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
