Chicken Tetrazzini Soup - cooking recipe

Ingredients
    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
    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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