with salt and pepper, and mix until creamy.
6. Garnish with parsley and serve warm.
Notes
Use leftover chicken or turkey for faster prep.
Store leftovers in the fridge up to 3 days.
Add spinach or peas for color and extra nutrients.
Freeze up to 2 months and reheat gently with broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg