Description
A rich and creamy soup inspired by the classic Italian-American Chicken Tetrazzini casserole. Featuring savory mushrooms, melted parmesan, and tender chicken in a velvety broth.
Ingredients
Scale
- 4 cups cooked shredded chicken
- 8 oz sliced cremini mushrooms
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat and sauté mushrooms until browned and caramelized.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 2 minutes to create a roux, stirring constantly.
- Slowly pour in chicken broth while whisking to ensure no lumps form; bring to a simmer.
- Stir in heavy cream and simmer gently for 5-10 minutes until slightly thickened.
- Fold in shredded chicken and parmesan cheese, stirring until the cheese is completely melted.
- Remove from heat, stir in fresh parsley, and season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian