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

Jump to Recipe
Save

Tablespoon Kitchens

Updated Nov 9, 2018

Chicken Tetrazzini Soup

Prep Time 45 min
Total 45 min
Servings 8
Ingredients 14

Save
Share
Print
Keep Screen On

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

Instructions

Step
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.
Step
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.
Step
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.
Step
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.

Nutrition

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;