Creamy Chicken Tetrazzini Soup Recipe
A luxurious hybrid between a classic chicken tetrazzini bake and a hearty soup. Rich, creamy, and filled with savory mushrooms and tender pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Ingredients
Scale
- 1.5 lbs chicken breast, cubed
- 8 oz mushrooms, sliced
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 8 oz rotini or penne pasta
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Sauté cubed chicken in butter over medium heat until golden; remove and set aside.
- In the same pot, sauté mushrooms until browned and caramelized.
- Stir in minced garlic and cook for one minute until fragrant.
- Whisk in flour and cook for 2 minutes to create a roux.
- Gradually stir in chicken broth and simmer for 10 minutes.
- Add pasta to the pot and cook until al dente.
- Return chicken to the pot and stir in heavy cream and Parmesan cheese.
- Heat through gently and garnish with fresh parsley before serving.