Chicken Tetrazzini Soup Recipe

Get ready to fall in love with the ultimate comfort dish—Chicken Tetrazzini Soup! This warm, creamy soup takes everything you love about classic Chicken Tetrazzini and transforms it into a cozy, slurp-worthy bowl full of tender chicken, mushrooms, spaghetti, and a luxuriously silky broth. There’s nothing quite like ladling up a steaming portion for a family dinner or lazy Sunday lunch, and the layers of flavor will keep everyone smiling (and coming back for seconds!).

Ingredients You’ll Need

Gathering your ingredients for Chicken Tetrazzini Soup is a breeze, and each one has its special job in building that classic flavor profile. These everyday staples create something magical together—creamy, savory, and just the right amount of decadence.

  • Butter: Gives the soup its rich start and adds buttery depth to the broth.
  • Olive oil: Blends with the butter, keeping the onion and mushrooms from sticking while lending a bit of fruitiness.
  • Onion (diced): Sets a sweet and savory tone as the flavor base.
  • Garlic (minced): Infuses the soup with irresistible aromatic warmth.
  • Sliced mushrooms: Add earthy undertones and a meaty texture that’s totally classic to Tetrazzini.
  • All-purpose flour: Thickens the broth to that just-right, creamy consistency.
  • Chicken broth: Forms the savory backbone of the soup; use homemade or store-bought, whichever you love most.
  • Whole milk: Lends silkiness and a light creaminess without being too heavy.
  • Heavy cream: Brings ultimate lusciousness and richness to every bite.
  • Cooked shredded chicken: Perfect for using up leftover chicken or a rotisserie bird—tender, juicy, and ready to soak up the flavors.
  • Uncooked spaghetti (broken into thirds): Noodles turn this soup into a hearty, satisfying meal—breaking them ensures every spoonful gets a perfect bite.
  • Dried thyme: Adds an herby fragrance that echoes the comfort of home-cooked classics.
  • Black pepper: A gentle heat that perks up all the flavors.
  • Salt: Essential for balancing and enhancing every note.
  • Grated Parmesan cheese: Melts into the soup, delivering unmistakable savory depth and saltiness.
  • Chopped parsley: A fresh, bright pop of color and flavor to finish things off beautifully.

How to Make Chicken Tetrazzini Soup

Step 1: Sauté the Aromatics

Start by melting the butter with the olive oil in a large pot or Dutch oven over medium heat. When the mixture’s shimmering and smells amazing, toss in the diced onion and let it soften for about 3–4 minutes. You’ll know it’s ready when it turns translucent and smells sweet. This is your base layer of flavor, so don’t rush it!

Step 2: Build the Flavor with Mushrooms and Garlic

Add the garlic and sliced mushrooms to the pot. Stir everything together and continue cooking for about 5 minutes, letting the mushrooms brown and release their earthy aroma. Take your time, stirring occasionally—this turns the mushrooms deliciously savory and prevents the garlic from burning.

Step 3: Create the Roux

Sprinkle the flour evenly over the veggies, stirring constantly for 1 minute. The goal here is to cook off the raw flour taste so the soup turns velvety smooth. Keep everything moving, and watch the flour blend into the buttery mushroom mixture.

Step 4: Whisk in Broth and Dairy

Slowly pour in the chicken broth, using a whisk to keep the mixture lump-free. You’ll notice the base thickening as you go. Next, add the milk, heavy cream, dried thyme, salt, and black pepper. Bring everything to a gentle simmer. At this stage, the soup already smells heavenly!

Step 5: Add Pasta and Simmer

Drop in the broken spaghetti and cook uncovered for 10–12 minutes, stirring from time to time so the pasta doesn’t stick together. By the end, the noodles should be perfectly tender and the broth slightly thickened—classic Chicken Tetrazzini Soup energy!

Step 6: Finish with Chicken and Parmesan

Add the shredded chicken and Parmesan cheese to the pot, letting them warm through and the cheese melt into the broth (about 2–3 minutes). Taste, and adjust salt and pepper if needed. The soup should be creamy, comforting, and packed with deep, rounded flavors.

Step 7: Garnish and Serve

Ladle the soup into bowls and sprinkle with plenty of chopped parsley for a fresh, herby finish. Get ready to dig into a bowl that’s as inviting as a hug from grandma!

