Chicken Tetrazzini Soup a comforting, creamy soup inspired by the classic Chicken Tetrazzini, this dish is filled with tender chicken, pasta, and a hint of Parmesan. It’s a rich, hearty meal perfect for chilly evenings or when you’re craving something warm and satisfying.
Why You’ll Love This Recipe
I love how this soup combines the creamy flavors of Chicken Tetrazzini with the comforting warmth of a classic soup. It’s easy to make, comes together in under an hour, and is packed with wholesome ingredients like vegetables, chicken, and pasta. Plus, the Parmesan adds just the right amount of indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
1 teaspoon dried thyme
2 celery stalks, diced
1 teaspoon dried oregano
6 cups chicken broth
2 cups cooked chicken, shredded or diced
1 cup sliced mushrooms
1 cup uncooked spaghetti, broken into smaller pieces
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
Stir in the carrots, celery, thyme, and oregano. Cook for another 3-4 minutes until the vegetables soften slightly.
Add the chicken broth to the pot and bring it to a boil. Reduce the heat to a simmer.
Stir in the chicken and mushrooms, letting them cook for 5 minutes.
Add the broken spaghetti to the soup and cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
Lower the heat and stir in the heavy cream and Parmesan cheese. Cook for an additional 2-3 minutes, ensuring the cheese melts and the soup thickens slightly.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Servings and Timing
This recipe yields 6 hearty servings.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
Protein Options: If you don’t have chicken, substitute with turkey or even shredded rotisserie chicken for added flavor.
Vegetables: Add spinach, peas, or chopped zucchini for more color and nutrition.
Pasta: Swap spaghetti for other pasta types like orzo, ditalini, or egg noodles for a different texture.
Dairy-Free: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan for a dairy-free version.
Gluten-Free: Replace the spaghetti with gluten-free pasta or rice for a gluten-free option.
Storage/Reheating
Storage: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth or water to thin it out as the pasta tends to absorb liquid when stored.
Freezing: This soup can be frozen, but note that the pasta might become mushy after thawing. To freeze, leave out the pasta and add it fresh when reheating.
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FAQs
Can I use pre-cooked pasta in this recipe?
Yes, you can. Add pre-cooked pasta toward the end of cooking, just before stirring in the cream and Parmesan, to prevent it from becoming overcooked.
How do I make this soup thicker?
For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the soup before adding the cream and cheese.
Can I substitute the heavy cream with something else?
Yes, you can use half-and-half or even whole milk for a lighter version. Just note that the soup won’t be as creamy.
What can I serve with Chicken Tetrazzini Soup?
I like serving it with crusty bread, garlic toast, or a fresh side salad for a complete meal.
How do I keep the soup from becoming too salty?
Use low-sodium chicken broth and adjust the salt at the end of cooking. Parmesan also adds saltiness, so taste as you go.
Conclusion
This Chicken Tetrazzini Soup is a deliciously creamy and comforting dish that’s perfect for any occasion. It’s easy to customize, reheats well, and brings the cozy flavors of the classic pasta dish into a warming bowl of soup. Give it a try—I think you’ll love it as much as I do.
📖 Recipe:
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Chicken Tetrazzini Soup
- Total Time: 40 minutes
- Yield: 6 servings
Description
A creamy, comforting Chicken Tetrazzini Soup that transforms the classic pasta dish into a warm, hearty soup. Packed with tender chicken, vegetables, spaghetti, and a touch of Parmesan, this recipe is perfect for cozy dinners or chilly evenings. Simple to prepare, it’s customizable and ready in just 40 minutes.
Ingredients
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
2 cups cooked chicken, shredded or diced
1 cup sliced mushrooms
1 cup uncooked spaghetti, broken into smaller pieces
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until onion is translucent.
- Stir in carrots, celery, thyme, and oregano. Cook for another 3-4 minutes until vegetables soften.
- Pour in chicken broth and bring to a boil. Reduce to a simmer.
- Add chicken and mushrooms, cooking for 5 minutes.
- Stir in broken spaghetti and cook for 8-10 minutes until pasta is tender.
- Lower heat, then add heavy cream and Parmesan. Stir for 2-3 minutes until cheese melts and soup thickens.
- Season with salt and pepper. Garnish with parsley and serve hot.
Notes
Make it Gluten-Free: Use gluten-free pasta or rice.
Make it Dairy-Free: Replace heavy cream with coconut milk and Parmesan with nutritional yeast.
For thicker soup, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Add fresh vegetables like spinach, peas, or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 310 kcal
