Description
A rich and creamy chicken soup inspired by classic Tetrazzini, featuring savory mushrooms and tender pasta in a velvety sauce.
Ingredients
Scale
- 4 tbsp butter
- 8 oz sliced mushrooms
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups cooked shredded chicken
- 2 cups cooked small pasta (ditalini or shells)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat and sauté mushrooms until golden brown.
- Add diced onion and garlic, cooking until softened and translucent.
- Stir in flour and whisk for 2 minutes to create a roux.
- Gradually pour in chicken broth, whisking constantly, and simmer for 10 minutes.
- Lower heat and stir in heavy cream and Parmesan cheese until melted and smooth.
- Fold in cooked shredded chicken and simmer for 5 minutes.
- Gently stir in cooked pasta just before serving.
- Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American