This Chicken Tetrazzini Soup recipe is loaded with tender chicken, mushrooms, pasta, and the most amazing creamy broth. This will be a staple in your winter soup rotation!
Zoup! Good, Really Good® Broth provided me with product for the purpose of this post as well as compensation for my time. As always, all opinions expressed in this post are my own.
If you're a fan of Chicken Tetrazzini, chances are that you'll love this soup. It's got the main elements - tender chicken, mushrooms, pasta - and it's deliciously creamy. I like to serve it with some fresh parmesan grated over top, and it takes this soup to the next level. Like a hug in a bowl.
As you know, I like to simplify recipes as much as possible, so I used rotisserie chicken as a shortcut in this soup. No worries if you don't have any on hand because I've included some suggestions in the notes section, so keep reading to find out.
When Zoup! Broth first approached me to work together, I was intrigued that they're a company that's dedicated to making broth since I don't come across too many of those! Their broth lineup was developed by a 20+ year soup industry veteran and the team behind Zoup! Eatery. The broths are kettle cooked in small batches and are all low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, hormones, gluten, GMOs, fat, trans fat, and saturated fat. The recyclable glass jars are a nice touch.
I use chicken and beef broth in particular in many of my recipes, and I definitely appreciate the homemade taste and quality ingredients of Zoup! Good, Really Good® Broths (not many of us have time to actually make our own broths/stocks... me included). I found the flavors to be complex yet balanced (not bland). These broths don't overpower any other recipe ingredients, but they do enhance them.
The Zoup! Good, Really Good® Broth lineup includes new seafood broth and new spicy chicken bone broth, original and low-sodium chicken broth, veggie broth, chicken and beef bone broth, plus certified organic chicken and veggie broth.
Recipe notes & tips:
- If you want to use uncooked chicken in this recipe, try this: cut two chicken breasts into 1" pieces, and then add it to the pot a few minutes after starting to sauté the onions. Cook for 5-6 minutes, and then take it out of the pot and transfer to a plate. Add it back to the pot at the same time as the cream cheese.
- You may swap the fusilli pasta for a different shape if you wish.
- You may need to add more broth to leftovers when you're warming them up (the pasta will soak up some of the liquid).
What to serve with Chicken Tetrazzini soup?
Try some garlic bread or a side salad (Caesar salad would go great!).
If you'd like to learn more about Zoup! Good, Really Good® Broth, visit ZoupBroth.com and follow @ZoupGoodReallyGood on Facebook and Instagram and @ZoupGoodReallyGoodBroth on Pinterest.
You can buy Zoup! Broths at retailers across the United States and online at ZoupBroth.com and Amazon.com.
Will you give this Chicken Tetrazzini soup a try? Questions? Leave me a comment below!
Chicken Tetrazzini Soup
- 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
- 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
- Freshly grated parmesan cheese to taste
- Chopped parsley optional, to taste
- Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 4-5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the mushrooms and Italian seasoning and continue cooking for another 5-6 minutes, stirring occasionally.
- Stir in the flour and cook for 1 minute.
- Whisk in the chicken bone broth (ensure there are no lumps of flour), and then pour in the cream.
- Increase the heat to high and bring the soup to a boil. Once it's boiling, add in the pasta. Turn the heat down so it's gently simmering, and cover the pot with the lid slightly ajar. Simmer for 10 minutes, stirring it a couple of times throughout to ensure the pasta isn't sticking.
- Add in the chicken and cream cheese (I cut it into smaller blocks). Cook for another 5-7 minutes (you may need to increase the heat again), and stir the soup until the cream cheese melts in and the broth thickens up to your liking.
- Season with salt & pepper as needed and serve immediately with fresh parmesan cheese grated over top and chopped parsley if desired.
- Serves 4-6 depending on how much people eat.
- Take the cream cheese out of the fridge 30+ minutes prior to starting this recipe or microwave it for 20-30 seconds to soften it.
- You may swap the pasta for a different variety depending what you've got on hand.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
teri savage says
I tried her creamed corn the other day and it was so delicious! Came back to her site to see her soup recipes and tried this Chicken Tetrazzini Soup,...superb!
I'm so glad you enjoyed it, Teri!! Thanks for letting me know. Glad you liked the creamed corn too. 🙂
Mary Ann | The Beach House Kitchen says
I've got to grab some of that bone broth Natasha. This soup looks delicious. I'm thinking I'll even save up my extra TGiving turkey and make a turkey tetrazzini soup this year with the leftovers!
Yes!! I love that idea. 🙂