There is nothing quite as comforting and indulgent as a bowl of creamy, flavorful chicken soup, which is exactly why the Chicken Tetrazzini Soup Recipe has become my absolute go-to on chilly evenings or whenever I crave a meal that feels like a warm hug. This luscious soup brings together tender shredded chicken, earthy mushrooms, and a rich blend of cream and cheese all simmered with pasta in a fragrant chicken bone broth, creating layers of texture and flavor that keep you coming back spoon after spoon. It’s simple enough to make on a weeknight yet special enough to impress family or guests, making this Chicken Tetrazzini Soup Recipe a true kitchen treasure.
Ingredients You’ll Need
The magic of this Chicken Tetrazzini Soup Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component plays a pivotal role in building the soup’s depth, from the aromatic sautéed onions and garlic to the cream cheese that adds velvety richness. These ingredients combine to deliver a satisfying balance of flavors, textures, and colors that transform a humble bowl into a comforting feast.
- Olive oil: Provides a smooth base for sautéing and a subtle fruity note that enhances all flavors.
- Butter: Adds richness and helps develop that beautiful golden sautéed onion flavor.
- Onion (1/2 medium, chopped): Introduces a sweet-savory depth essential for any hearty soup.
- Garlic (3 cloves, minced): Gives a fragrant kick that pairs perfectly with mushrooms and chicken.
- Cremini or white mushrooms (7 ounces, sliced): Brings earthiness and meaty texture, making the soup richer and more complex.
- Italian seasoning (1/4 teaspoon): A pinch of herbs to gently lift and round out the flavor profile.
- Flour (2 tablespoons): The secret thickening agent that gives the soup its creamy body.
- Chicken bone broth (32 ounces): Adds deep and wholesome chicken flavor that forms the heart of this soup.
- Heavy/whipping cream (1 cup): Contributes luxurious creaminess and smooth texture.
- Uncooked fusilli pasta (1.5 cups): Twisted shapes that hold onto the sauce, making every bite a delight.
- Shredded cooked/rotisserie chicken (2 cups): A tender, flavorful protein that makes this soup truly satisfying.
- Cream cheese (8 ounces, softened): Melts into the soup to create a dreamy, velvety consistency.
- Salt & pepper (to taste): Essential seasonings that balance and elevate every ingredient.
- Freshly grated parmesan cheese (to taste): A sharp, nutty finish that enhances richness and adds dimension.
- Chopped parsley (optional, to taste): Adds a touch of freshness and a splash of color when sprinkled on top.
How to Make Chicken Tetrazzini Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil and butter together in a soup pot over medium-high heat. Add the chopped onions and gently sauté for 4 to 5 minutes until they turn translucent and tender, infusing the base of your soup with sweet, fragrant flavor.
Step 2: Add Garlic
Next, stir in the minced garlic and cook for about 30 seconds. This quick step releases its warm aroma without letting it burn, perfectly complementing the onions and getting the pot ready for mushrooms.
Step 3: Cook the Mushrooms and Seasoning
Add the sliced mushrooms along with the Italian seasoning. Let this mixture cook for 5 to 6 minutes, stirring occasionally, until the mushrooms soften and release their earthy juices, deepening the soup’s flavor beautifully.
Step 4: Incorporate the Flour
Sprinkle the flour over the sautéed vegetables, stirring for about a minute. This step cooks off the raw flour taste and starts to build the creamy texture that is signature to this soup.
Step 5: Add the Broth and Cream
Slowly whisk in the chicken bone broth to prevent lumps, followed by the heavy cream. This combo forms the luxurious broth base that carries all the other ingredients.
Step 6: Cook the Pasta
Turn the heat up to bring the soup to a boil, then add the fusilli pasta. Lower the heat to a gentle simmer, cover with the lid slightly ajar, and cook for about 10 minutes. Stir a couple of times to ensure the pasta doesn’t stick and cooks evenly.
Step 7: Add Chicken and Cream Cheese
Drop in the shredded chicken and softened cream cheese, cut into smaller blocks for easy melting. Stir frequently and cook for another 5 to 7 minutes until the cream cheese is fully incorporated and the soup thickens to your liking.
Step 8: Season and Finish
Taste the soup and season with salt and pepper as needed. Serve immediately with freshly grated parmesan cheese sprinkled generously on top and, if desired, a sprinkle of chopped parsley for a fresh, vibrant finish.
How to Serve Chicken Tetrazzini Soup Recipe
Garnishes
Freshly grated parmesan cheese is a classic garnish for this soup that adds an umami boost and a touch of saltiness. A sprinkle of chopped parsley not only brightens the presentation but also adds a subtle herbal contrast that keeps each spoonful balanced and lively.
