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
Scale
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.
