Description
A velvety, rich soup inspired by the classic Chicken Tetrazzini casserole. This hearty bowl combines tender chicken, earthy mushrooms, and pasta in a creamy Parmesan broth.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, diced
- 8 oz cremini mushrooms, sliced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine or linguine pasta
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat. Add diced chicken and mushrooms, sautéing until chicken is browned and mushrooms are tender.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Sprinkle flour over the mixture and stir constantly for 2 minutes to create a roux.
- Gradually whisk in chicken broth and dried thyme. Bring to a simmer for 10 minutes.
- Add pasta to the pot and cook until just before al dente.
- Stir in heavy cream and Parmesan cheese. Simmer for another 2-3 minutes until the cheese is melted and the soup is thickened.
- Season with salt and pepper, then garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian