Chicken Tetrazzini Soup

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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. MORE+LESS-

Make with

Progresso Broth

package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces, patted dry

1/2

teaspoon black pepper

cups chopped yellow onions

oz white mushrooms, thinly sliced

cloves garlic, finely chopped

cartons (32 oz each) Progresso™ chicken broth

cups uncooked medium egg noodles (7 oz)

1/4

cup heavy whipping cream

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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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

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.
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 Facts

Serving Size: 1 1/2 Cups

Calories: 420
Calories from Fat: 220

% Daily Value

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

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;