Chicken Tetrazzini Soup - cooking recipe
Ingredients
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2 tablespoons butter
1 onion, minced
1 lb button mushroom, sliced
2 garlic cloves, minced
8 cups chicken broth
8 ounces spaghetti, broken in half
2 cups chopped cooked chicken
1 cup frozen peas, thawed
1/2 cup half-and-half
1/2 teaspoon lemon zest
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsley
salt and pepper, to taste
Preparation
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In a large soup pot over medium-high heat, melt butter.
Add onion and mushrooms; cook, stirring occasionally, until soft, 8-10 minutes.
Add garlic; cook until fragrant, about 30 seconds.
Add chicken broth and spaghetti; bring to boil. Cook until pasta is tender, about 10 minutes.
Add chicken, peas and half and half; continue cooking until heated through.
Just before serving, stir in lemon zest, Parmesan and parsley. Season to taste with salt and pepper, and serve.
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