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.
Find it online: https://yumfamilyrecipes.com/chicken-tetrazzini-soup/
