Chicken Tetrazzini Soup

Name: Chicken Tetrazzini Soup
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4 tablespoons butter; 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces, patted dry; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups chopped yellow onions; 8 oz white mushrooms, thinly sliced; 4 cloves garlic, finely chopped; 2 cartons (32 oz each) Progresso™ chicken broth; 4 cups uncooked medium egg noodles (7 oz); 1/4 cup heavy whipping cream; 2 tablespoons cornstarch; 1 package (8 oz) cream cheese, cubed and softened; 1/2 cup shredded Parmesan cheese; Chopped fresh Italian (flat-leaf) parsley, as desired

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Prep 45 min
Total 45 min
Servings 8

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Chicken tetrazzini is a comfort food casserole that never fails to impress, and this cozy soup took notes! The recipe starts with a rich and creamy base and then gets loaded with chicken, mushrooms and onions, just like the casserole. And don’t ask us how we know, but we hear it pairs quite well with a blanket and your Netflix™ queue.

by: Tablespoon Kitchens

Updated Nov 9, 2018

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Ingredients

4 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces, patted dry
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped yellow onions
8 oz white mushrooms, thinly sliced
4 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso™ chicken broth
4 cups uncooked medium egg noodles (7 oz)
1/4 cup heavy whipping cream
2 tablespoons cornstarch
1 package (8 oz) cream cheese, cubed and softened
1/2 cup shredded Parmesan cheese
Chopped fresh Italian (flat-leaf) parsley, as desired

Steps

1

In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken, salt and pepper; cook 5 to 7 minutes, without moving, until chicken is easy to stir. Stir, then cook 1 minute longer. Transfer chicken to medium bowl using slotted spoon.
2

Stir onions and mushrooms into butter and drippings in Dutch oven; cook 6 to 8 minutes, stirring occasionally, until softened and browned. Stir in garlic; cook 1 minute.
3

Stir chicken, broth and noodles into vegetable mixture; heat to boiling over high heat. Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently, until noodles are cooked to desired tenderness.
4

In small bowl, beat whipping cream and cornstarch with fork; stir mixture into soup mixture. Return to simmering. Cook 1 to 2 minutes, stirring frequently, until thickened. Remove from heat. Stir in cheeses until melted. Top with parsley.

Expert Tips

tip 1
The cream and cornstarch mixture will be slightly thick. Use a rubber spatula to scrape it into the soup to make sure you use all of its creamy thickening power.
tip 2
The cream cheese will take a bit of stirring to incorporate. For the smoothest results, start with very soft cream cheese. If short on time, remove cream cheese from package and microwave on 50% power for 20 to 40 seconds, until very soft.

Nutrition Information

420 Calories, 25g Total Fat, 24g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups

Calories: 420

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 14g; 68%

Trans Fat: 1g

Cholesterol: 145mg; 48%

Sodium: 1200mg; 50%

Potassium: 350mg; 10%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 1g; 7%

Sugars: 4g

Protein: 24g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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