Chicken Tetrazzini Soup Recipe
Creamy and rich this stew is filled with tender chicken, earthy mushrooms and creamy jack cheese. It's savory and delicious! Get dinner on the table in 30 minutes or less!
Servings 8 servings
Calories 333kcal
Ingredients
- 1 ½ cups cooked chicken, shredded cubed
- 1 ½ cups egg noodles
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion diced
- 8 ounces sliced fresh mushrooms
- ¼ cup flour
- 1 cup half and half or whole milk
- 2 cups shredded Monterey jack cheese
- 4 cups chicken broth
- 1 cup water
- ¼ cup sweet sherry
- ½ cup parmesan cheese grated
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Shred the rotisserie chicken, dice the onions and mushrooms.
- In a large soup pot, melt butter & add olive oil. Sauté the onions and mushrooms for about five minutes. Season with salt & pepper, add the minced garlic. Continue to sauté for about a minute more.
- Next sprinkle with flour. Stir and coat the vegetables until the flour is cooked, about another minute. Now it’s time to add the sherry. Stir it thru and scrape up all of the little bits off the bottom of the pan.
- When you’ve cooked out the wine, add the chicken stock and water. Increase the heat to high and bring to a boil, stirring. The mixture will begin to thicken.
- Add the pasta and continue to stir it while it cooks. This will keep it from sticking. Cook the pasta according to the required cooking time on the package.
- The last two minutes of pasta cooking time, add the cheese and half & half. Continue stirring until the cheese is melted, the cream is stirred thru and the pasta is cooked.
- If you are adding frozen peas or fresh spinach, add them when the cooking is complete. The heat from the soup will perfectly cook the vegetables. Serve and enjoy!
Nutrition
Serving: 1cup | Calories: 333kcal | Carbohydrates: 13.6g | Fat: 22.2g