Why You’ll Love Chicken Tetrazzini Soup Recipe
This soup offers the creamy, savory flavors of Chicken Tetrazzini in a bowl. It’s quick to make, packed with flavor, and is comforting for any cold day. Using rotisserie chicken simplifies the process, making it an easy yet satisfying meal for busy nights. The mushrooms and Italian seasoning elevate the taste, while the fusilli pasta gives the soup a nice texture.
Ingredients
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1 tablespoon olive oil
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2 tablespoons butter
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1/2 medium onion, chopped
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3 cloves garlic, minced
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7 ounces cremini or white mushrooms, sliced
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1/4 teaspoon Italian seasoning
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2 tablespoons flour
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32 ounces chicken bone broth
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1 cup heavy/whipping cream
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1.5 cups uncooked fusilli pasta
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2 cups shredded cooked/rotisserie chicken
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8 ounces cream cheese, softened
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Salt and pepper to taste
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Freshly grated parmesan cheese (to taste)
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Chopped parsley (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a soup pot, heat olive oil, butter, and sauté the onion over medium-high heat for 4-5 minutes.
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Add the garlic and cook for 30 seconds.
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Stir in the mushrooms and Italian seasoning and cook for another 5-6 minutes, stirring occasionally.
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Add the flour and cook for 1 minute.
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Pour in the chicken bone broth and heavy cream, whisking to remove any lumps.
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Bring the soup to a boil, then add the pasta. Reduce the heat and simmer for 10 minutes, stirring occasionally.
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Add the chicken and cream cheese. Stir until the cream cheese is fully melted and the soup thickens, about 5-7 minutes.
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Season with salt and pepper. Serve topped with fresh parmesan and chopped parsley.
Servings and Timing
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Servings: 4-6
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Pasta Substitute: Feel free to swap the fusilli pasta for another shape like penne or elbow macaroni.
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Non-Dairy Version: Use a non-dairy cream and a dairy-free cream cheese alternative for a dairy-free version.
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Add Vegetables: Add more veggies such as spinach or peas to increase the soup’s nutrition.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the soup in a pot over low heat. Add more broth if the soup thickens too much after storage.
FAQs
Can I use uncooked chicken?
Yes, you can use uncooked chicken. Just sauté the chicken pieces after the onions, then remove and set aside before continuing the recipe.
Can I make this soup ahead of time?
Yes, you can prepare this soup a day in advance and reheat it before serving.
Can I freeze Chicken Tetrazzini Soup?
Freezing is not ideal because the cream cheese might change the texture. However, the soup can be frozen without the cream cheese and added later.
What other pasta can I use?
Any pasta shape works well, but fusilli or rotini is great for holding the creamy broth.
Can I use regular chicken broth instead of bone broth?
Yes, you can use regular chicken broth if you prefer.
Is there a vegetarian option for this soup?
Yes, you can replace the chicken with tofu or additional vegetables for a vegetarian version.
How can I make the soup thicker?
If you’d like a thicker soup, add a little more flour or let the soup simmer longer to reduce the broth.
Can I add more cheese?
Absolutely! Add more parmesan cheese for an extra cheesy finish.
How do I prevent the pasta from getting too soft?
Stir the soup occasionally while the pasta simmers and keep an eye on it to avoid overcooking.
Can I use leftover chicken?
Yes, rotisserie chicken or any cooked chicken works well for this recipe.
Conclusion
Chicken Tetrazzini Soup is a cozy and creamy dish that brings the flavors of Chicken Tetrazzini in a warm, comforting bowl. It’s quick to make and perfect for busy weeknights or when you’re craving something hearty and filling. Enjoy the creamy broth, tender chicken, and satisfying pasta in every spoonful!
Chicken Tetrazzini Soup
This creamy Chicken Tetrazzini Soup is a comforting bowl of tender chicken, mushrooms, fusilli pasta, and a rich broth, perfect for chilly nights. It’s easy to make with rotisserie chicken and full of flavor, making it a go-to winter meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 7 oz cremini or white mushrooms, sliced
- ¼ tsp Italian seasoning
- 2 tbsp flour
- 32 oz Zoup! Chicken Bone Broth
- 1 cup heavy cream
- 1.5 cups uncooked fusilli pasta
- 2 cups shredded cooked rotisserie chicken
- 8 oz cream cheese, softened
- Salt & pepper, to taste
- Freshly grated Parmesan cheese, to taste
- Chopped parsley (optional)
Instructions
- Heat oil, butter, and onion in a pot over medium-high heat, sauté for 4-5 minutes.
- Add garlic and cook for 30 seconds. Stir in mushrooms and Italian seasoning, cook for 5-6 minutes.
- Add flour, cook for 1 minute, then whisk in broth and cream. Bring to a boil.
- Add pasta, reduce heat to simmer, and cook for 10 minutes.
- Stir in chicken and cream cheese, cook for another 5-7 minutes until thickened.
- Season with salt and pepper, top with Parmesan and parsley, and serve.
Notes
- Serves 4-6.
- Softened cream cheese ensures smooth blending into the soup.