How to Serve Chicken Tetrazzini Soup

Chicken Tetrazzini Soup Recipe - Recipe Image

Garnishes

Give each bowl a generous flourish of chopped parsley or an extra grating of Parmesan for color and flavor contrast. You could even add a light sprinkle of cracked black pepper or a tiny drizzle of good olive oil—just enough to make your Chicken Tetrazzini Soup feel extra special.

Side Dishes

This soup loves company! Pair it with a hunk of crusty bread for dunking, a simple green salad tossed with lemony vinaigrette, or roasted vegetables for extra heartiness. Serving alongside garlic bread is always a crowd-pleaser; the garlicky crunch goes beautifully with the creamy soup.

Creative Ways to Present

If you’re feeling adventurous, try serving Chicken Tetrazzini Soup in edible bread bowls for a fun, interactive twist. Or, ladle it into pretty mugs for cozy, fireside sipping. For a dinner party, small soup shooters as a starter will impress your guests and set the tone for comfort and elegance.

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken Tetrazzini Soup cool to room temperature before transferring to airtight containers. Stored in the fridge, it will stay fresh for up to 3 days. The flavors deepen with time, making tomorrow’s bowl even more delicious!

Freezing

You can absolutely freeze Chicken Tetrazzini Soup, though the pasta may soften a bit during storage. To minimize this, try undercooking the spaghetti slightly before freezing. Cool the soup completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm the soup gently in a pot over medium-low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of chicken broth or milk to restore its creamy texture. Microwave reheating also works—just cover loosely and heat in 1-minute bursts, stirring in between.

FAQs

Can I use rotisserie chicken in Chicken Tetrazzini Soup?

Absolutely! Rotisserie chicken is a fantastic time-saver and adds another layer of savory flavor. Simply shred and add as directed in the recipe.

Is there a way to make Chicken Tetrazzini Soup gluten-free?

Definitely. Substitute the all-purpose flour with your favorite gluten-free flour blend and use a gluten-free spaghetti. The results will still be creamy and comforting!

What mushrooms work best for this soup?

Classic white button or cremini mushrooms work perfectly, but you can use a mix including shiitake or even wild mushrooms for more depth and a bolder, earthier flavor.

Can I substitute the dairy?

Yes! For a dairy-free version, try using unsweetened almond milk and a dairy-free cream or coconut milk. Omit the Parmesan or use a vegan alternative if desired—the soup is still deliciously rich.

How can I add extra vegetables?

Feel free to toss in diced carrots, peas, or spinach along with the broth for a more vegetable-packed Chicken Tetrazzini Soup. Adjust simmering time as needed until veggies are tender.

Final Thoughts

If you’re looking to put a new twist on comfort food, this Chicken Tetrazzini Soup is your answer. Creamy, hearty, and bursting with nostalgic flavor, it’s a guaranteed hit for family meals or chilly nights. Try it soon and let it become your new favorite cozy classic!

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Chicken Tetrazzini Soup Recipe

Chicken Tetrazzini Soup Recipe

4.6 from 31 reviews

Indulge in the creamy comfort of this Chicken Tetrazzini Soup, a rich and flavorful twist on the classic pasta dish. Loaded with tender chicken, earthy mushrooms, and a velvety broth, this soup is sure to warm you up on chilly nights.

  • Author: nadia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Non-Vegetarian

Ingredients

Units Scale

For the Soup:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups cooked shredded chicken

For the Pasta:

  • 6 oz uncooked spaghetti, broken into thirds

Seasonings and Garnish:

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley

Instructions

  1. Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion until softened, then add garlic and mushrooms until browned.
  2. Thicken Broth: Sprinkle flour over vegetables, cook briefly. Whisk in chicken broth, milk, cream, thyme, salt, and pepper.
  3. Cook Pasta: Add broken spaghetti, simmer until tender, stirring occasionally.
  4. Finish Soup: Stir in chicken, Parmesan, cook until heated. Adjust seasoning. Garnish with parsley.

Notes

  • For a richer soup, add more cream or a splash of dry white wine during cooking.
  • You can substitute cooked turkey for the chicken if desired.

Nutrition

  • Serving Size: 1½ cups
  • Calories: 420
  • Sugar: 4g
  • Sodium: 620mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 95mg

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