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–+ servings
Chicken Tetrazzini Soup

Creamy Chicken Tetrazzini Soup for Cozy Family Nights

This Chicken Tetrazzini Soup is a comforting, creamy dish that brings warmth and flavor to busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 352
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Adds richness to the broth.
  • 1 tablespoon Olive Oil Enhances flavor; can substitute with any neutral oil.
  • 1 medium Onion Yellow onions are preferred for their sweetness.
  • 2 cloves Garlic Offers aromatic depth; substitute with garlic powder if fresh isn’t available.
  • 8 ounces Mushrooms Contributes umami and texture; can skip for simpler taste.
  • 1/4 cup All-Purpose Flour Thickens the soup; gluten-free flour or cornstarch can be used.
  • 6 cups Chicken Broth Use low-sodium or vegetable broth for a lighter option.
For the Creamy Mixture
  • 1 cup Whole Milk Creates creaminess; can be replaced with any milk alternative.
  • 1 cup Heavy Cream Enhances the soup’s richness; a dairy-free cream can serve as substitute.
For the Heart and Soul
  • 2 cups Cooked Chicken Leftovers from roasted or grilled chicken work best.
  • 6 ounces Thin Spaghetti Provides noodle component; swap with gluten-free pasta if needed.
  • 1 cup Frozen Peas Adds color and sweetness; fresh peas can be used when in season.
  • 1/2 cup Parmesan Cheese Accents flavor and creaminess; nutritional yeast makes a great dairy-free alternative.
Seasoning Essentials
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions for Chicken Tetrazzini Soup
  1. In a large pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
  2. Add 1 finely chopped onion to the pot and sauté for about 5 minutes until it becomes translucent.
  3. Incorporate 2 minced garlic cloves and 8 ounces of sliced mushrooms, stirring frequently until the mushrooms turn golden brown.
  4. Sprinkle 1/4 cup of all-purpose flour over the sautéed mixture, stirring for 2 minutes to cook off the raw taste.
  5. Gradually whisk in 6 cups of chicken broth, ensuring there are no lumps as you bring the mixture to a gentle boil.
  6. Lower the heat and stir in 1 cup of whole milk and 1 cup of heavy cream, allowing it to simmer gently for about 5 minutes.
  7. Fold in 2 cups of shredded cooked chicken, letting it warm through for about 3 minutes.
  8. Break 6 ounces of thin spaghetti into smaller pieces and add it to the pot. Cook uncovered for about 10-12 minutes, until tender yet firm to the bite.
  9. Stir in 1 cup of frozen peas and 1/2 cup of grated Parmesan cheese, mixing well until the peas are heated through, about 3 minutes.
  10. Remove from heat and garnish with fresh parsley if desired.
  11. Ladle the creamy Chicken Tetrazzini Soup into bowls while it’s still hot.

Nutrition

Serving: 1bowlCalories: 352kcalCarbohydrates: 27gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 850mgPotassium: 640mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

This soup is perfect for using leftover chicken, minimizing food waste while maximizing flavor.

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