Side Dishes
This soup is hearty enough to be a meal on its own, but serving it alongside crusty bread or garlic knots offers a perfect way to soak up every last creamy drop. A crisp green salad with a tangy vinaigrette also makes a refreshing companion that cuts through the richness deliciously.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bread bowls to add rustic charm and extra heartiness. You can also portion the soup into smaller ramekins and broil with a parmesan crust on top for a decadent, gratin-style treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Tetrazzini Soup Recipe in airtight containers in the refrigerator. It will keep well for up to 3 days, allowing the flavors to meld even more, making leftovers a tasty second meal.
Freezing
This soup freezes beautifully in freezer-safe containers or heavy-duty freezer bags. To prevent the pasta from getting mushy, consider cooking it slightly less before freezing or add fresh pasta when reheating. Frozen soup will maintain its best quality for up to 2 months.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring frequently. If the soup is too thick after refrigeration or thawing, add a splash of broth or cream to restore its creamy consistency and bring it back to the perfect comforting texture.
FAQs
Can I use a different type of pasta in this Chicken Tetrazzini Soup Recipe?
Absolutely! While fusilli is great at holding onto the creamy sauce, other small pasta like penne, rotini, or even elbow macaroni work well too. Just make sure to adjust the cooking time accordingly.
Is rotisserie chicken the best choice for this soup?
Rotisserie chicken is a wonderful shortcut because it is already cooked and packed with flavor. However, any cooked shredded chicken, even leftover chicken breast, will work equally well in the soup.
Can I make this soup dairy-free or lighter?
Yes! You can substitute heavy cream with coconut milk or a plant-based milk, and use dairy-free cream cheese alternatives. You might lose a bit of the creamy richness but the flavor will still be delightful.
What can I use if I don’t have chicken bone broth?
Regular chicken broth or stock can be used as a substitute, though bone broth tends to offer a deeper, more robust flavor. Homemade broth works great too!
How do I prevent the pasta from getting mushy?
To keep pasta from overcooking, simmer gently and stir occasionally. You can also cook the pasta slightly underdone before adding it to the soup or add it fresh when reheating leftovers.
Final Thoughts
If you’re on the hunt for a soul-satisfying meal that feels luxurious yet comes together with ease, this Chicken Tetrazzini Soup Recipe is a game-changer. It’s perfect for family dinners, cozy nights in, or whenever you want to turn simple ingredients into something truly special. I can’t wait for you to stir up a pot and enjoy every comforting spoonful just like I do!
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Chicken Tetrazzini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Chicken Tetrazzini Soup is a creamy, comforting dish that combines tender shredded chicken, sautéed mushrooms, and fusilli pasta in a rich and flavorful broth made with chicken bone broth, heavy cream, and cream cheese. This hearty soup is perfect for a cozy meal and topped with freshly grated Parmesan and parsley for an extra touch of freshness.
Ingredients
Base
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 7 ounces cremini or white mushrooms, sliced
- 1/4 teaspoon Italian seasoning
Soup Mixture
- 2 tablespoons flour
- 32 ounces Zoup! Good, Really Good® Chicken Bone Broth
- 1 cup heavy/whipping cream
- 1.5 cups uncooked fusilli pasta
- 2 cups shredded cooked/rotisserie chicken
- 8 ounces cream cheese, softened
- Salt & pepper, to taste
Garnish
- Freshly grated Parmesan cheese, to taste
- Chopped parsley, optional, to taste
Instructions
- Sauté Onion: Add the olive oil, butter, and chopped onion to a soup pot over medium-high heat. Sauté the onion for 4-5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Cook Mushrooms: Add the sliced mushrooms and Italian seasoning to the pot. Continue cooking for another 5-6 minutes, stirring occasionally until the mushrooms release their moisture and become tender.
- Add Flour: Stir in the flour and cook for 1 minute to form a roux and help thicken the soup later.
- Add Broth and Cream: Whisk in the chicken bone broth gradually, ensuring no lumps of flour remain. Then pour in the heavy cream and mix well.
- Boil and Simmer Pasta: Increase heat to high and bring the soup to a boil. Once boiling, add the uncooked fusilli pasta. Reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar. Simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking.
- Add Chicken and Cream Cheese: Add the shredded chicken and softened cream cheese (cut into smaller blocks). Cook for an additional 5-7 minutes, stirring frequently until the cream cheese melts completely and the broth thickens to your desired consistency. Adjust heat as necessary.
- Season and Serve: Season the soup with salt and pepper to taste. Serve immediately, garnished with freshly grated Parmesan cheese and optional chopped parsley for a fresh flavor and appealing presentation.
Notes
- Using rotisserie chicken saves time but cooked leftover chicken works just as well.
- Ensure the cream cheese is softened for easier melting into the soup.
- You can substitute fusilli with any short pasta shape like penne or rotini.
- Keep an eye on the pasta as it simmers to avoid overcooking and sticking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
